Smokehouse Chili
As the weather gets cooler, there’s nothing better than a warm, hearty bowl of chili. This recipe is a go-to in my kitchen during fall and winter—it’s super simple to make, packed with rich flavors, and perfect for cozy evenings.
Equipment
- 1 Large Dutch Oven
Ingredients
- 1 lb Ground Beef
- 1 lb Ground Pork
- 1 White Onion, diced (large)
- 1 Poblano Pepper, diced
- 3 cloves Garlic, minced
- 1 can Fire Roasted Crushed Tomatoes (28 oz)
- 1 can Tomato Sauce (15 oz)
- 1 can Kidney Beans, drained and rinsed (15 oz)
- 1 can Black Beans, drained and rinsed (15 oz)
- 1 tbsp Chili Powder
- 1 tbsp Smoked Paprika
- 1 tbsp Ancho Chili Powder
- 1 tsp Chipotle Powder
- 1 tsp Ground Cumin
- 1 tbsp Liquid Smoke (optional)
Instructions
- In a large Dutch oven, heat a drizzle of oil over medium heat. Add the ground beef and pork, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes. Drain any excess fat if necessary.
- Add the diced onion, poblano, and garlic to the pot, stirring to combine with the meat. Cook until the onions are soft and translucent, about 5 minutes.
- Stir in the chili powder, smoked paprika, ancho chili powder, cumin, and chipotle powder. Let the spices toast for about 1-2 minutes to release their flavors.
- Pour in the crushed tomatoes, tomato sauce, beans. and liquid smoke Stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let the chili cook for 30 minutes to an hour. Stir occasionally.
- Serve this chili with grated cheddar cheese, white onions, and fresh Jalapeno to kick it up.
Notes
Too much chili? Just freeze the leftovers!