Chili is even better the next day. Reheat on the stovetop over medium-low heat and add a splash of broth if it thickened up. Store in the fridge for up to 4 days, or freeze for up to 3 months.

This recipe works on any smoker-pellet (Traeger/Recteq/Camp Chef), offset, kettle, or electric. The key is holding a steady 250°F and not babysitting it to death.

Best wood for smoked chili

Hickory and oak are the safe plays. If you want slightly sweeter smoke, mix in cherry. Go easy on mesquite unless you like strong smoke.

Over-the-Top Smoked Chili (OTT Chili)

Name: Over-the-Top Smoked Chili (OTT Chili)
Prep time: 30 min
Cook time: 3 h
Yield: 8
Cuisine: American
Ingredients: 2 pounds Ground Beef, 80/20 recommended; 1 pound Ground Pork or Breakfast Sausage, optional but recommended; 2-3 tablespoons BBQ Rub, all-purpose; 1 tablespoon Chili Powder; 2 teaspoons Cumin; 1 teaspoon Smoked Paprika; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1-2 teaspoons Kosher Salt, adjust based on your rub; 1/2 teaspoon Black Pepper; 1 Large Yellow Onion, diced; 2 Bell Peppers, diced; 4 Garlic cloves, minced; 2 tablespoons Tomato Paste; 28 ounces Crushed Tomatoes; 14.5 ounces Diced Tomatoes, fire-roasted preferred; 2 cups Beef Broth; 2 tablespoons Worcestershire Sauce; 1 tablespoon Hot Sauce, optional; 2 tablespoons Chili Powder; 2 teaspoons Cumin; 1 teaspoon Oregano; 1 teaspoon Smoked Paprika; 2 15 ounce cans of Beans, pinto or kidney, drained (optional); 1-2 teaspoons Cocoa Powder, or a small square of dark chocolate; 1 tablespoon Brown Sugar, optional alternative to cocoa/chocolate; 1-2 tablespoons Apple Cider Vinegar, optional alternative for a brighter finish

Prep: 30 mins Cook: 3 Hours Yield: 8 Skill Level: Medium

Ingredients

Chili Ball

2 pounds Ground Beef, 80/20 recommended
1 pound Ground Pork or Breakfast Sausage, optional but recommended
2-3 tablespoons BBQ Rub, all-purpose
1 tablespoon Chili Powder
2 teaspoons Cumin
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1-2 teaspoons Kosher Salt, adjust based on your rub
1/2 teaspoon Black Pepper

Chili Base

1 Large Yellow Onion, diced
2 Bell Peppers, diced
4 Garlic cloves, minced
2 tablespoons Tomato Paste
28 ounces Crushed Tomatoes
14.5 ounces Diced Tomatoes, fire-roasted preferred
2 cups Beef Broth
2 tablespoons Worcestershire Sauce
1 tablespoon Hot Sauce, optional
2 tablespoons Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
1 teaspoon Smoked Paprika
2 15 ounce cans of Beans, pinto or kidney, drained (optional)

Finishing Move (Optional)

1-2 teaspoons Cocoa Powder, or a small square of dark chocolate
1 tablespoon Brown Sugar, optional alternative to cocoa/chocolate
1-2 tablespoons Apple Cider Vinegar, optional alternative for a brighter finish

Instructions

Preheat your smoker or pellet grill to 250°F with hickory or oak (a little cherry mixed in is great too). Place your Dutch oven in the smoker while it preheats so the chili base starts picking up smoke early.
Add the onions, peppers, garlic, tomato paste, tomatoes, broth, Worcestershire, seasonings, and beans (if using) to the Dutch oven. Stir to combine.

Optional: If you want extra depth, quickly char the onions and peppers on a griddle or cast iron before adding them.
In a large bowl, mix the ground beef, sausage (if using), BBQ rub, and the chili ball seasonings. Form into one large round mound—tight enough to hold shape, but not packed like a brick.
Set a wire rack over the Dutch oven and place the chili ball on the rack so the drippings fall into the pot. Smoke at 250°F for about 90 minutes, until the meat has great color and is approaching 160°F internal temperature.
Break the smoked chili ball apart directly into the pot and stir everything together. Continue cooking for another 60–90 minutes, stirring every 20–30 minutes, until the chili is thickened and the meat is fully cooked.

If you need it to thicken faster, bump the smoker to 300°F for the last 20–30 minutes.
Right before serving, add one finishing option if you want extra depth: 1–2 tsp cocoa powder (or a small square of dark chocolate), or 1 tbsp brown sugar, or 1–2 tbsp apple cider vinegar. Stir, taste, and adjust salt/heat.

Serve hot with shredded cheese, diced onion, jalapeños, sour cream, and/or scallions.

Frequently Asked Questions:

Reheating leftovers

Chili is even better the next day. Reheat on the stovetop over medium-low heat and add a splash of broth if it thickened up. Store in the fridge for up to 4 days, or freeze for up to 3 months.
What smoker to use

This recipe works on any smoker-pellet (Traeger/Recteq/Camp Chef), offset, kettle, or electric. The key is holding a steady 250°F and not babysitting it to death.
Best wood for smoked chili

Hickory and oak are the safe plays. If you want slightly sweeter smoke, mix in cherry. Go easy on mesquite unless you like strong smoke.

Over-the-Top Smoked Chili (OTT Chili)