GRILLION DOLLAR MEAT
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Texas Smoked Chili

By Logan · Grillion Dollar Meat

Cuisine: Tex-Mex

A hearty, no-bean beef chili with toasted spices, tomatoes, and a slow smoke finish. Serve with cornbread and let everyone choose their toppings.

Jump to recipe
Beef chili simmering in a Dutch oven on the smoker
PREP20 minCOOK2 hr 10 min–2 hr 40 minRESTNoneMAKES8 servings
Budget estimate: about $24 per batch · $3.00 per serving

2 lb ground beef at $6/lb, $3 for tomatoes, $3 for broth, and $6 for the onion, garlic, tomato paste, seasonings, and vinegar. Toppings and cornbread are extra.

Illustrative planning prices, not live store quotes. For the original batch; costs do not change with the serving controls. Uses only ingredient portions needed. Buying full packages costs more. Excludes fuel, tax, and unlisted sides.
A relaxed weekend pot

Does this cook fit your day?

About 35–45 min hands-on · 2 hr 30 min–3 hr total

Times are estimates for the original batch. Read the steps before starting and get your sides ready alongside the main dish.

Hands-on time is an estimate for the original batch, including prep and finishing. Total time includes cooking and resting. Larger batches can take longer.
First time? Start here

Brown the beef before smoking; the smoker is for simmering and flavor.

Cooking terms explained
Use the equipment you have

Use Smoker, Stovetop. A thermometer and everyday kitchen utensils cover the essential checks; special serving gear is optional.

Before you shop

Ground beef keeps preparation simple. Freeze extra portions for quick dinners.

Make it a meal

Serve with cornbread, diced onion, cheddar, and sour cream. Toppings are optional.

LET’S COOK

Step-by-step instructions.

YOUR FINISH LINEGround beef must reach 160°F; keep finished chili at 140°F or above during extended hot holding

  1. Preheat and brown

    Preheat the smoker to 250°F. On the stovetop, brown the beef in an uncovered Dutch oven over medium-high heat for 8–10 minutes, breaking it up. Cook ground beef to 160°F and drain excess grease, leaving about a tablespoon.

  2. Build the base

    Add onion and cook 5–7 minutes until softened. Add garlic, tomato paste, chili powder, cumin, paprika, and oregano. Stir for 1 minute so the spices smell fragrant without scorching.

  3. Smoke the chili

    Stir in tomatoes, broth, salt, and pepper. Bring to a simmer on the stovetop. Transfer the uncovered Dutch oven to the smoker and cook 2 hours, stirring every 30 minutes. Add a little broth if it gets too thick.

  4. Adjust and serve

    Taste and simmer up to 30 minutes longer for a thicker chili. Stir in vinegar and adjust salt. Serve hot. For extended serving, hold at 140°F or above. On the stovetop, the same chili can simmer partly covered on low for 1½–2 hours; stir regularly.

TEMPERATURE NOTE

Ground beef must reach 160°F; keep finished chili at 140°F or above during extended hot holding. Check the thickest part with a thermometer, away from bone or the hot pan.

USDA temperature guidance
SMALL DETAILS, BETTER COOKS

A few helpful tips

Plan your cook, from prep to plate

Timing is an estimate. Follow temperature and tenderness checks.

  1. Prep before cooking

    Allow about 20 minutes to prepare ingredients and preheat.

  2. Cook with checkpoints

    Allow 130–160 min; follow temperature and texture rather than the clock.

  3. Finish and serve

    Finish the toppings and serve while hot.

WHEN THE COOK HAS QUESTIONS

A little help.

Does Texas chili have beans?

This Texas-inspired version skips beans. It uses ground beef for an approachable cook rather than claiming to be a competition chili recipe.

Can I make it ahead?

Yes. Cool in shallow containers and refrigerate promptly. Reheat to 165°F, adding broth to loosen.

MAKE TOMORROW TASTE GOOD

Keep & reheat.

Refrigerate in shallow containers within 2 hours, or within 1 hour when it’s over 90°F outside. Keep refrigerated at 40°F or below and use within 3–4 days.

Reheat

Bring refrigerated chili to a rolling boil on the stovetop, stirring often and adding broth as needed; check that it reaches at least 165°F throughout.

Next-day idea

Spoon over baked potatoes or use in chili-cheese nachos.

USDA leftover guidance
KEEP THE GOOD FOOD GOING

Make it a spread.

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FREE MEAT TEMPERATURE CHEAT SHEET

Cook with confidence.

Keep safe cooking temperatures, rest times, and BBQ tenderness targets close at hand. Get the printable guide, plus occasional easy recipes and practical grilling tips.

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