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Smoked Beef Chili with Beans

Smoked Beef Chili with Beans

Recipe Details

Author Susie Bulloch
Prep Time 15 minutes
Cook Time 3 hours 30 minutes

Summary

Tender, smoke-kissed chunks of beef simmered with tomatoes, beans, and warm chili spices create a rich, hearty bowl with deep barbecue aromatics. Bridging Texas chili con carne and classic bean chili, it’s robust, savory, and satisfyingly complex.

Instructions

  1. 1

    Preheat the smoker to 225°F.

  2. 2

    Season the beef cubes evenly with 2 tablespoons homemade chili seasoning.

  3. 3

    Place the seasoned beef on a wire rack and smoke with the lid closed for about 1 hour (no need to hit a target internal temp; the beef will finish cooking during the simmer).

  4. 4

    Heat olive oil in a large, heavy-bottomed pot over medium heat.

  5. 5

    Add diced onion, red bell pepper, and jalapeño; cook 4–5 minutes until softened and fragrant.

  6. 6

    Stir in minced garlic and cook 1–2 minutes until fragrant.

  7. 7

    Add beef broth, diced tomatoes, and tomato paste; scrape up any browned bits from the bottom of the pot.

  8. 8

    Drain and rinse the pinto and black beans, then add them to the pot along with 1/4 cup homemade chili seasoning; stir to combine.

  9. 9

    Add the smoked beef to the pot, reduce heat to low, and stir well.

  10. 10

    Cover and simmer gently for 2–3 hours, stirring occasionally, until the beef is fork-tender and flavors meld.

  11. 11

    Taste and adjust seasoning to preference, then serve hot with desired toppings (e.g., green onion, cheddar, sour cream, jalapeños, cilantro, tortilla chips).

Ingredients

  • 2 pounds chuck roast or stew meat (cut into 1-inch cubes)
  • 2 Tablespoons homemade chili seasoning
  • 1 Tablespoon olive oil
  • 1 medium sweet onion (diced)
  • 1 red bell pepper (seeded and diced)
  • 1 jalapeño (seeded and diced)
  • 4 cloves garlic (minced)
  • 1 28-ounce can diced tomatoes
  • 2 cups beef broth
  • 1 14-ounce can pinto beans (drained and rinsed)
  • 1 14-ounce can black beans (drained and rinsed)
  • 2 Tablespoons tomato paste
  • 1/4 cup homemade chili seasoning
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