Imagine a chili so incredibly rich and smoky that it transforms your ordinary dinner into a culinary adventure! This Weber Kettle Smoked Chili isn't just another recipe—it's a flavor explosion that will have your guests begging for seconds. By infusing traditional chili with authentic wood-smoked goodness, you'll elevate a classic comfort food into a gourmet masterpiece that screams backyard barbecue perfection.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans kidney beans, drained
- 1 can diced tomatoes
- 2 tbsp chili powder
- 1 tbsp cumin
- Salt and pepper to taste
- 1 cup beef broth
Instructions
- Prepare your Weber kettle grill for indirect smoking by setting up a two-zone fire. Place hot charcoal briquettes on one side of the grill and add wood chunks for additional smoky flavor.
- In a large cast-iron skillet, brown ground beef over medium-high heat until no pink remains. Drain excess fat and set meat aside.
- In the same skillet, sauté chopped onions and minced garlic until onions become translucent and fragrant, approximately 3-4 minutes.
- Combine browned beef, sautéed onions, and garlic in a heavy-duty aluminum pan suitable for grill use.
- Add kidney beans, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper to the pan. Stir ingredients thoroughly to combine.
- Place the aluminum pan on the cooler side of the grill, away from direct heat. Close the grill lid and maintain a consistent temperature around 250-275°F.
- Smoke the chili for approximately
- 5 to 3 hours, stirring occasionally to prevent sticking and ensure even cooking.
- Check liquid levels periodically, adding more beef broth if the chili appears too dry.
- Remove from grill when chili has reached desired thickness and flavors have melded together.
- Let the chili rest for 10-15 minutes before serving. Optionally, garnish with shredded cheese, sour cream, or chopped green onions.
Tips
- Wood Selection Matters: Choose hardwood chunks like hickory or oak for a deep, robust smoky flavor that complements the beef and spices.
- Temperature Control: Maintain a consistent 250-275°F throughout smoking to ensure even cooking and flavor development.
- Cast-Iron Advantage: Using a cast-iron skillet helps distribute heat evenly and adds extra seasoning to your chili.
- Liquid Management: Keep an eye on moisture levels, adding beef broth as needed to prevent drying out.
- Resting is Crucial: Allow the chili to rest 10-15 minutes after smoking to let flavors fully integrate and develop a perfect consistency.
- Experiment with Garnishes: Try different toppings like sharp cheddar, fresh cilantro, or jalapeños to personalize your chili experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 30g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 90mg
