Smokehouse Chili

Smokehouse Chili
smokehouse chili

Smokehouse Chili

Carson Morby
Chili that is so good, I almost took first place in a competition. Allllllllllmost!
Prep Time 25 minutes
Cook Time 2 hours
Course Main Course
Cuisine American


  • 1 Diced Medium Yellow Onion
  • 1-2 Cups Mixed Diced Bell or Sweet Peppers
  • 2 Tbsp Minced Garlic
  • 4 Tbsp Butter
  • 3 14.5 Oz Cans Diced Tomato
  • 3 15.5 Oz Cans Kidney Beans Drained
  • 1 8 Oz Can Tomato Sauce
  • 1/4 Cup Honey
  • 1 tsp Black Pepper
  • 1 Tbsp Kosher Salt
  • 2 Tbsp Paprika
  • 1 Tbsp Cumin
  • 2 tsp Coriander
  • 4 Tbsp Chili Powder
  • 1 LB Chopped Smoked Beef Roast or Ground Beef


  • In a frying pan, melt the butter. Add the peppers, onion, and garlic. Cook them on medium heat until they begin to slightly soften. You are just starting the cooking process here. Remove them from the heat and put in a crock pot. Add the rest of the ingredients. Make sure to drain the beans before you add them to the rest of the ingredients. Stir to combine. If you have a smaller crock pot, mix everything together in a large bowl, then add it to the crock pot.
  • Let the chili simmer in the crock pot on high heat for 2-3 hours. There isn’t much cooking that needs to be done. You are just stewing everything together to get those flavors on everything. If it cooks for too long, the beans will dry out. Serve in a bowl with a slice of corn bread. Enjoy!
Keyword bbq, chili, smoked chili, smokehouse chili, yolk and smoke

Blog Post

Now that it’s time for the weather outside to cool down, we can focus on those warm, hearty foods. One of my favorite autumn foods is chili. There are so many ways to make it, and use it. Some people like it without beans, and some people like it without meat. My favorite way to enjoy chili is with beans and meat.

Sure, ground beef is great in chili, but chunks of meat off the smoker are even better. I have used eye of round beef roast for this recipe, and I have used chuck roast for this recipe. You can pretty much go with any cut of beef that you want to. Leftover brisket is an amazing option for this recipe. Basically, the meat that works best, is the meat that is super tender. The kind of stuff that falls apart a little bit. In the current recipe picture, I used a top sirloin roast that was smoked until it hit an internal temperature of 205 degrees. It ended up incredibly tender. It is one of the leaner cuts of beef, but since it is stewed with the tomatoes and other amazing ingredients, it ends up being even more tender and delicious.

There are a lot of varieties of beans you can throw in chili, but my favorite is kidney beans. You can substitute any variety of beans into this chili that you want. If you like black beans, throw some in!

I really hope you like my favorite rendition of a classic autumn dish. Enjoy!