Smoked Chili Recipe

Smoked Chili Recipe

Smoked Chili Recipe

A big bowl of hearty chili is the perfect way to warm up on a cold day and I want to share with you my recipe for making Smoked Chili Recipe on the grill. This Smoked Chili Recipe starts with a chuck roast that I smoke prior to making the chili. If you happen to have some left over brisket it does just as well in this dish. Fire up your smoker and bring the temp up to 250⁰. Season the outside of the chuck roast or brisket with your favorite Rub. I use a mixture of my AP and other spices; here’s the recipe: Chili Rub Recipe:
  • 1 Tablespoon Killer Hogs AP Rub (or your favorite, quality All Purpose Seasoning)
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Cumin
  • 2 teaspoon Paprika
  • 1 teaspoon Oregano
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Chipotle Pepper
Combine these ingredients and liberally dust over all sides of the chuck roast. Place the roast on the smoker and let it cook for about 4 hours. The internal temp should be around 180 degrees. Smoked Chili Recipe I want it a little firm (not falling apart) for this Smoked Chili Recipe because it will be cubed and simmered for several hours until it’s melt in your mouth tender! Place the cubed roast in refrigerator overnight until ready to use. For this chili I’m firing up my Big Green Egg; you can cook it on any type grill set up for indirect cooking just run temp between 275-300 degrees. I don’t add wood for this cook because the chuck roast has plenty of smoky flavor to add to the chili and I char grill the vegetables for even more grill taste. Once the coals are hot, place the cooking grate in place, and let it heat up for a few minutes. The plate setter goes on later because I’m grilling the Poblano, Bell Pepper and Onion first. Smoked Chili Recipe Place each directly on the cooking grate over the hot coals for a few minutes on each side to char. Grilling the veggies makes them extra sweet. Remove the seeds from the peppers and chop everything into small pieces. Then use a pair of high heat gloves and place the plate setter under the cooking grate to create indirect cooking on the Egg. The last bit of prep for the Smoked Chili Recipe is my secret ingredient, 1 pound of spicy hot breakfast sausage. Just brown it in a skillet and drain off the excess oil. This kicks up the spice level a bit and gives the chili a rich flavor. Smoked Chili Recipe Now we’re ready to combine the ingredients for the chili. I use a 5 quart black iron pot and add the chopped vegetables and a 24oz can of diced tomatoes. Add 3-4 cloves of minced garlic, 3 Chipotle Peppers in Adobo Sauce, the chuck roast, and the spicy sausage. Dump in the chili seasonings and stir to combine. Chili Seasoning:
  • 1/3 cup Sugar
  • 2 Tablespoons Killer Hogs AP Rub (or your favorite, quality All Purpose Seasoning)
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Onion Powder
  • 2 teaspoons Paprika
  • 1 teaspoon Ground Chipotle Pepper
  • 1 teaspoon Ground Ancho Chili Pepper
  • 1 teaspoon Oregano
  • ¼ teaspoon Cayenne Pepper (more if you like it spicy)
Pour in ¼ cup of Worcestershire Sauce and 2 Tablespoons of your favorite Hot Sauce (you know I’m using my Killer Hogs Hot Sauce!), 2 Tablespoons Tomato Paste, and 1 quart of Beef Broth. Stir the chili to combine and place on the Big Green Egg uncovered. Smoked Chili Recipe Simmer the chili for 2 ½ hours and you’ll want to stir it a couple of times throughout the cook. At this point add 1 can of Chili Beans to the pot. Adding the beans at this point keeps them from getting a mushy texture. I know there’s a big debate about beans in chili but I personally like them in mine. If you don’t like beans just skip this step. Keep simmering the chili for another hour and it’s ready to serve. Carefully remove the pot from the grill (wear some high heat gloves) and serve with your favorite chili toppings. I like Shredded Cheese, Sour Cream, Fresh Cilantro and Lime wedges but you can serve it with anything you like. Smoked Chili Recipe This chili is rich and hearty with a smoky flavor, the tender bites of chuck roast melt in your mouth, and the spices have just the right heat. Gives this chili a try the next time you’re craving a hearty meal! Print
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Smoked Chili Recipe


  • 4lb Smoked Chuck Roast or Smoked Brisket cut into bite size pieces
  • 1lb Spicy Hot Breakfast Sausage
  • 1 Poblano Pepper
  • 1 Red Bell Pepper
  • 1 Sweet Onion
  • 24oz Diced Tomatoes
  • 3 Chipotle Peppers in Adobo Sauce chopped
  • 34 cloves Fresh Garlic
  • 1 quart Beef Broth
  • ¼ cup Worcestershire
  • 2 Tablespoons Hot Sauce
  • 2 Tablespoons Tomato Paste
  • 1 14oz can Chili Beans (optional)
  • Chili Seasoning (recipe below)

Chili Seasoning:

  • 1/3 cup Sugar
  • 2 Tablespoons Killer Hogs AP Rub
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Onion Powder
  • 2 teaspoons Paprika
  • 1 teaspoon Ground Chipotle Pepper
  • 1 teaspoon Ground Ancho Chili Pepper
  • 1 teaspoon Oregano
  • ¼ teaspoon Cayenne Pepper (more if you like it spicy)


  1. Prepare Big Green Egg or other type smoker for indirect cooking at 300⁰.
  2. Grill Onion, Bell Pepper, and Poblano Pepper for a few minutes on each side and chop.
  3. Cube smoked chuck roast into bite size pieces. (Roast can be cooked ahead of time and refrigerated over-night)
  4. In a 5 quart iron pot add chopped grilled vegetables, diced tomatoes, chuck roast, spicy sausage, chipotle peppers, garlic, and chili seasoning; stir to combine.
  5. Add beef broth, hot sauce, Worcestershire sauce, and tomato paste; stir to combine.
  6. Place iron pot on Big Green Egg and cook uncovered for 2 ½ hours stirring occasionally.
  7. Add Chili Beans, stir to combine and continue cooking for 1 additional hour.
  8. Remove from grill and serve with your favorite toppings (shredded cheese, sour cream, fresh cilantro, lime wedges)
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Smoked Chili Recipe

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154 responses to “Smoked Chili Recipe”

  1. Josh Furgye says:

    Cooking this chili today!!

  2. Richard Henderson says:

    Lord, that was way too sweet for me. Followed the recipe exactly, will cut back on the sugar next time.

  3. Douglas says:

    Your video says 4lb Chuck Roast and your text says 2lbs….. should I increase the ingredients for 4lb or is it just right for 4lbs?

  4. Amy says:

    Just made this chili. I didn’t use all the seasoning but saved it for my next time. It is awesome my husband is on his second bowl. Thank you

  5. Nate says:

    What wood do you use when smoking the chuck? Also, did you grill the veggies the same day you smoked the chuck or right before you put the chili in the smoker? Seems like you need a higher temperature to char them, which would then make it longer to stabilize the BGE around 300 degrees… I’m a huge fan, you are my go-to on all things BBQ!

    • Malcom Reed says:

      You could use any wood but I like pecan on chuck. I smoked the chuck the day before – but you can do it the same day. And I grilled the veggies right before – but once again, you can do it the day before. It all comes down to when you want to do the prep work.

      • Gary Tingler says:

        I am trying this chili this weekend. I have not missed yet with your receipies. Been following you for for a few years now. I am going for the cheese steak sandwich also.

  6. Mike Carney says:

    Malcom, I can tell you one thing you have your craft perfect to me. I’m trying your beef ribs this weekend!! I have been smoking for two years now with no complaints. So, I’m doing something right. Thanks.

    • Corey Jones says:

      My hubby and I couldn’t agree more. We are so thankful we found Malcolm on YouTube. This chili is seriously the greatest thing ever thought up. Malcolm, if we didn’t have our roots here in Virginia, we would move to your neighborhood, if only to smell what you’re smoking! Making this chili for the 5th time right now for our church life group tomorrow and I’m about to win best meal of all time so I’ll make sure you get the credit you deserve! 🙂

  7. Crash says:

    Made this with a few minor tweaks for a chili cook off at work today. The first place trophy is on my bookshelf now! Only entry without beans.

    Thanks! from Florida.

  8. Kevin says:

    Just won a chili Cookoff with this recipe. Thanks!!!

  9. Jesse Kraus says:

    Great recipe. I cut out the poblano pepper and added habanero salt and black beans. Topped it cheddar and Fritos. I might try the pork belly burnt end recipe next and throw them into this recipe.

  10. Brian Ralli says:

    This chili is insanely good. I’ve made this a few times now and I too have cut back the sugar a bit. The chuck roast is a great meat for this chili because it have enough body to not completely fall apart like a lot of other leaner cuts of meat.

  11. Charles Smith says:

    Used this recipe for a chili cook off and won 1st place! Chuck roast was perfect by the time the chili was done. I came home with an empty crock pot!

  12. Darrell Cowles says:

    I have a chuck roast in the Kamado Joe Big Joe right now. I will be making your chili recipe tomorrow. I will be cutting back on sugar as well. Maybe a forth of a cup instead of a third. Keep posting and making videos of your great recipes I love watching and trying them.

  13. Newman says:

    Making this chili today to defend my title at a work chili cook off. The comments have me excited. Though. I think I could win just slicing up the smoked chuck and bringing that in. Will report back how it ended up.

  14. Wayne Andersen says:

    Looking forward to trying this recipe at the next chili contest here at work!! I have never made chili. Thank you so very much for the awesome posts! You’ve helped me greatly to make excellent brisket, pork, turkey, and more!! Blessings to you and your family and thank you again for the excellent advice and excellent recipes!!

    • Wayne Andersen says:

      Hmm…Thinking to add bacon…but perhaps will throw off the chili flavor?? On one hand, thinking bacon makes everything better, on the other hand, don’t want to ruin a great recipe. We shall see. What say ye?

  15. Steve says:

    I made this chili for an office potluck and everyone loved it. Great recipe Malcom!

  16. Josh says:

    I just won a chili cookoff with this recipe. Thank you

  17. Wayne Peeples says:

    Trying the Chili recipe this weekend. Then entering in a chili cook off at our church. Truely enjoy you site and videos . Its been a big help to me . Thank you

  18. Jeff says:

    Malcom, could you make the entire dish a day before serving and keep in the fridge over night? Reheat it again in a crock pot? Thanks for the videos, love the site!

    • Malcom Reed says:

      Oh yeah – chili only gets better when it sits and the flavors really come together. You can heat it back up on the smoker or the stove – or a crock pot would do really good too (especially if your going to a tailgate or something like that).

  19. Mark Lewellyn says:

    About how many servings does this recipe make? Been following you for quite some time now. Our Troop wants to enter it in a Camporee chili cook-off after I showed them this recipe.

  20. Mark Lewellyn says:

    Approximately how many servings does this recipe make?

  21. Heather says:

    Approximately, how many serving does this recipe yield?

  22. Jake Logsdon says:

    Love this recipe with a slight variation: I substitute the chuck roast with 2.5 lbs smoked beef short ribs, 1 lb ground bison, and 1 lb ground elk. I also start by cubing and rendering 1/2 lb of bacon to cook down the onion, garlic, and peppers before adding the tomatoes and beef broth. Thanks for sharing Malcom!

  23. Tom Reilly says:

    I’m doing my third batch today to enter into a competition. (I’ll report results later this week.) I’ve been using pork butt instead of the chuck roast. And I’ve been cranking up the cayenne – about 2x-3x what’s printed here. Great results and family review!

  24. Steven garza says:

    Could I use a crock pot tocook the chili? Would I just leave the lid open? I want to smoke the meat but don’t want to use my smoker for actually cooking the chili.

  25. Steven garza says:

    Could I use a crock pot to make the chili? I want to smoke the meat but not cook the chili in the smoker. Any suggestions?

  26. Dave Chapman says:


    Thank for the recipe! I won the chilli cook off at work today with it. I got more than half of the votes. Thank again!

  27. Scott Wilson says:

    Was waiting for the weather to turn to try this recipe and finally got to it this weekend. Goodness gracious, this was fantastic chili! All the prep work was definitely worth it. I put a little extra cayenne, and that made it a tad too hot for the family, so I’ll just stick to the recipe next time. We’ve tried a number of Malcom Reed recipes, and this one ranks up there with the best of them in my book. Thanks for sharing!

  28. Malcom I gave you all the credit when I received my Chili cook off trophy.
    That is amazing!

  29. Matt says:

    Hi Malcom,

    This is the best chili I have ever made or eaten!! I cooked this as you instructed and it turned out fantastic; although it took a little longer on the egg, 4 1/2 hrs, to get the consistency I wanted.

    Although the spicy/heat level was perfect for me…do you have any suggestions for dropping the heat for those that are more sensitive??

    Thanks for sharing!


    This chili was awesome! My wife has already requested it again next week. The heat was perfect for our taste. Thanks and I’ll be checking other information on your site.

  31. Jason says:

    Im planning on using a variation of this recipe in a cook off. I need to make 15 gals. Do you have any suggestions on how to scale to 15? Is it just a straight 15:1 scale?

    BTW, I have been tinkering with various meats and spices. I used smoked turkey (after thanksgiving) smoked chicken and brisket. All were fantastic. I tinkered with a little bit after visiting a chili cookoff and made the following changes. Its kinda like a soup more than chili but still awesome.

    4 lbs smoked chicken instead of chuck
    chicken stock instead of beef broth
    add 1/2 IPA (just becasue)
    substitute salsa verde (16oz) for tomatoes
    1 4 oz can diced green chilis
    1 4 oz can diced jalapenos
    dont use ancho, chipolte, or cayenne pepper in the chili seasoning
    2 cans bush white chili beans
    Everything else is the same

    for toppings use tortilla strips, cheese, sour cream, and lime

  32. Cody says:

    I don’t have a Big Green Egg, but I do have a Green Mountain Pellet Grill. Should I not use a pellet grill for cooking the chili? I will use the GMG for cooking the chuck. If I shouldn’t use the GMG for the entire chili, how do you recommend I cook it? Also, I don’t have a cast iron, but have a dutch oven. Would that be ok to use?

  33. Richard Henderson says:

    One thing I’d like to point out is that the recipe calls for 1lb Spicy Hot Breakfast Sausage. Having said that, it really means to crumble the meat into a pan and render all the fat out, drain on a paper towel and place that in the pot. I made the mistake of breaking up the raw sausage into the chili pot….mistake! So hot! Skimmed all the fat off at the end of the cook which came to over a cup, then it was perfect. Tasted like pure chili oil.

  34. Kent says:

    For you smoked beef chili, would you recommend substituting pork roast for the beef roast

  35. Sean Cormier says:

    I could not find Hot Breakfast Sausage at the store. Would you substitute regular breakfast sausage or a hot Italian sausage?

    • Malcom Reed says:

      Most brands of breakfast sausage made a variety that is hot. It should be in the section with the pre-packaged deli meat and bacon. But you can substitute regular breakfast sausage no problem.

  36. Fritz says:


    We Love everything you make! What wood did you use to smoke the Chuck Roast for the Chili.

  37. Zachary Sparks says:

    Using this recipe as a control while I tweak it to my personal tastes. Thanks for sharing!

  38. Phil says:

    Hi Malcolm

    Thanks for the recipe — Just won first prize (judges chose) at our local chili cook off / car show


  39. Giju says:

    One of our families favorite dinners! So easy and it tastes delicious! Thanks for a great recipe! I’m pinning and making!Love this recipe.easy and simple .i will definitely try it

  40. I printed out the instructions, but they don’t contain the dry rub ingredients. I was able to copy from the Web page and print them out, but that could be a problem if someone doesn’t catch that.
    Just a suggestion. I can’t wait to try this! Thank you!

  41. James H says:

    I’ve been making your smoked Mac n cheese all summer. I made it for my wife’s work function a free weeks ago and her co-workers loved it. I’ve been told to figure out how to win the chili cook off in November. Just finished smoking the Chuck roast tonight. Tomorrow night I’ll be combining ingredients in my Weber Smokey Mountain and trialing it at my work at the end of the week. You’ve got the best recipes! Thanks!

  42. Robert Clark says:

    When do you use the tomato paste

  43. Alex says:

    Made this today, and all I can say is THANK YOU!

  44. Adam Rich says:

    Awesome recipe, Thank you! Made this yesterday and it was delicious!!

  45. Ron Walker says:

    Made this today with some slight modifications. I would suggest leaving the sugar out or reducing it to maybe 1tbsp. I don’t like sweet chili and now I’m trying to ad acid and other ingredients to negate the sugar. Overall this is a great recipe though. I used some left over frozen brisket! Competition/cookoff tmrw!!!

  46. Wayne Andersen says:

    Wow!! Thank you for this awesome chili recipe and for your outstanding videos!! I combine a lot of what you do for brisket, pulled pork, and smoked turkey, and they come out awesome ever time!! Made this chili recipe for a contest today, and was my first time making chili!! I won first place!! Woo-hoo!! Smoked on my Traeger Select Smoker…the one that looks like a regular grill.
    Blessings to you and your family Malcom.

  47. Jacob VandeBrake says:

    Malcom, best chili I’ve ever eaten. I made a single change and that’s the meat I used. I smoke 4lbs of Teres Major on my Traeger the night before and it all turned out awesome. Smoking another batch tonight to enter into a Holloween chili cook off … Thanks for helpin us Bbq right!

  48. John L. says:

    Delish! I used this recipe and won 2nd place in our annual chili cook-off. Woot woot! Gonna do another pot for the holiday weekend.
    Thanks for all you videos and recipe’s Malcolm, you are truly a gifted pitmaster.

  49. Big Daddy Bradley says:

    This chili recipe is bomb! Just took it to a church Halloween party and had multiple people ask me for the recipe. Thank you Mr. Malcolm Reed. You have not steered me wrong yet!

  50. Chris says:

    Made this recipe for a work cook off and really liked it. Night I made it, it had perfect amount of kick in it for my taste but then next day was a lot spicier, think I’ll cut back on the cayenne ( I added a little extra) for today’s go around. Thank for your recipes Malcom, havent been disappointed yet.

  51. Matt J says:

    This was some seriously good stuff. My first time ever making chili and I won our chili cookoff. Thank you!

  52. Judson says:

    Made the chili Sunday and fed 8 adults for family supper get-together. It was awesome! Everyone said repeatedly how good it was. My brother said “best he’d had” including his own chili. Heat spice was spot on. Not too hot but just enough robust heat and the subtle smoke infusion was perfectly palatable.

    I smoked two chuck roast on the BGE ahead of time late Friday afternoon. Rested & cubed them. One held in fridge for this pot of chili, and one vacuum sealed & into freezer for another batch of chili soon.

    Assembled the ingredients into the 5qt. cast iron pot early Sunday afternoon, & onto the Weber Smokey Mountain for 3.5 hours of slow simmering. BGE would’ve been fine too. Couldn’t have have turned out any better. Yes sir, best chili I ever had! Huge Thanks!

  53. John H. says:

    Making this chili this weekend for some great college football games. Question is, some kids will be eating it, are the chipotle peppers in adobe sauce hot? If so, could I omit them or substitute something else.

  54. Bill B. says:

    Won a chili cook-off at work with this recipe. Used a pellet smoker. Thanks Malcolm.

  55. Chris says:

    Man, I made this step for step and let me tell ya. That’s thee best chili I’ve ever had

  56. JamieLyn says:

    So I really want to make this but don’t have a smoker. Any recommendations?

  57. Dave Chapman says:

    I absolutely love this recipe. I have used it two years now to win our chilli cook off at work. Everyone knew this year which one was mine because they loved it last year. It was the only chilli that was completely gone. Thank you!

  58. MeliB says:

    Turned out very soupy. Is that the way it’s supposed to be? We prefer rich though chili.

  59. Bryce Hansen says:

    How many people does this recipe feed? Ballpark? Love your stuff, keep it coming!

  60. Bryan says:

    I’ve made this recipe a handful of times and am just now agreeing with the sugar comments. Cut it in half and add more towards the end if the chili needs it. Very good though!

  61. Toad says:

    Agree with all of the above- the best chili out there!!! MR is the bomb.
    Little secret for you though……add 1/2 Hersey’s milk chocolate bar.
    You won’t believe how much the flavor becomes even more enhanced- it’s the secret all the competition guys in KC use to win!!!
    P.S.- I sub bush’s dark red kidney beans instead of chili beans.

  62. Jake E says:

    Made this for our Chili cookoff today! Won first place! Thanks a lot! People where dang near licking the crock pot clean!

  63. MICHAEL says:


  64. Kenny Hawkins says:

    Two wins in a row, both doubling the points of second place. FANTASTIC recipe!!!

  65. David Fox says:

    18 entries at work s chili cook off. Took 1st place hands down! This was first time making this chili. Did swap out 24oz of broth with dark Mexican beer…

  66. John S says:

    Sounds like in the video you said you use ancho chili when prepping the beef the day before, but the ingredient list on the video screen and this list on this page do not show this at that stage. Should we add ancho chili to the rub before smoking the chuck roast?

    btw your videos & recipes are awesome!

  67. Mike says:

    Can I do this on the Pit Barrel Cooker?

  68. Andrew Charles says:

    Been having chili contests with a friend from work. He had me beat on his last batch. Came across this on YouTube and had to try. Got the smoker out and made the chuck. However i cooked in my crockpot since it was easier. Used hickory wood. Let’s just say I got him beat now, he doesn’t like beans, I do and he even said he enjoyed them in this one. Brought a bowl for another friend who said it’s one of the best ever!

    • Andrew Charles says:

      Ok I smoked the chuck, and made the chili in the crockpot. Grilled the veggies as welll should’ve been more clear

  69. JC-Denver says:

    This is our favorite chili recipe! Cooked it for a local chili contest and won first place out of about 30 entries. If you like spicy, you will not be disappointed!

  70. Don says:

    Malcom, I’ve made this twice and it is outstanding. Thank you for passing it along. I’m trying to dial down the heat what would you recommend?

  71. John Berdoulay says:

    Made this yesterday. I know that chili is a very personal thing, but this may be the best one that I ever had. One question though. I followed the instructions for smoking the chuck roast. 4.5 lbs and smoked it on BGE at 250 while monitoring temp. Your instructions said it would take 4 hours. I had to finally pull it off after 6.5 hours (had to go to bed) and it had only gotten up to about 170. Any idea why to would take longer than yours did? Seemed to stall at about 150 for several hours. Thanks.

  72. Brian says:

    Malcolm, any advice on how to tune down the level of heat?

    I made this last night and it was hands-down the best chili I’ve ever made. However the heat was a little bit too much for the wife.

  73. Scott says:

    I’ve been making this for years now, Won a few cookoffs with it. I make it with slight variations because I’m not ok entering another recipe as my own for a cook off. But that’s just me.
    I smoke a packer brisket first and then use the flat for the chili. I mix that with the chuck roast and add chorizo sausage to the spicy breakfast sausage. I find the spicy breakfast sausage to be the key ingredient. I also go half and half with beef and chicken stock and throw in some other dry spices and roasted jalapeño peppers.
    Best Chili Ever! Thanks for sharing!

    • Keith A. Hurst says:

      so why is chuck chosen for this recipe? Would brisket be better? If so, would you stop smoking the brisket at 180 as well so not to overcook it in the chili?

  74. Dan says:

    This recipe is no joke… easily the best chili I’ve ever had or made. Malcolm, keep it up big dawg!

  75. Jon Wick says:

    Kicked up my traditional chili recipe with the smoked chuck roast done on my Traeger Pro 575. I will say, it brings a new element to my chili game. Beginner at smoking meats and Malcom’s videos and app has helped me tremendously with learning the ins and outs of BBQ.

  76. Jake says:

    Can’t wait to try this one for game day this Saturday!

  77. William Duffy says:

    I plan to make this recipe this weekend and have an annoying question. Is there another cut of meat, a less fatty one, that you would consider over a chuck roast? I love all your recipes.

  78. Jason says:

    Amazing chili. We look forward to winter every year to start making this.

    Last year I entered this into a local contest and won out of ~30 entrants.

    Be warned , it is HOT!

  79. brandon schafer says:

    So I subbed a orange pepper for for the poblano. Ground beef for hot breakfast sausage. And left out the cayenne. I liked it a lot but was too spicy for my family still. Should I leave out the chipotles in adobo? Is that where all the heat would be coming from? Thanks for all the awesome recipes you are my go to!

  80. Gerry says:

    Excellent flavor

  81. Jesse Whalen says:

    Hey Malcom,
    I’ve been a grill master for years, but just took up smoking in the last year. So far, pretty good, thanks to your videos. I am smoking a brisket tomorrow, but since it’s just my wife and I, I want to use the leftovers for a chili. Of course my go to guy has a great chili recipe and I’m so looking forward to this! My wife and I both like heat, but not 5 alarm, so saw your suggestion to cut the cayenne in half. Plan to do this. I’m only expecting about 2 pounds of leftover brisket. Can I make up the difference with stew meat, or should I look for a smaller chuck? I’m sure you’re a busy man and I don’t expect to hear back from you this weekend, so I’ll do my best and let you know how it works! Thanks for being there with all the great knowledge!


  82. Eddie says:

    If I use left over brisket flat do I need to change the cook time etc since the meat has already reached 204 degrees? Thanks this chili rocks!

  83. Brian Ralli says:

    Just served this at my office Christmas party and it was of course a big hit. I make this chili all the time but I did want to note that occasionally you might get a Poblano Pepper that is rather spicy for some reason (they are normally totally mild). Be sure to taste your pepper before you throw it in.

  84. Daniel E Coxhead says:

    Would you happen to have a smoked chicken white chili recipe??

  85. Earl Cook says:

    Won 1st place in a local chili cook off added some tomato sauce to lighten up the heat

  86. Ed in Mathews, VA says:

    Malcom–Great recipe. First time ever cooking chili in the BGE; great result. Chuck roast makes it hearty. This is an “adults only” chili, since some little ones will think it’s too hot, but I think it’s about right. If your readers want to dial it down a notch, I would recommend reducing the cayenne pepper to 1/8 tsp and use two Chipotle Peppers instead of three, making sure you remove the seeds (Chipotle peppers are just Jalapeños that have been smoked; but the Adobo sauce in the peppers adds flavor, so I would just add an extra teaspoon of the sauce that the peppers are packed in). This was a lot of fun–Thanks!

  87. Charles G. says:

    I have made this recipe several times since I discovered it. A few tweaks here and there, but basically exactly how you do it, Malcolm. This last time, I left out the chilis in adobo as they’re too hot for us, but added grilled Jalapenos along with the Poblanos, colored bell peppers, and onions. Because we like them, I added twice the amount of the veggies. Also, this was the first time using smoked brisket as opposed to the chuck. I grilled my vegetables on lump charcoal and the brisket was smoked using White Oak until about 180℉ internal (about 4 hours as it was a trimmed flat). San Marzano tomatoes are also used even though they are pricy, but this recipe is worth it.

  88. John Berdoulay says:

    I’ve made this chili about 6 times in the past year. Hands down the best that I’ve ever had. Not sure exactly what makes it so great. My guess is a combination of the meat, the smoking of the chili and the dutch oven. Really worth the extra effort.

  89. Christian Kerr says:

    Won the office chili cook off with this recipe, delicious!

  90. Kevin W says:

    Hey crazy question will smoking the Chilli on my pellet smoker after putting it in the pot give it too much smoke while simmering. I think Malcolm says the chuck roast adds enough smoke flavor. I know holding the temp at 300 is important, but I don’t want too much smoke. Any advice would be great.

  91. Shalkhan says:

    This is an absolute killer recipe. I have made this a few times now for my Superbowl parties. Pretty sure some of my friends just show up for the chili and not to watch the game. This recipe has a mild back note of spicy heat that has never been to powerful for the non-spicy folks. I highly recommend fire roasting a few jalapeno’s to dice as a side topping to kick the heat up a notch.

  92. Gary says:

    Is the ground Chipotle pepper the same as chipotle chili pepper?

  93. Gary L Rigel says:

    Hi Malcolm is your bona fide chili seasoning that you sell on your website the same as the recipe you have in this chili recipe

  94. Bill says:

    Want to try this recipe next weekend sounds amazing !!! Just one question i have never seen spicy hot breakfast sausage in stores what brand do you use?

  95. Ryan says:

    Can I use your bonafide chili rub in place of the chili seasonings for this recipe ?

  96. Jon says:

    Awesome recipe. I’ve made it twice. 1st time following recipe as-is. Loved it, but way too spicy. 2nd time I dialed down all of the spicy elements and it was a crowd pleaser. The chuck roast in Chili was a revelation for this Midwesterner. I’m not sure why this recipe isn’t 5-stars by everyone. Thanks Malcolm.

  97. Sam says:

    This was my first time making any chili, but this recipe scored as the best overall chili at my work chili cook off!

  98. Doug says:

    I have made this chili about 6 times now, and it never disappoints. I have a chuck roast on now, for our Super Bowl chili tomorrow. Can’t wait to serve this amazing chili again.

  99. Jim Larson says:

    Made the smoked chili today. Didn’t get any pictures but the look on the faces of my guests said it all. Possibly one of the best things I’ve done on my smoker. Thanks Malcom

  100. Jim Larson says:

    Made this chili but forgot to take some pics. The look on every ones faces said it all. Definitely a keeper. Thanks for a great recipe Malcom.

  101. Jim Mark says:

    Combined this recipe with some variations of my own and recently won a Chili Cook Off with it. What a flavor it packs! Thanks.

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