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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)
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