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Smoked Chili Con Carne

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1

Cherry

Chili, Traegerized. We start off by smoking ground beef and chopped onions and peppers for an hour before putting them into a Dutch oven and cooking the chili directly on the grill.

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  • 2 Tablespoon Olive oil

  • 1 Large onion, diced

  • 1 Large red bell pepper, seeded and diced

  • 3 Clove garlic, minced

  • Kosher salt

  • 2 1/2 Pound Ground Chuck

  • 2 Tablespoon tomato paste

  • 2 Tablespoon chili powder

  • 1 Tablespoon ground cumin

  • 1 Teaspoon dried oregano

  • 2 Cup prepared beef or chicken bouillon (or stock)

  • 1/2 Cup dark beer or strongly brewed coffee

  • 2 15 oz Can Chili Beans with Sauce

  • 1 Can (14.5 oz) diced tomatoes

  • 2 Ounce bar dark chocolate

  • fresh cilantro, chopped

  • cheese, grated

  • green onion, thinly sliced

  • Sour cream, for serving

  • tortilla chips

  • Mexican hot sauce, for serving

  • 1

    When ready to cook, set Traeger to 350℉ and preheat with the lid closed for 15 minutes. While the grill is heating, place a large Dutch oven directly on the grill grate.

    350 ˚F

  • 2

    When the Dutch oven is hot, add the olive oil, onion, bell pepper, garlic and a generous pinch of salt. Close the lid and cook, stirring occasionally, until the onions and peppers are soft, about 10 to 12 minutes.

    • 2 Tablespoon Olive oil

    • 1 Large onion, diced

    • 1 Large red bell pepper, seeded and diced

    • 3 Clove garlic, minced

    • As Needed Kosher salt

  • 3

    Add the ground chuck, using a spatula to break it up, and cook with the lid on until barely cooked through and crumbly, about 8 to 10 minutes longer.

    • 2 1/2 Pound Ground Chuck

  • 4

    Stir in the tomato paste, chili powder, cumin and dried oregano. Cook until the meat is coated, about 2 minutes. Add 2 cups chicken bouillon (or stock), the beer (or coffee) and stir.

    • 2 Tablespoon tomato paste

    • 2 Tablespoon chili powder

    • 1 Tablespoon ground cumin

    • 1 Teaspoon dried oregano

    • 2 Cup prepared beef or chicken bouillon (or stock)

    • 1/2 Cup dark beer or strongly brewed coffee

  • 5

    Close the lid and allow the chili to simmer for 10 minutes, stirring once. Add the chili beans, diced tomatoes and chocolate, then stir.

    • 2 15 oz Can Chili Beans with Sauce

    • 1 Can (14.5 oz) diced tomatoes

    • 2 Ounce bar dark chocolate

  • 6

    Close the lid and simmer, allowing the chili to thicken to desired consistency, about 15 to 20 minutes.
  • 7

    Taste, adding up to an additional tablespoon of salt if necessary, depending on the saltiness of the bouillon or stock.
  • 8

    For additional smoky flavor, reduce the Traeger temperature to 180℉ and leave the chili on the grill, uncovered for up to 1 hour.

    180 ˚F

  • 9

    Serve Chili con Carne with fresh chopped cilantro, grated cheese, sliced green onions, sour cream, tortilla chips and Mexican hot sauce. Enjoy!

    • As Needed fresh cilantro, chopped

    • As Needed cheese, grated

    • As Needed green onion, thinly sliced

    • As Needed Sour cream, for serving

    • As Needed tortilla chips

    • As Needed Mexican hot sauce, for serving

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