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Smoked Chili Con Carne

Smoked Chili Con Carne

By Traeger Kitchen

This is chili, Traeger-style. All the classic chili components cook to savory perfection in a pot on the grill. Load it up with your favorite toppings and dig in!

Prep Time

20 Min

Cook Time

2 Hr

Pellets

Cherry

Ingredients

This recipe serves:

6

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Units of Measurement:
main
2 Tablespoon Olive oil
1 Large onion, diced
1 Large red bell pepper, seeded and diced
3 Clove garlic, minced
As Needed 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 beef or chicken stock
1/2 Cup dark beer or strongly brewed coffee
2 Can (15 oz) Chili Beans with Sauce
1 Can (14.5 oz) diced tomatoes
2 Ounce dark chocolate
For Serving
fresh cilantro, chopped
cheese, grated
sliced green onions
sour cream
tortilla chips
Traeger Smoky Chipotle & Ghost Pepper Hot Sauce
This recipe serves:

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
2 Tablespoon Olive oil
1 Large onion, diced
1 Large red bell pepper, seeded and diced
3 Clove garlic, minced
As Needed 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 beef or chicken stock
1/2 Cup dark beer or strongly brewed coffee
2 Can (15 oz) Chili Beans with Sauce
1 Can (14.5 oz) diced tomatoes
2 Ounce dark chocolate
For Serving
fresh cilantro, chopped
cheese, grated
sliced green onions
sour cream
tortilla chips
Traeger Smoky Chipotle & Ghost Pepper Hot Sauce

Steps

  • 1

    When ready to cook, place a large Dutch oven on the grill grates. Set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

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

    350 ˚F / 177 ˚C

    00:12

  • 3

    Add the ground chuck to the Dutch oven, using a spatula to break it up into small pieces. Close the grill lid and cook until the meat is crumbly and barely cooked through, 8-10 minutes.

    350 ˚F / 177 ˚C

    00:10

  • 4

    Stir in the tomato paste, chili powder, cumin, and oregano. Close the grill lid and cook until the meat is well-coated with the tomato paste, about 2 minutes.

    350 ˚F / 177 ˚C

    00:02

  • 5

    Stir in the beef stock and beer. Close the grill lid and allow the liquid to come to a simmer for 10 minutes, stirring once.

    350 ˚F / 177 ˚C

    00:10

  • 6

    Add the chili beans, diced tomatoes, and chocolate and stir to combine. Close the grill lid and simmer until the chili thickens to your desired consistency, 15-20 minutes. Season with more salt to taste.

    350 ˚F / 177 ˚C

    00:20

  • 7

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

    180 ˚F / 82 ˚C

    01:00

    Super Smoke

  • 8

    Ladle the chili con carne into bowls and serve with cilantro, grated cheese, green onions, sour cream, tortilla chips, and Mexican hot sauce for topping. Enjoy!

My Notes


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