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Smoked Chili Con Carne
By Traeger Kitchen
This is chili, Traeger-style. All the classic chili components cook to savory perfection in a Dutch oven on the grill. Leave the chili on the grill to smoke if desired, then load up with your favorite toppings and dig in!
Prep Time
20 Minutes
Cook Time
2 Hours
Pellets
Cherry
Ingredients
How many people are you serving?
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 | |
| Mexican 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
Ingredients
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 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
Ingredients
2 1/2 Pound Ground Chuck
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
Ingredients
2 Tablespoon tomato paste
2 Tablespoon chili powder
1 Tablespoon ground cumin
1 Teaspoon dried oregano
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
Ingredients
2 Cup beef or chicken stock
1/2 Cup dark beer or strongly brewed coffee
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
Ingredients
2 Can (15 oz) Chili Beans with Sauce
1 Can (14.5 oz) diced tomatoes
2 Ounce dark chocolate
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
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!
Ingredients
fresh cilantro, chopped
cheese, grated
sliced green onions
sour cream
tortilla chips
Mexican hot sauce