Low and Slow Smoked Beef Chilli Recipe Cooked on a Weber Grill by The BBQ Chef

beef chuck

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more economical.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are lower in calories, and pinto beans are often less expensive.

Soak wood chips for about an hour.

Prepare a smoke pouch using doubled over tinfoil.

Add soaked wood chips and dry wood chips to the pouch, using about two parts wet to one part dry.

Fold the pouch until it's completely enclosed and poke holes in it to let out smoke.

Preheat the grill for indirect cooking and place a foil pan directly over the coals to heat up for about a minute.

Add about 2 tablespoons of vegetable oil to the pan and let it heat up for a few seconds.

Add diced onion and garlic to the pan and fry for about 2 minutes until the onion starts to take on color.

Add spices and tomato puree to the pan, stirring until everything combines and is the same color, cooking for about 3-4 minutes.

Add ground beef to the pan, separating the strands as you put it in, and season with salt and black pepper to taste.

Stir everything together and cook for another 5-7 minutes until the beef is nicely browned.

Add chopped tomatoes and kidney beans to the pan, stirring until evenly distributed.

Pour in beef stock and stir again.

Keep the pan over direct heat for another 3-4 minutes until it starts to simmer.

Move the pan to the indirect side of the grill and add the smoke pouch directly above the coals.

Cover the grill with vents wide open and cook for 90 minutes without checking.

After about 10 minutes, you should see smoke; after 90 minutes, remove the lid, stir the chili, and take it off the grill.

Cooking Techniques

Equipment Needed

Spice Level: