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Smoked Over The Top No-Bean Chili Recipe

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This Smoked Over-the-Top No-Bean Chili is packed with bold, smoky flavors. Instead of browning the meat in a pan, we form it into a seasoned meatloaf and smoke it over the chili base, letting the savory drippings enhance the rich tomato sauce below. Perfect for a hearty, comforting meal with a smoky BBQ twist!

Ingredients

Scale

For the Smoked Meatloaf:

  • 2 lbs ground beef (80/20 recommended)
  • 1 lb ground pork (optional, for extra richness)
  • 1 tbsp chili powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tbsp Worcestershire sauce
  • 1 egg, beaten
  • ½ cup breadcrumbs

For the Chili Base:

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and diced (optional for heat)
  • 3 cloves garlic, minced
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp ground cayenne (optional for spice)
  • Salt and black pepper to taste

Instructions

1. Preheat the Smoker:

  • Set your Traeger or pellet smoker to 250°F.
  • Use hickory, oak, or mesquite pellets for a deep smoky flavor.

2. Make the Chili Base:

  • Heat olive oil in a large Dutch oven or grill-safe pan over medium heat.
  • Sauté the onion, bell pepper, and jalapeño for 5 minutes until softened.
  • Add the garlic and cook for 30 seconds until fragrant.
  • Stir in fire-roasted tomatoes, tomato sauce, beef broth, tomato paste, Worcestershire sauce, and spices.
  • Let simmer while preparing the meatloaf.

3. Prepare the Meatloaf:

  • In a large bowl, mix ground beef, ground pork, egg, breadcrumbs, Worcestershire sauce, and spices.
  • Form into a large round loaf that fits over the chili pot but doesn’t touch the liquid.

4. Smoke Over the Chili:

  • Place a wire rack or grill grate over the chili pot and set the meatloaf on top.
  • Smoke for 1.5 to 2 hours, or until the meat reaches an internal temperature of 145-150°F.

5. Finish the Chili:

  • Increase the smoker temperature to 300°F.
  • Carefully transfer the smoked meatloaf into the chili base and break it up with a spoon.
  • Let simmer for 30 minutes, stirring occasionally, until thickened and the beef is fully cooked (160°F internal temp).

6. Serve & Enjoy!

  • Ladle into bowls and serve with shredded cheese, sour cream, diced onions, or cornbread!

Notes

  • Want a spicier kick? Add extra jalapeños or more cayenne pepper.
  • Prefer a thicker chili? Let it simmer longer or stir in a cornstarch slurry.
  • Meal Prep Friendly: This chili tastes even better the next day!

Find it online: https://ukfinda.com/smoked-over-the-top-no-bean-chili-recipe/