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Over-the-Top Pellet Smoker Chili with Ground Beef and Beans

Pellet smoker chili cooks ground beef over a Dutch oven of tomatoes and pinto beans, letting smoky drippings season the pot. The beef is crumbled into the gently simmering chili, then smoked uncovered until hot and bubbling.
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Prep Time 20 minutes
Cook Time 3 hours 41 minutes
Total Time 4 hours 1 minute
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the chili base
  • 1 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes
  • 2 cup low-sodium beef broth
  • 2 can (15 oz) pinto beans drained and rinsed
For the beef
  • 2 lb ground beef 85% lean
  • 1 tbsp Worcestershire sauce
  • 1.5 tsp kosher salt
  • 1 tsp black pepper

Equipment

  • 1 pellet smoker
  • 1 6-quart smoker-safe Dutch oven

Method
 

Build the chili base
  1. Preheat the pellet smoker to 275°F with the lid closed, about 15 minutes.
  2. Heat the oil in a 6-quart smoker-safe Dutch oven over medium heat, then add the onion and bell pepper and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano; cook for 1 minute, stirring constantly.
  4. Stir in the crushed tomatoes, diced tomatoes, broth, and beans.
  5. Remove the Dutch oven from the heat.
Season and shape the beef
  1. In a medium bowl, gently mix the ground beef with the Worcestershire sauce, salt, and pepper until just combined.
  2. Shape the beef into a compact mound about 6 inches wide and 3 inches high.
Smoke and finish the chili
  1. Set the uncovered Dutch oven on the smoker grate.
  2. Rest a sturdy oven-safe wire rack securely across the pot and place the beef mound in the center of the rack above the chili.
  3. Smoke at 275°F with the lid closed for 2 1/2–3 1/2 hours, until the thickest part of the beef reaches 160°F and the chili is gently simmering.
  4. If the beef reaches 160°F first, transfer it to a plate and continue smoking the chili until it simmers.
  5. Crumble the cooked beef into bite-size pieces and stir it into the chili.
  6. Smoke the chili uncovered for 15–20 minutes, stirring once, until hot and gently bubbling.

Notes

Avoid overmixing the beef so it stays tender. Refrigerate leftovers for 3–4 days or freeze them; thaw before reheating. Ground turkey can replace the ground beef for a leaner option.