There are few dishes that take the bite out of a cold winter day than a great big bowl of chili. And while I’ve been known to turn out some pretty darn good batches of chili, I really wanted to amp it up last weekend so I decided to smoke the beef before adding it to the rest of the ingredients. The result? A rich, smoky batch of goodness that the family truly loved!
2 lbs. ground beef
2 tbsp. canola oil
2 cloves garlic, minced
1 small onion, minced
6 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
2 tbsp. smoked paprika
3 tsp. Kosher salt
1/2 tsp. ground chipotle powder
1 cup coffee
16oz. beef broth
15oz. can tomato sauce
14.5oz. cans fire roasted diced tomatoes
2 15oz. kidney beans
2 tbsp. masa harina flour
Prepare grill for indirect cooking and preheat to approximately 225 degrees. Add 2-3 chunks of your favorite smoking wood once the Kingsford charcoal briquets have completely ashed over.
Form ground beef in to a large patty. Place the ground beef on to the grill, cover and allow the meat to smoke for 30-45 minutes until cooked through.
Remove ground beef from the smoker or grill and set aside. Add additional charcoal to the grill and allow it to preheat to medium-high heat, approximately 350 degrees. Place a large pot on the grill and preheat canola oil. Add onions and garlic and cook for approximately 10 minutes until onions have softened.
Add ground beef and break apart with a large spoon. Add chili powder, cumin, oregano, smoked paprika, salt, chipotle powder, tomato sauce, diced tomatoes and beef broth to the pot. Close the bottom vents on the grill to 2/3 and allow the chili mixture to simmer uncovered for 1 hour.
Add the beans and masa harina flour, stir well and cook for an additional 10 minutes. Remove the chili from the grill and serve immediately along with your favorite garnishes.