Ingredients:

  • 2 lbs ground chuck (80/20 blend)
  • 1 large yellow onion, coarsely chopped
  • 1 large red bell pepper, coarsely chopped
  • 4 cloves garlic, smashed
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 12 oz amber ale or lager
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 2 cups beef broth
  • 1 tbsp brown sugar
  • salt to taste
  • black pepper to taste

Instructions:

  1. Set the smoker to 225°F (107°C). In a disposable foil tray, spread the ground beef, chopped onions, bell peppers, and smashed garlic in a single layer and drizzle with olive oil.
  2. Smoke the components for 45–60 minutes until the beef begins to brown and the vegetables soften.
  3. Transfer the smoked mixture and all rendered fat into a preheated cast-iron Dutch oven over medium-high heat.
  4. Stir in the tomato paste and cook for 3–5 minutes until the paste reaches a deep rust color.
  5. Pour in the amber ale and deglaze the pot, scraping the bottom to incorporate the browned bits.
  6. Add the crushed tomatoes, chili powder, cumin, smoked paprika, cayenne pepper, dried oregano, beef broth, and brown sugar.
  7. Stir in the drained kidney beans and simmer on low heat until the chili reaches a velvet texture and the flavors are well-integrated.
  8. Season with salt and black pepper to taste before serving.