Smoked Beef Chili
On April 21, 2025 (Updated May 05, 2025)
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This Smoked Beef Chili helps you deliver the tender chunks of smoky stew meat of chili con carne, with all the ingredients of classic chili. Whether you’re looking for a comforting meal for cold winter nights or a flavorful crowd-pleaser for game day, this chili delivers.
The Ultimate Beef Chili
Yes, that’s a bold claim, but this isn’t just any chili recipe. This uniquely-comforting chili the perfect marriage between Texas-style chili con carne and traditional chili with beans. By smoking chunks of stew meat before simmering them with beans, tomatoes, and a blend of spices, you get the complex depth of flavor of authentic chili con carne with the hearty, filling satisfaction of bean chili.
What makes this recipe special is how the smoke flavor infuses the tender beef chunks, creating layers of flavor that you just can’t get from ground beef alone. Meanwhile, the combination of pinto and black beans adds wonderful texture and helps stretch the dish when you need to feed a crowd.
When you can’t decide between two classic chilis and want an extra touch of savory, shred-apart beef, this Smoked Beef Chili checks all the boxes. Let me show you how simple it is to make.
The Best Beef for Chili
I used pre-cut stew meat for this recipe. Not only can you find it for a reasonable price per pound in most grocery stores, but the fat marbling to become wonderfully tender after smoking and simmering. The result is melt-in-your-mouth beef that absorbs all the smoky, spicy flavors while maintaining its texture.
If you’re selecting your own meat, chuck roast cut into 1-inch cubes works perfectly. The key is choosing a cut with enough fat that will break down during the long cooking process for maximum flavor and tenderness.
Do beans belong in chili?
Not always, but they do in this chili. While Texas-style chili contains no beans whatsoever, many regional variations across America embrace beans as an essential component.
This recipe offers the best of both worlds. You get the smoky, beefy depth of my Chili con Carne with the hearty addition of pinto and black beans. The beans not only add texture and flavor but also make the meal more filling and economical. If you’ve got a big family to feed like me, you know every little bit helps.
My philosophy is make chili the way you enjoy it. That’s why this recipe gives you those tender, smoky beef chunks traditional to Texas chili while incorporating beans for a more complete one-pot meal.
Ingredients for this Recipe
To create this one-of-a-kind, do-it-all chili, here’s what you’ll need on hand:
- 2 pounds stew meat
- 2 Tablespoons homemade Chili Seasoning (for the beef)
- 1 large sweet onion (diced)
- 1 red bell pepper (seeded and diced)
- 1 jalapeño pepper (seeded and diced)
- 4 cloves garlic (minced)
- 1 Tablespoon olive oil
- 1 28-ounce can diced tomatoes
- 2 cups beef broth
- 1 14-ounce can pinto beans (drained and rinsed)
- 1 14-ounce can black beans (drained and rinsed)
- 2 Tablespoons tomato paste
- ¼ cup homemade Chili Seasoning (for the chili)
If you’re short on time, my Fiesta Rub also works incredibly well as a chili seasoning. You can pick some up here.
How to Make Beef Chili with Beans
Creating this hearty beef chili in your own backyard is simpler than you might think. Here’s how you can become a chili hero:
- Smoke the beef. Set your favorite smoker to 225 degrees F. This lower temperature allows the beef to absorb plenty of smoke flavor without overcooking. Season the stew meat with my Homemade Chili Seasoning or Hey Grill Hey Fiesta Rub, coating all sides evenly, then smoke on a wire rack with the lid closed for about an hour. Don’t worry about reaching a specific internal temperature, as the beef will finish cooking during the simmer.
- Build the base. Heat olive oil in a large, heavy-bottomed pot over medium heat. This is where you start to build the layers of flavor with your aromatics. Add the diced onion, red bell pepper, and jalapeño, then cook for 4-5 minutes, or until softened and fragrant. After that, add garlic and cook for another 1-2 minutes until fragrant.
- Add the liquids, beans, and seasoning. Add in the beef broth, diced tomatoes, and tomato paste. Use your spatula to scrape any flavorful bits from the bottom of the pot. Stir in the drained and rinsed pinto and black beans along with the Homemade Chili Seasoning.
- Add the beef and simmer. Add in the smoked beef and reduce heat to low. Give everything a good stir, then cover with the lid. Let everything simmer with the lid on for 2-3 hours, stirring occasionally to prevent burning. The beef will become fork-tender while the flavors meld beautifully.
- Top, serve, and enjoy. Serve this chili with your favorite toppings if you insist, but it’s really a complete dish as-is. Dig in, enjoy, and try not to go into a food coma.
Susie’s Beef Chili Pro Tips
You’re going to make delicious Smoked Beef Chili if you do nothing more than follow the recipe card at the end of the post. However, I want to give you a few tips so you can make this knockout chili with complete confidence:
- Let it rest. Like many stews and soups, chili often tastes even better the next day after the flavors have had time to meld in the refrigerator. And come on, who doesn’t love next-day chili?
- Don’t rush the simmer. This chili gets better the longer it cooks. The extended simmering time allows the beef to become tender and the flavors to fully develop.
- Always rinse your beans. Draining and rinsing canned beans removes excess liquid, which results in better texture and flavor in your finished chili.
- Adjust the heat level. If you love spicy food, leave the seeds in your jalapeño or add an extra one. For milder chili, you can skip the jalapeño altogether.
What to Serve with Beef Chili
This hearty chili is a meal in itself. I topped mine with some simple, sliced green onion, but it’s going to taste amazing with any classic topping. Here are some ideas for toppings, plus some sides perfect for pairing with this beef chili.
- Toppings: Shredded cheddar cheese, sour cream, pickled red onions, sliced jalapeños, fresh cilantro, or crushed tortilla chips
- Sides: Skillet Cornbread, Honey Corn Muffins
Will it Chili Mac?
Who doesn’t love Chili Mac? There’s nothing like a heaping helping of hearty homemade chili topped with a scoop of creamy, mac and cheese. This combo ranks among the all-time great dynamic duos.
So, let’s get down to what everyone really wants to know: will this recipe Chili Mac? And if so, which mac match will take your Chili Mac to the chili max?
- Will it Chili Mac: Yes, the tender chunks of beef and hearty beans make this Smoked Beef Chili ideal for Chili Mac.
- Mac match: Because this chili is so substantial, I like to keep things simple and top it with my 4-Ingredient Mac and Cheese.
- Why it’s perfect: With just 4 ingredients, you can whip this easy mac up in under 30 minutes. It’s simple, so it adds creamy notes without adding any fuss.
If you want to see all the best chili recipes and the best mac and cheese recipes for Chili Mac, check out the recipe that started it all.
Storing and Reheating Leftover Chili
This chili stores so beautifully, I recommend making a bigger batch. It’s perfect for meal prep or planned leftovers:
- Refrigerator: Allow chili to cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion cooled chili into freezer-safe zip-top bags and freeze it for up to 3 months.
- Reheating: Warm refrigerated chili in a pot over medium-low heat, stirring occasionally. For frozen chili, thaw overnight in the refrigerator before reheating.
The flavors intensify after a night in the refrigerator, so leftovers are yet another thing to ove about this recipe.
Hearty Beef Chili with Beans Recipe
Follow the recipe card below, so you can make this Smoked Beef Chili like a total pro. After you do, be sure to leave a 5-star rating or drop a comment below. I love cheering for you along the way. Snap a pic and tag @heygrillhey on Instagram or Facebook so we can all get inspired.
If you want to expand your BBQ skills further, subscribe to my YouTube channel, for more recipes, how-to videos, and tips to help you become a Backyard BBQ Hero.
Smoked Beef Chili with Beans
Ingredients
- 2 pounds chuck roast or stew meat, cut into 1-inch cubes
- 2 Tablespoons Homemade Chili Seasoning link to recipe in notes section
- 1 Tablespoon olive oil
- 1 sweet onion diced
- 1 red bell pepper seeded and diced
- 1 jalapeños seeded and diced
- 4 cloves garlic minced
- 1 28-ounce can diced tomatoes
- 2 cups beef broth
- 1 14-ounce can pinto beans
- 1 14-ounce can black beans
- 2 Tablespoons tomato paste
- ¼ cup homemade chili seasoning
Instructions
- Preheat the smoker. Set your smoker to 225 degrees F.
- Season and smoke the beef. Season the stew meat on all sides with the chili seasoning or Fiesta Rub. Place the seasoned beef on a grill rack or directly on the smoker grates. Smoke for 1 hour to infuse with flavor and begin tenderizing. The beef will finish cooking during the simmer process, so internal temperature isn’t critical here.2 pounds chuck roast, 2 Tablespoons Homemade Chili Seasoning
- Sauté the aromatics. While the beef is smoking, heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, bell pepper, and jalapeño. Cook for 4-5 minutes until softened and fragrant, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes until fragrant.1 Tablespoon olive oil, 1 sweet onion, 1 red bell pepper, 1 jalapeños, 4 cloves garlic
- Add liquid ingredients and beans. Pour the beef broth into the pot, using a wooden spatula to scrape any browned bits from the bottom. Add the diced tomatoes and tomato paste, stirring to combine. Stir in the drained and rinsed pinto and black beans, plus your chosen seasoning.1 28-ounce can diced tomatoes, 2 cups beef broth, 1 14-ounce can pinto beans, 1 14-ounce can black beans, 2 Tablespoons tomato paste, ¼ cup homemade chili seasoning
- Combine everything and simmer. Add the smoked stew meat to the pot and stir gently to combine all ingredients. Reduce heat to low, cover with a lid, and allow the chili to simmer for 2-3 hours, stirring occasionally to prevent burning. The beef should become tender but still hold its shape.
- Add toppings, serve, and enjoy. Ladle chili into bowls and add your favorite toppings. Enjoy!
Notes
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
