Smoked Chili without Smoking with and without Beans

Ingredients

• 1.6–1.8 kg (3.5–4 lb)chuck roast, or other meat
• 567 g (1.25 lb)double-smoked sausage
• 550 gpeppers, about 3, such as poblano, red, green or yellow
• 350 gsweet onion, about 1 large
• 794 g (28 oz)crushed or petite-diced tomatoes
• 50 gsmoked, dried peppers, deseeded, such as negro, ancho or chipotle
• 25 gdried peppers, deseeded (optional, for a bolder flavour)
• 2.5 goregano
• 10 gsmoked paprika
• 6 gcumin
• 4 gwhite pepper
• 60 ml (¼ cup)rapeseed oil
• 946 ml (32 oz)beef bone stock
• 16.5 g, or 4–5 clovesfresh garlic
• 30 ml (2 tbsp)cider vinegar
• About 200 g (¼ cup, packed)light brown sugar, or sugar-free Truvia brown sugar
• 1 tbspkosher or sea salt
• 240 ml (1 cup)water
• 2–4 cansbeans of your choice, such as red kidney and pinto

Instructions

1. 1

   Boil the water

   Bring a pot of water to the boil.

2. 2

   Prepare the peppers

   Remove the seeds from the smoked dried peppers.

3. 3

   Soak the peppers

   Pour the boiled water over the dried peppers and leave them to soak for 10–15 minutes.

4. 4

   Cook the onion

   Heat the oil in a pot over medium heat and sauté the onion until translucent.

5. 5

   Brown the meat

   Raise the heat to medium-high and brown the chuck roast.

6. 6

   Add sausage and spices

   Add the sausage and spices, then cook for 30 seconds to release their aroma.

7. 7

   Add fresh peppers

   Stir in the diced peppers.

8. 8

   Divide the stock

   Pour about 1 cup of the beef bone stock into a blender and add the rest to the stock pot.

9. 9

   Add tomatoes and salt

   Add the tomatoes and salt to the pot.

10. 10

    Drain the peppers

    Drain the soaked dried peppers.

11. 11

    Combine puree ingredients

    Add the dried peppers, garlic, cider vinegar and sugar to the beef bone stock in the blender.

12. 12

    Blend the peppers

    Blend until smooth, then add the puree to the stock pot.

13. 13

    Add the water

    Pour the water into the stock pot.

14. 14

    Add the beans

    For chilli with beans, rinse canned beans and add them to the pot.

15. 15

    Simmer the chilli

    Bring the chilli to a gentle simmer and cook for 1–1½ hours. Cover about three-quarters of the pot with a lid to limit splattering.

16. 16

    Serve the chilli

    Serve and enjoy. The original recipe suggests cheese, dried jalapeños and sour cream.

What is smoked chilli?

Chilli is a hearty American dish built around meat, chillies and a slowly simmered, spiced sauce. This version creates a smoky character with smoked dried peppers, smoked paprika and double-smoked sausage, so it does not rely on smoking the meat outdoors.

Pepper puree: Soaking and blending the dried peppers gives the stock a smooth, concentrated base. You can add beans for a fuller pot or skip them for a more meat-focused chilli.

Nutrition and macros by portion

The nutrition label shows one serving as written: 960 calories, 68g protein, 35g carbs, 61g fat.

The beef and smoked sausage provide most of the protein and fat, while the beans, tomatoes, peppers and brown sugar contribute carbohydrates. Stock, sausage and added salt can all contribute sodium; a practical way to balance the plate is to serve a moderate bowl with a generous side of vegetables.

Choosing the peppers

Dried chillies: The smoked peppers provide much of the dish’s distinctive flavour. Deseed them before soaking, and use the optional extra dried peppers if you want a bolder result.

Fresh peppers: The recipe allows poblano or sweet peppers in a range of colours. Dice them so they cook evenly in the pot.

Building the flavour

Onion and meat: Cook the onion until translucent before turning up the heat to brown the chuck. Browning adds savoury depth before the stock and tomatoes go in.

Spice bloom: Give the sausage and spices 30 seconds in the pot. Stir as they cook so the spices become fragrant without catching.

Getting the puree right

Soaking: Cover the dried peppers with boiled water and leave them for 10–15 minutes, until pliable enough to blend. Drain them before adding them to the blender.

Blending: Add the garlic, vinegar and sugar with the peppers and the reserved stock, then blend until smooth. Take care when blending warm liquid, and follow your blender’s instructions.

Simmering to the right texture

Gentle heat: Once everything is in the pot, bring it to a slow simmer rather than a hard boil. Cook for 1–1½ hours, partially covering the pot as described to help control splatter.

Doneness: The chuck should be tender enough to eat comfortably, and the sauce should have had time to come together. If using larger pieces of meat, check tenderness during the cooking time.

Adding beans or leaving them out

With beans: Rinse canned beans before adding them to the pot. The recipe suggests red and pinto beans, but leaves the choice up to you.

Without beans: Leave them out for the no-beans version. The recipe’s stated simmering time remains 1–1½ hours.

Serving the chilli

Toppings: Cheese, dried jalapeños and sour cream are suggested for serving. Add them at the table so everyone can choose their own combination.

On the side: Serve with rice, bread or a simple green salad if you would like to round out the meal. Keep the chilli itself as the centrepiece.

Recipe notes & tips

• Deseed the dried peppers before soaking to make them easier to blend smoothly.
• Keep the heat moderate while cooking the onion so it turns translucent without scorching.
• Stir the sausage and spices for the full 30 seconds to release their aroma.
• Blend the pepper mixture until smooth before adding it to the stock pot.
• Partially cover the pot during the simmer to limit splatter.
• Rinse canned beans before adding them to the chilli.

Variations

• Bean-free: Leave out the beans for the no-beans version.
• More beans: Use up to 4 cans for a bean-forward pot.
• Bolder peppers: Include the optional 25 g of dried peppers for a stronger flavour.
• Pepper choice: Use poblano, red, green or yellow fresh peppers.
• Topping choice: Finish bowls with cheese, dried jalapeños or sour cream.

Common mistakes to avoid

• Skipping the soak: Dry peppers may not blend smoothly; soak them for 10–15 minutes first.
• Leaving in the seeds: Remove them before soaking for a smoother puree.
• Adding spices too late: Cook them with the sausage for 30 seconds to release their aroma.
• Boiling hard: Keep the pot at a gentle simmer rather than letting it boil vigorously.
• Filling the pot to the brim: Leave room and cover about three-quarters of the pot to help limit splatter.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3–4 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of water or stock if the chilli has thickened. Freeze in portions for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions