Contest Worthy Smoked Chili

Smoked Vegetable Meat Chili


  • 1-1.5 lbs. of Meatloaf Mix  (ground beef, ground pork and ground veal.) Next time I would leave out the pork, as it added a lot of oil to remove.
  • 4-5 Dried Guajillo Peppers
  • 3 Poblano Peppers
  • 3 Jalapeno Peppers
  • 1 Bell Pepper
  • 1 Large Onion
  • 4 Cloves of Garlic
  • 6 Roma Tomatoes
  • 2 28 Oz. Cans of Whole Tomatoes
  • 1 Can of Tomato Paste
  • 1 Tbls. Olive Oil
  • 1/4 Teaspoon of Onion Powder
  • 1/4 Teaspoon of Cumin
  • 1/4 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Chipotle Powder
  • 1/4 Teaspoon of Dried Cilantro
  • 1/4 Teaspoon of Cayenne Pepper
  • 1 Bottle of Beer
  • 1-2 Cans of Kidney Beans
  • Salt to Taste


  1. Soak the Guajillo peppers several hours until they plump a bit.
  2. Smoke the peppers, the Roma tomatoes, and the garlic at a low temperature.
  3. Chop (roughly) and sweat out the onions in a bit of olive oil.
  4. Process the garlic, Guajillo peppers, onion and tomato paste together in a food processor or with an immersion blender.
  5. Chop up all the smoked veggies.
  6. Brown the meat.
  7. Mix all the ingredients together including the spices, except for the beer and the beans.
  8. Simmer on low stirring and paying attention you do not want it to burn or stick to the bottom of the pot.
  9. Once it has been cooking for about 1 hour add the beer.
  10. Taste the chili in the next 30 minutes to see how your spices are doing, if you think you need to add more you can do so at this time.
  11. If it is too spicy (it should not be) you can simply add more canned tomatoes
  12. Once you have the spices where you like them go ahead and add the beans and cook for 30 minutes more.

Watch How to Make It