Best 3 Smoky Bbq Chili Recipes

Dive into the world of smoky and tantalizing flavors with our comprehensive guide to crafting the ultimate smoky barbecue chili. Get ready to embark on a culinary journey where bold spices, succulent meats, and a symphony of smoky aromas come together to create a dish that will satisfy your taste buds and leave you craving for more. Whether you're a seasoned chili aficionado or a novice cook looking to impress your friends and family, this article will provide you with all the essential tips, techniques, and ingredient recommendations to create a smoky barbecue chili that will be the star of your next gathering.

Here are our top 3 tried and tested recipes!

SMOKY BARBECUE SAUCE

Smoky Barbecue Sauce image

My mother has been relying on this recipe for years. We especially enjoy it on a beef brisket. -Carla Holland, Oktaha, Oklahoma

Provided by Taste of Home

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 8

Ingredients

2-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
2 to 3 teaspoons Liquid Smoke
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
1/2 teaspoon pepper

Steps:

In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.

Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

SMOKY BARBECUE CHILI

Smoky Barbecue Chili image

Make and share this Smoky Barbecue Chili recipe from Food.com.

Provided by rickoholic83

Categories Pork

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

cooking spray
2 cups yellow onions, chopped
6 garlic cloves, coarsely chopped
2 -3 pasilla chiles, stemmed and seeded
2 -3 new mexican dried red chilies, stemmed and seeded (Can substitute a mixture of jalapeno and Anaheim chiles)
2 chipotle chiles in adobo, seeded and chopped
2 cups chicken broth
1 tablespoon canola oil, divided
1 1/4 lbs top round beef, trimmed and cut into 1/2-inch pieces
1 1/4 lbs boneless pork loin, trimmed and cut into 1/2-inch pieces
1 3/4 cups tomato puree
1/2 cup water
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 teaspoon salt
2 (15 ounce) cans pinto beans, rinsed and drained

Steps:

Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil.
Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly.
Place half of the chile mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
Pour into a medium bowl and repeat procedure with remaining chile mixture.
Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Add beef and cook 7 minutes or until browned. Remove from pan.
Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned.
Add chile mixture and beef to pan.
Stir in tomato puree and remaining ingredients except beans; bring to a boil.
Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally.
Stir in beans; cook 15 minutes.
Garnish with sour cream and chopped green onions, if desired.

SMOKY BBQ CHILI

SMOKY BBQ CHILI image

Categories Bean

Number Of Ingredients 19

Ingredients

1 tsp extra virgin olive oil
1 sweet onion, peeled and chopped
4 garlic cloves, peeled and chopped
1 red pepper, chopped
1 jalapeno pepper, seeded and chopped (optional)
2.5 tbsp chili powder, or to taste
1 tsp ground cumin
1 tsp smoked paprika (optional)
1/4 tsp cayenne pepper (or crushed red pepper flakes)
1/2 cup dry/uncooked black eyed peas
3/4 cup dry/uncooked black beans
6 cups vegetable broth
1 (28-oz) can diced tomatoes, liquid drained
2 tbsp tomato paste, to thicken
1 tbsp chia seeds (or ground flax), to thicken
1 cup frozen corn
2 tbsp your fav BBQ sauce
1/2 tsp kosher salt, or to taste
couple handfuls of chopped spinach, or other greens like collard, kale, etc

Steps:

1. Soak the beans in water overnight or for at least 3-4 hours. This part is optional, but it helps reduce cook time and makes the beans more digestible. Rinse and drain beans before using. In a large pot, add the oil and sauté the onion and garlic over medium-low heat for about 5-6 minutes, until translucent. 2. Add in the pepper and optional jalapeno and sauté for another 3-5 minutes. 3. Stir in the spices (chili powder, cumin, smoked paprika, cayenne) and sauté on low another couple minutes. If you want, you can add just a bit for now and then add the rest to taste after it has cooked. 4. Add the dry black beans and black eyed peas, broth, and drained diced tomatoes. Stir well. Now stir in the tomato paste. Simmer on low with the lid ajar for about 2.5 hours, checking often to make sure it doesn't dry out. If it does, add a bit more broth to thin out. 5. About 15 minutes before it's done cooking, stir in the chia seeds, corn, and chopped greens. The chia helps thicken the chili. Also stir in the BBQ sauce, starting with 1 tbsp at a time and tasting as you go. Season with salt and pepper to taste. Can be made 2-3 days in advance and frozen if preferred.

Tips:

Choose the Right Chili Base: Opt for a flavorful chili base such as beef broth, chicken broth, or vegetable broth. You can also use a combination of these broths to create a richer flavor.
Selecting the Perfect Beef: Choose a chuck roast or stew meat for a tender and flavorful chili. Make sure to trim excess fat before cooking.
Sautéing the Aromatics: Sautéing onions, garlic, and peppers in a large pot or Dutch oven over medium heat until softened and fragrant. This step helps release their natural flavors and adds depth to the chili.
Browning the Beef: Brown the beef in batches in the same pot used for sautéing the aromatics. Browning the beef adds a delicious caramelized flavor to the chili.
Adding Spices and Seasonings: Incorporate a blend of spices and seasonings to create a flavorful chili. Common choices include chili powder, cumin, paprika, oregano, and cayenne pepper. Adjust the quantities to suit your taste preferences.
Simmering for Maximum Flavor: Bring the chili to a boil, then reduce heat and simmer for at least 1-2 hours, or until the beef is tender and the flavors have fully developed. Stir occasionally to prevent sticking.
Adding Beans and Vegetables: Add beans, such as kidney beans or black beans, and vegetables, such as corn and diced tomatoes, during the last 30 minutes of cooking. This allows them to soften without overcooking.
Adjusting Consistency: If you prefer a thicker chili, mash some of the beans against the sides of the pot or use a potato masher to create a thicker consistency.
Garnishing and Serving: Serve the chili hot, garnished with shredded cheese, sour cream, chopped cilantro, and sliced jalapeños. Accompany with cornbread, crackers, or rice for a complete meal.

Conclusion:

Smoky BBQ chili is a delightful and versatile dish that can be enjoyed by people of all ages. By following these tips and experimenting with different ingredients, you can create a delicious chili that is sure to impress your family and friends. Whether you prefer a classic chili recipe or one with a unique twist, the possibilities are endless. So, fire up your stove, gather your ingredients, and let the aroma of smoky BBQ chili fill your kitchen!