smoky chili

Smoky Chili can be made with ground beef or venison that is slightly sweet with a smoky kick and just enough heat.

Smoky Chili 

beef

steak rub

olive oil

onions,

slices thick cut bacon, diced

green chiles

carrot, grated

V8 juice

can pinto beans,

can diced tomatoes

chili seasoning

Shredded cheese

Sour cream

Candied Jalapeños

Fritos

Mix ground beef or venison with steak rub.

Press onto a grill pan in a thin...

Press onto a grill pan in a thin layer or add to a skillet.

Grill over direct fire until cooked through or...

Grill over direct fire until cooked through or reaches 165°. If cooking in a skillet, cook until well browned.

Meanwhile, add olive oil to a dutch oven...

Meanwhile, add olive oil to a dutch oven or large soup pan. Add dice bacon and onions, cooking over medium heat, stirring occasionally until onions are softened.

Add green chiles and carrot. Continue cooking, stirring...

Add green chiles and carrot. Continue cooking, stirring occasionally cooking 10 minutes.

Stir in the V8 Juice, diced tomatoes and...

Stir in the V8 Juice, diced tomatoes and pinto beans.

If ground meat is grilled, chop coarsely. Add...

If ground meat is grilled, chop coarsely. Add to the pan along with the chili seasoning. Stir to combine. Lower to simmer and cook for 30 minutes.

Remove from heat and serve with desired toppings.

Cowboy Steak Chili with diced beef and tender beans in a smoky, chili-spiced tomato gravy is the ultimate chilly day food. Serve with cornbread for a hearty dinner or set out with various fixings for DIY game day eats!

Cowboy Steak Chili

ancho chiles

California chiles

chipotle chiles

chuck roast

canola oil

garlic,

onion,

beef broth

(28 ounces) crushed tomatoes

cumin

brown sugar

salt

(14.5 ounces) kidney beans, drained and rinsed well

(14.5 ounces) pinto beans, drained and rinsed

In a small bowl, combine the dried ancho chiles, dried chipotle chiles, and enough boiling water to cover. Let stand for about 10 to 15 minutes or until softened.

Remove and discard the stems and seeds. Transfer the chiles to a blender and about 1/4 cups of the soaking liquid. Pulse a few times to a smooth paste.

Trim chuck roast of excess fat and cut into about 1/4 inch cubes. You should have about 2 pounds after trimming.

In a Dutch oven over medium-high&nbsp;heat, heat oil. Add beef and cook for about 2 to 3 minutes on each side or until lightly browned. Remove from pot and keep warm.

Lower heat to medium and add the remaining oil to pan as needed.

&nbsp;Add onions and garlic and cook for about 2 to 3 minutes or until softened.&nbsp;

Add beef broth and bring to a boil, scraping any browned bits on the bottom of the pot.

Return the beef to the pot including any juices.&nbsp;

Add crushed tomatoes, pureed chiles, cumin, brown, sugar, and salt. Stir to combine.

Lower heat, cover, and simmer for about 2 hours or until meat is tender but not falling apart. If the chili is drying before the meat is tender, add more beef broth or water as needed.

Add pinto beans and kidney. Continue to simmer until sauce is thickened and reduced to about 2 cups.

Transfer to serving bowls and top with shredded cheddar and onions as desired. Serve hot.

Top 2 smoky chili recipes from across the web

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Smoky Chili

Cowboy Steak Chili

Top 2 smoky chili recipes from across the web

The most viewed smoky chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoky Chili

Cowboy Steak Chili

The most viewed smoky chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine