Inspiration
Tips for Grilled and Smoked Chili
Chili is meant to be made outdoors!
Story Highlights
Though typically not associated with "outdoor foods" (like hamburgers, hot dogs, barbeque, and brisket), chili originated in the 1800's being made outdoors over open fires. Knowing this, it should come as no surprise that chili tastes far better when prepared on the open flames of a grill or smoker. Chili is meant to be made outdoors!
Whether it's for a game day party, a chili cook off, or just a run of the mill Tuesday, we recommend kicking your chili up a notch by making it outdoors. In this article we provide all of the tips you need to prepare chili on your grill or smoker.
Getting Started
Choosing the right pot
To cook chili on the grill, you need a heavy-duty pot that can withstand the high heat of the grill/smoker. Kitchen pots often have plastic parts (usually on the handles) that can be damaged in the heat. Cast iron is always a great option for your outdoor cooker and a cast iron dutch oven will work perfectly for your grilled/smoked chili.
Next steps
Choosing the right ingredients
Though your grill and smoker can add a delicious layer of flavor, your chili's success really begins and ends with your ingredient quality and selection.
Skip the canned goods and start with all fresh ingredients!
Start with Fresh Ingredients
When making chili on a stovetop, most people go directly to canned tomatoes, chilis, and peppers. For your grilled or smoked chili, try to avoid canned items as much as possible. As with many things that are cooked on the grill, the fresher the ingredients the better results you are going to get.
You can't put "a little char" on canned tomatoes, chilis, or peppers
Then add a Little Char
Starting with fresh ingredients allows you to add an extra layer of flavor to your chili. Before building your chili, put a little char on all of your fresh ingredients. Whether it's your meats, vegetables, or even your lime garnish and side tortillas, be sure to give these ingredients a few minutes on the grill. The extra layer of flavor you'll create is well worth the time.
Don't be afraid
Experiment with your ingredients!
Chili is the type of dish that you can throw in "everything but the kitchen sink." The possibilities are truly endless. You can make great chili your entire life and never make it the same way twice.
If you're not already experimenting with your chili, it's time to start! Consider a blend of these traditional and outside-the-box ingredients
Meats: Ground Beef, Shredded or Diced Steak, Shredded or Diced Pork, Bison, Venison, Ground Turkey, and Bacon
Vegetables: Tomatoes, Garlic, Onions, Green Chilis, Jalapenos, Bell Peppers, Celery, and Corn
Beans: Kidney Beans, Black Beans, Pinto Beans, Chickpeas, and Lentils (if you're going vegetarian)
Spices: Chili Powder, Oregano, Cumin, Cocoa Powder, Sugar (white or brown), Cayenne Pepper, Garlic Power, Onion Powder, Coffee or Espresso Powder, Cinnamon, Paprika, Coriander, and Bay Leaves.
Liquids: Beef Broth, Chicken Broth, Beer (be careful with bitter IPAs), and Red Wine
Additional Items: BBQ Sauce, Apple or Pumpkin Butter, Tomato Paste, Masa Harina, Corn Meal, and Worchester Sauce
it's time to get cooking
Choosing your cook method
When elevating your chili using outdoor cooking methods, there are a couple of directions you can take. With a grill, you're able to add the quintessential sear and char flavors that are associated with outdoor cooking. Using a smoker, your chili will have a deeper infusion of smokiness typically found in barbeque and briskets. Whether using a grill or smoker (or a combination of both), you are guaranteed to have an elevated chili experience.
Grill
Preheat your grill to medium-high heat (400 to 450 degrees F).
Before chopping vegetables or breaking down any ground meats, we recommend giving everything a little char directly on the grill's grates. This simple step will add a lot of great flavor to your chili. If using a ground meat, form a large patty or loaf for this initial step.
From here, place your cast iron skillet or dutch oven directly on your grates and begin building your chili as normal or as your recipe instructs. Once liquids have been added and your chili comes to a boil, bring the grill's heat down to 250 degrees, cover the chili, and simmer for 60-90 minutes.
(More on simmering below)
Smoker
Preheat your smoker to 250 degrees.
Traditional Method
On the stovetop or grill, build your chili as normal or as outlined in your selected recipe. Once it has been brought to a boil, transfer it to your smoker for 1-2 hours.
Over-the-Top Method
This unique method simultaneously smokes the meat and the chili base separately, creating multiple levels of smoke flavor throughout the dish.
On the stovetop or grill, build your chili base without the meat. Put the chili base on the smoker with a wire rack directly on top of your skillet or dutch oven. Place your seasoned meat on the wire rack so that it's drippings will fall into your chili base. If using a ground meat, simply form it into a loaf. Smoke the chili for 1-2 hours or until your meat is done.
For more information, check out this "Over-the-Top" recipe.
Make use of your
Side Burner
Side burners are a great option for building your chili base as well as keeping your chili warm once you pull it off the grill or smoker.
Also, if your grill and smoker are cooking other items (or if you simply want to keep the chili smell out of your house), an outdoor kitchen side burner could certainly be used for making chili. Traditional stove-top cooking methods would apply.
The importance of
Simmering
Chili is one of those dishes that gets better the longer ingredients are allowed to meld together in the pot. This is even more important when you're infusing flavors from your grill or smoker.
After using high heat to add a little char to your meats and vegetables, establish a temperature of 250 degrees and allow your chili to simmer for an hour or two.
When using a grill, be sure to keep your chili covered, only opening it to stir occasionally. On the smoker, use the lid to help control the amount of smoke flavor you incorporate. To increase the smokiness of your chili, leave your chili uncovered for longer.
Pro Tip
Add Beans at the End
Unless you're from Texas, you probably include beans in your chili. To ensure they don't break down too far during the long simmering process, it's best to add beans at the end. Plan to add your beans about 20-30 minutes before serving.
And finally
Don't forget the toppings!
Chili toppings have come a long way since the days of simply adding a little shredded cheese. Take your chili to the next level with a variety of toppings. Mix and match. Try a bunch of combinations. Find your new favorite(s)!
Green Onions
Jalapenos
Corn Chips
Shredded Cheese
Cornbread
Sour Cream
Red or White Onions
Tortilla Chips
Saltine or Oyster Crackers
Hot Sauce
Lime Wedges
Pico de Gallo or Salsa
Cilantro
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