Go Back

Smoky Chili

This chili features big flavors, smoky spice, and customizable heat for a comforting meal that's perfect for gatherings and weeknight dinners alike.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 500
Ingredients Method Notes

Ingredients
  

Meat
  • 1.5 lb beef chuck, cut into 1/2-inch pieces or 85% ground beef
  • 0.5 lb spicy pork sausage casings removed
Aromatics
  • 1 large yellow onion, diced
  • 1 jalapeño, seeded and minced (keep seeds for extra heat)
  • 4 cloves garlic, minced
Spices
  • 3 tbsp chili powder (ancho preferred)
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp ground coriander (optional but awesome)
  • 0.25–0.5 tsp cayenne (to taste)
  • Kosher salt and black pepper to taste
Liquids & Umami
  • 1 cup beef broth
  • 1 cup tomato sauce (plain, no sugar)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce (for umami; trust me)
  • 1 tbsp apple cider vinegar (for finish)
  • 1 tsp brown sugar or honey (optional for balance)
Thickener & Finish
  • 2 tbsp masa harina (or fine cornmeal)
  • 1 tbsp neutral oil (if needed)
Beans (optional)
  • 1–2 cans kidney or pinto beans (drained and rinsed)
Toppings
  • Shredded cheddar to taste
  • sour cream to taste
  • chopped red onion to taste
  • cilantro to taste
  • sliced jalapeños to taste
  • crushed tortilla chips to taste
  • lime wedges to taste

Method
 

Browning the Meat
  1. Heat a heavy pot (Dutch oven FTW) over medium-high. Add sausage and beef with a pinch of salt. Sear until deeply browned, 7–10 minutes.
  2. Spoon off excess fat if more than a couple tablespoons remain.
Building the Flavor Base
  1. Add onion and jalapeño. Cook, stirring, until softened and lightly browned, 5–6 minutes.
  2. Add garlic and cook 30 seconds until fragrant.
Toasting the Spices
  1. Add chili powder, cumin, smoked paprika, oregano, coriander, cayenne, plus 1 tsp salt and 1/2 tsp pepper.
  2. Stir 30–45 seconds until the pot smells like a spice market.
Tomato Boost
  1. Stir in tomato paste; cook 1–2 minutes to caramelize slightly.
  2. Add soy sauce and Worcestershire. Scrape up browned bits—those are liquid gold.
Simmering
  1. Pour in beef broth and tomato sauce.
  2. Bring to a gentle boil, then reduce to low. Cover partially and simmer 45–60 minutes, stirring occasionally. The meat should be tender and the sauce thickened.
Bean Decision Time
  1. Stir in 1–2 cans of beans now and simmer 10 more minutes, if using. If not, skip and move on.
Thickening and Polishing
  1. Whisk masa harina with 2–3 tbsp water to make a slurry.
  2. Stir into chili and simmer 5 minutes to thicken and add that signature roadhouse body.
  3. Finish with apple cider vinegar and adjust salt, pepper, and cayenne. Add a touch of brown sugar if it tastes too sharp.
Resting and Serving
  1. Kill the heat and let it sit 5–10 minutes.
  2. Ladle into bowls and hit it with your favorite toppings.

Notes

Chili tastes even better on day two and freezes well. Store in airtight containers up to 4 days in the fridge or portion into freezer bags for up to 3 months.