Smoky Chili can be made with ground beef or venison that is slightly sweet with a smoky kick and just enough heat.
Chili is one of those dinners that everyone at our house looks forward to. It's hearty to feed a crowd and can be made mild or spicy to suit your tastes.
We like to serve chili any time of year and this smoky chili can be served with our Jalapeño Cheddar Cornbread or a side of Air Fryer Tater Tots.
Ingredients Needed
- Ground Beef or Venison
- Steak Rub
- Olive Oil
- Bacon
- Onion
- Green Chiles
- Carrot
- V8 Juice
- Diced Tomatoes
- Pinto Beans
- Chili Seasoning
Toppings for Chili
- Shredded Cheese: Cheddar, Colby Jack or Pepper Jack
- Sour Cream
- Candied Jalapeños
- Fritos
- Cliantro or Green Onions
Step By Step Directions
STEP 1 Mix ground beef or venison with steak rub.
STEP 2 Press onto a grill pan in a thin layer or add to a skillet.
STEP 3 Grill over direct fire until cooked through or reaches 165°. If cooking in a skillet, cook until well browned.
STEP 4 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.
STEP 5 Add green chiles and carrot. Continue cooking, stirring occasionally cooking 10 minutes.
STEP 6 Stir in the V8 Juice, diced tomatoes and pinto beans.
STEP 7 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.
STEP 8 Remove from heat and serve with desired toppings.
Recipe Notes
Make it Spicy: Add 1- 2 teaspoons cayenne pepper or diced jalapeños for spicy chili.
Storage: Store leftover chili in a covered bowl in the refrigerator up to 4 days.
Freeze: Place in a zip to freezer bag and freeze up to 3 months. Thaw in refrigerator before reheating.
Reheat: Place chili in a pan with a bit of V8 juice or water and cook over medium heat, stirring occasionally until heated through.
Ideas for Leftover Chili
Chili Baked Potatoes are a hearty dinner to make with leftover chili, add your favorite toppings to these loaded baked potatoes for a great weeknight meal.
Barbecue Chili Frito Pie Burgers are an over the top delicious grilled burger that will rival any burger restaurant.
Chili Cheese Dip is one of our favorite appetizers for game day gatherings or family get togethers.
Best Chili Dogs are always a hit with a hungry crowd and can be topped with a multitude of options to please everyone.
This Smoky Chili is full of delicious flavors and is hearty meal made with either ground beef or venison, pinto beans and green chiles, great for any night of the week.
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Smoky Chili
Smoky Chili can be made with ground beef or venison that is slightly sweet with a smoky kick and just enough heat.
Ingredients
- 1 ½ pounds lean ground beef or venison
- ¼ cup steak rub or all purpose seasoning
- 2 tablespoons olive oil
- 2 large onions, diced
- 2 slices thick cut bacon, diced
- 4 ounces green chiles
- 1 carrot, grated
- 6 cups V8 juice
- 16 ounce can pinto beans, rinsed and drained
- 14. ounce can diced tomatoes
- 1 cup chili seasoning
- Shredded cheese for serving (cheddar, colby jack or pepper jack)
- Sour cream for serving
- Candied Jalapeños for serving
- Fritos for serving
Instructions
- Mix ground beef or venison with steak rub.
- Press onto a grill pan in a thin layer or add to a skillet.
- 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 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 occasionally cooking 10 minutes.
- Stir in the V8 Juice, diced tomatoes and pinto beans.
- 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.
Notes
Make it Spicy: Add 1- 2 teaspoons cayenne pepper or diced jalapeños for spicy chili.
Storage: Store leftover chili in a covered bowl in the refrigerator up to 4 days.
Freeze: Place in a zip to freezer bag and freeze up to 3 months. Thaw in refrigerator before reheating.
Reheat: Place chili in a pan with a bit of V8 juice or water and cook over medium heat, stirring occasionally until heated through.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 623Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 163mgSodium: 546mgCarbohydrates: 33gFiber: 4gSugar: 21gProtein: 51g
Nutritional calculations are estimated and may not be accurate.
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