Smoked Beef Chili

Recipe Courtesy of Chef Clark Overton

Level: Easy

Total: 3 hr

Prep: 45 min

Inactive: 1 hr

Cook: 1 hr 15 min

Yield: Yield: 6 ppl

When you think of Chili it takes you home and that is what this is. Good oh home cooking. Fresh, delicious home cooked chili that is made in under an hour. You will never make chili the same once you’ve tried Chef Clark’s Smoked Beef Chili! This meaty, stick to your bones and good for the soul twist on a family favorite, is easy to follow, easy to make and still so tasty even if you decide with or without that extra spice. For a hearty, rustic and flavor explosion, follow this simple recipe! You’re in for a treat!

  • ¼ Cup Olive Oil
  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Serrano Chili or Anaheim
  • 1 Red Fresno Chili
  • 3 Bratwurst Sausage (15 oz)
  • 1 lb. Ground Beef
  • 2 Chicken Breast (14-16oz)
  • 5 Cloves Fresh Garlic
  • 1 Can Fire Roasted Tomatoes
  • 1 Can of Kidney Beans (rinsed)
  • ½ Bunch Chopped Fresh Cilantro
  • ½ Bunch Sliced Scallions
  • 1 small can Tomato Paste
  • Salt
  • Black Pepper
  • 1 Tbsp Chef’s Clark’s Cajun Seasoning
  • 1 Tbsp Cumin Powder
  • 5 Bay Leaves
  • 1 Tbl Dried Oregano

First by getting all your ingredients prepped and ready to cook.

Clean, cut the onion in half reserve. Wash, de-seed the pepper and chilies. Leave whole. Reserve.

Make Patties with the ground beef. Season with Chef Clark’s Cajun Seasoning. Reserve

Leave the Sausage whole. Reserve.

Season the Chicken breast with Chef’s Clark’s Cajun Seasoning. Reserve.

Get your fresh garlic clean, chop and reserve.

Lightly coat your vegetables in olive oil. Season with salt and pepper.

Place your vegetables on the grill. I used Apple Briquets and it was amazing. Cook 1-2 min on each side or until lightly charred. Dice in small pieces, reserve

Place your meat on the grill, cook thoroughly or until all meat is lightly charred. Reserve

Now that you have everything ready let’s get to cooking.

Place your cast iron pot on the grill and get nice and hot. Add oil, add the diced vegetables, garlic. Sauté for 1-2 min. Add tomato paste and slightly roast out for 1-2 min. Add your tomatoes, beans and stock, herbs bring to a simmer. Stir well. Add all of your seasonings. Remember you can always add but never take away. Break your patties into pieces with your hand, add to the chili. Dice the Chicken and sausage into small pieces, add to the chili. Simmer away you will immediately taste the smokiness and now you can adjust seasonings to your liking. Simmer for 1 hour or until all of the Vegetables are tender and the consistency is somewhat thick and meaty, add stock if needed. Ladle out the chili in equal portions in bowls. Top with Fresh Cilantro for the brightness. Enjoy

Scroll to Top