Chili Beef Recipe On the Smoker with Guacamole

What really works well in this chili beef recipe is smoking the onions, garlic and chili peppers in their skins individually, in advance.

This gives us an amazing smoky flavour base before we even begin to make the smoked chili beef recipe.

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Chili Beef Served in a Bowl With Sliced Potatoes, Sour Cream, Guacamole and Coriander

Ingredients For Chili Beef

Ground Beef / Mince with High Fat Content (15-20%)

4 Tins of Chopped Tomatoes

2 Tins of Red Kidney Beans 

3 Tablespoonfuls of Tomato Puree

1 Litre of Beef Stock

1/2 Head of Garlic

3 Bay Leaves

1 Sprig of Rosemary Leaves Picked & Chopped

2 Medium Red Onions

2 Teaspoons of Ground Cumin

1 Teaspoon of Good Quality Instant Coffee (or Espresso) Powder

1 Chipotle Chili

2 Teaspoons of Smoked Paprika

1 Teaspoon of Chili Powder (or according to taste)

2 Squares of Dark Chocolate (or substitute honey)

2 Teaspoons of Fine Sea Salt

2 Teaspoons Freshly Ground Black Pepper

2 Carrots Peeled and Finely Chopped

Small glass of red wine

For the Guacamole

2 Ripe Avocados Stones & Skins Removed 

1 Clove of Fresh Garlic Peeled & Finely Chopped

2 Plum Tomatoes Finely Chopped

Juice of 1/2 Lime

1 Red Onion Peeled & Finely Chopped

Handful of Coriander / Cilantro Finely Chopped

Optional – A Dollop of Sour Cream 

To Serve

Natural Yoghurt or Sour Cream

Coriander / Cilantro


Slices of Lime

Chili Beef Recipe Step 1 – Smoke the Onions, Garlic and Chili

Put your onions, garlic (still in their skins) and chili into your smoker or BBQ. Make sure they are away from direct heat as we don’t want to totally burn them.

Keep your smoker at around 110°C or 225°F and leave them in there for an hour or two at least.

They will take on a lovely char and go gooey and smokey. 

We like to smoke them with hickory wood to pack a little punch in the smoke department.

Take them out when you are ready to start making your chili beef, and squeeze the garlic and onions out of their skins. 

You can chop them up finely.

It should be very easy to finely chop your smoked chipotle chili and deseed. If you like extra heat leave the seeds in. 

Chili Beef Recipe Step 2 Fry Off Your Smoked Veg & Ground Beef

Put a heat-proof good-sized pot on a medium heat and add a little oil. 

Fry off your onions with your beef mince for around 10minutes, and then add the garlic and chipotle chili for a minute or two.

Chili Beef Recipe Step 3 Add Your Remaining Ingredients to the Pot

Now you can add your remaining chili ingredients to the pot one at a time, and stir well.

Your beef won’t be fully cooked at this point – it’s going to finish cooking on the smoker.

Chili Beef Recipe Step 4 Put Your Chili Pot in the Smoker & Make Guacamole

Put your flame-proof pot of chili into your smoker and close the smoker lid. Keep it slow and steady at 110°C or 225°F.

You need to stir your chili every so often and check that it isn’t drying out. Add more beef stock or boiled water from a kettle if it needs it.

You may need to refuel after an hour or so, just keep an eye on your smoker temperature. 

At this temperature it will take around two hours to cook your beef chili. 

Obviously you don’t want a lid on the pot so that your beef chili will take on all the lovely flavours. 

10minutes before your Chili is ready make your guacamole.

With a sharp knife cut through your avocado until you hit the stone. Now turn round 360° with the knife inside the avocado. 

You now be able to pull the avocado into two halves.

This will make it easier to remove the whole stone.

Scoop out the flesh of your avocados with a spoon and add to a bowl.

Finely chop your garlic, onion, plum tomatoes and coriander / cilantro, and add them to the bowl with the avocados.

Mash them all together with a fork until you have the right consistency for guacamole. The sour cream is optional but it does add a little luxury and smoothness. 

Squeeze over your fresh lime juice and then serve later with the chili beef as a side.

Chili Beef Recipe Step 5 Serve

Remove your chili beef from the smoker. Leave the chili beef in the pot so everyone can serve themselves, that way it will stay nice and warm too.

Serve your chili in bowls with chopped coriander / cilantro, a dollop of natural yoghurt or soured cream and plain boiled rice.

Squeeze a little fresh lime juice over the top for a little tangy hit of citrus. 

Alternatively you can serve as tacos or burritos!

You can even keep some over to spoon over BBQ beef smoked nachos.

If you are lucky your guests won’t eat all of it, and you might have leftovers for meals another day.  

If you enjoyed this article, you may also enjoy our article on ‘Chili Vegetarian Version Smoked on the Grills.’

Or our article on ‘How to Make BBQ Sauce.’

Another great article to read on Chili Beef Smoked can be found here:

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