Award-Winning 'Over-the-Top' Smoked Beef & Chorizo Chili
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 3 hr 20 min
The viral pitmaster technique that changes chili forever: a giant seasoned meatball of ground chuck and Mexican chorizo suspended on a grate directly above a Dutch oven of simmering peppers and tomatoes at 250°F (121°C).
Ingredients (17)
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Helpful tools for making Award-Winning 'Over-the-Top' Smoked Beef & Chorizo Chili:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Crumbling the smoked meat loaf into the chili pot at 155°F (68°C) rather than 165°F (74°C) prevents the ground beef from drying out on the rack while allowing it to finish pasteurizing past 165°F (74°C) inside the simmering tomato broth.
- ✓Pro Tip 2: Half an ounce of 85% dark chocolate rounds out the acidity of the fire-roasted tomatoes and deepens the mole-like richness of the ancho chili powder.
- ✓Pro Tip 3: Clinical Nutrition Note: Simmering lycopene-rich crushed tomatoes with healthy beef fats increases lycopene absorption by 400% compared to raw tomatoes.
🧊 Storage, Freezing & Safe Reheating
Chili tastes even better the next day! Store in airtight glass containers in the refrigerator for up to 5 days or freeze for up to 4 months. Reheat on the stovetop to 165°F (74°C).
Frequently Asked Questions
Won't the chili be too greasy if all the fat from 80/20 beef and chorizo drips into the pot?
Surprisingly, no! About 30% of the fat stays bound to the meat bark or evaporates on the rack, and the remaining smoky drippings emulsify into the bean and tomato starch. If you prefer leaner chili, use 85/15 ground beef.
Will soot ruin my enameled Le Creuset Dutch oven on the Traeger?
Wood smoke will stain white or light-colored porcelain enamel over a 3-hour cook. Use a raw seasoned cast-iron Dutch oven, or rub a thin layer of liquid dish soap on the outside of an enameled pot before smoking so soot washes right off.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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