Barbecue Chili Recipe

Of all the culinary traditions that bring our family together, chili night holds a special place in our hearts. It’s the ultimate comfort food, a beacon of warmth on a chilly evening, and the undisputed champion of game day feasts. For years, I stuck to a classic chili recipe, one that was hearty and satisfying in its own right. But one day, a spark of inspiration hit me: what if I combined the soulful, slow-simmered depth of chili with the smoky, sweet, and tangy personality of our favorite barbecue? The result of that experiment is the recipe I’m sharing with you today, a dish that has since become a legend in our household. This Barbecue Chili isn’t just a meal; it’s an experience. It’s a rich, robust, and complex pot of goodness that strikes the perfect balance between savory, smoky, sweet, and spicy. The first time I served it, the silence around the dinner table was broken only by the sound of spoons scraping bowls clean. My husband, a self-proclaimed chili connoisseur, declared it the “best chili he’s ever had,” and my kids, who can be notoriously picky, asked for seconds and then thirds. It’s the kind of recipe that creates memories, the one your friends will beg you for after they’ve had a taste. It’s a symphony of flavors that will make your kitchen smell absolutely divine and will have everyone eagerly anticipating dinner.

The Ultimate Barbecue Chili Recipe

This recipe is designed for a large Dutch oven or stockpot. It yields a generous amount, perfect for a crowd or for stocking the freezer with delicious future meals. The key is layering flavors, from browning the meat properly to blooming the spices and allowing it all to simmer into a cohesive, mouthwatering masterpiece.

Ingredients

• For the Meat and Base:
  • 2 tablespoons olive oil or bacon grease
  • 2 lbs ground beef (80/20 lean-to-fat ratio is ideal for flavor)
  • 1 lb smoked sausage (like andouille or kielbasa), sliced into ¼-inch rounds
  • 2 large yellow onions, diced
  • 2 bell peppers (any color combination, e.g., one red, one green), diced
  • 2-3 jalapeños, finely minced (seeds removed for less heat, leave some in for a spicier kick)
  • 6-8 cloves garlic, minced
• For the Spices and Seasonings:
  • 1/4 cup chili powder (use a high-quality, fresh powder)
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dark brown sugar, packed
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
• For the Liquid and Body:
  • 1 ½ cups of your favorite smoky barbecue sauce (avoid overly sweet, hickory or mesquite smoke flavors work best)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can dark red kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon liquid smoke (optional, but recommended for an extra smoky flavor)
• For Serving (Optional Toppings):
  • Shredded sharp cheddar or Monterey Jack cheese
  • Sour cream or Greek yogurt
  • Chopped fresh cilantro
  • Sliced green onions or chives
  • Crushed corn chips or Fritos
  • Diced avocado
  • Pickled red onions

Step-by-Step Instructions

Follow these instructions carefully to build layers of flavor that will make this chili unforgettable. Patience during the simmering stage is your greatest tool.

Step 1: Brown the Meats
Heat the olive oil or bacon grease in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s deeply browned and no pink remains. Don’t rush this step; the browned bits (fond) at the bottom of the pot are pure flavor. Once browned, use a slotted spoon to transfer the beef to a separate bowl, leaving the rendered fat in the pot.

Add the sliced smoked sausage to the same pot. Cook for 4-5 minutes, stirring occasionally, until the sausage is nicely browned and has released some of its smoky fat. Transfer the sausage to the bowl with the ground beef.

Step 2: Sauté the Aromatics
There should be a good amount of flavorful fat left in the pot. If it seems dry, add another tablespoon of olive oil. Reduce the heat to medium and add the diced onions, bell peppers, and jalapeños. Sauté for 8-10 minutes, stirring frequently, until the vegetables have softened and the onions are translucent. This slow sauté builds the foundational sweet and savory notes of the chili.

Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 3: Bloom the Spices
Add all the dry spices directly to the pot with the sautéed vegetables: chili powder, smoked paprika, cumin, brown sugar, oregano, black pepper, salt, and cayenne (if using). Stir constantly for about 60 seconds. This process, known as “blooming,” toasts the spices in the hot fat, unlocking their essential oils and deepening their flavor profile significantly. Your kitchen should start to smell amazing at this point.

Step 4: Deglaze and Combine
Pour in about 1/2 cup of the beef broth to deglaze the pot. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom. These little specks are packed with concentrated flavor and are essential to the chili’s depth.

Return the cooked ground beef and sausage to the pot. Add the remaining beef broth, barbecue sauce, crushed tomatoes, tomato sauce, Worcestershire sauce, and optional liquid smoke. Stir everything together until well combined.

Step 5: Simmer to Perfection
Bring the chili to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer for at least 1.5 hours. For truly spectacular results, let it simmer for 2-3 hours. The longer it simmers, the more tender the meat will become and the more the flavors will meld and mature. Stir it every 20-30 minutes to prevent anything from sticking to the bottom.

Step 6: Add the Beans
After the initial long simmer, stir in the drained and rinsed kidney beans, black beans, and pinto beans. Continue to simmer for another 30 minutes, uncovered, to allow the beans to heat through and for the chili to thicken slightly to your desired consistency.

Step 7: Taste and Adjust
This is the final and most crucial step. Taste the chili. Does it need more salt? A little more smokiness from another dash of liquid smoke? A touch more sweetness from a spoonful of brown sugar or BBQ sauce? A bit more heat from a pinch of cayenne? Adjust the seasonings to your personal preference. A small splash of apple cider vinegar or lime juice can also work wonders to brighten up all the deep, rich flavors right before serving.

A Look at the Nutrition

Please note that these nutritional values are an estimate and can vary based on the specific ingredients used (e.g., the fat content of the beef, the sugar content of the BBQ sauce).

• Servings: This recipe makes approximately 10-12 generous servings.
• Calories per Serving: Approximately 540 calories per serving (not including toppings).

Timing Your Culinary Masterpiece

Properly planning your time ensures a stress-free cooking experience.

• Preparation Time: 25 minutes (for dicing vegetables, measuring spices, and opening cans).
• Cook Time: 2 to 3.5 hours (depending on your chosen simmer time).
• Total Time: Approximately 2.5 to 4 hours.

While this isn’t a 30-minute meal, the vast majority of the time is hands-off simmering. The incredible flavor payoff is more than worth the wait.

How to Serve Your Barbecue Chili for Maximum Wow-Factor

Serving this chili is half the fun. Setting up a “toppings bar” is a fantastic way to let everyone customize their own bowl. Here are some ideas, from classic to creative.

The Classic Toppings Bar

These are the tried-and-true additions that perfectly complement the chili.

• Cheese: A generous handful of freshly shredded sharp cheddar cheese that gets gooey and melty on the hot chili is non-negotiable for many. Monterey Jack or a Mexican blend also works well.
• Creaminess: A dollop of full-fat sour cream or tangy Greek yogurt cuts through the richness and cools any spiciness.
• Freshness: Finely sliced green onions (scallions) or chopped fresh cilantro adds a burst of fresh, herbaceous flavor that brightens the entire dish.
• Crunch: Crushed Fritos or any sturdy corn chip provides a fantastic textural contrast.
• Heat: For the spice lovers, a few slices of fresh or pickled jalapeño on top adds an extra kick.

Beyond the Basics: Elevate Your Bowl

Take your chili experience to the next level with these delicious ideas.

• Perfectly Paired Cornbread: A warm slice of sweet, buttery cornbread on the side is the ultimate partner for this BBQ Chili. Use it to sop up every last drop from the bowl.
• Creamy Avocado: Diced avocado adds a cool, creamy texture and healthy fats that balance the savory meat.
• Tangy Pickled Onions: Quick-pickled red onions provide a sharp, acidic bite that cuts through the richness of the chili beautifully.
• A Drizzle of BBQ: A final, small drizzle of the same barbecue sauce used in the recipe can reinforce that signature smoky-sweet flavor.

Creative Ways to Use Leftover Chili

This chili is so good, you’ll want to find new ways to eat it.

• Ultimate BBQ Chili Dogs: Ladle warm chili over grilled hot dogs nestled in toasted buns. Top with cheese and diced onions.
• Loaded Chili Baked Potatoes: Split open a fluffy baked potato and load it up with a mountain of barbecue chili, sour cream, and cheese.
• BBQ Chili Mac and Cheese: Combine leftover chili with your favorite creamy macaroni and cheese for the most decadent comfort food fusion imaginable.
• Game Day Chili Nachos: Spread tortilla chips on a baking sheet, top with chili and shredded cheese, and bake until the cheese is melted and bubbly. Finish with all your favorite nacho toppings.

Pro-Tips for the Best Barbecue Chili Every Time

Over the years, I’ve learned a few tricks that take this chili from great to truly exceptional.

1. The Meat Matters Immensely
Don’t be afraid to create a blend. While 80/20 ground beef is excellent, try using half ground beef and half ground pork or chorizo for added complexity. The real game-changer? If you have leftover smoked brisket or pulled pork, chop it up and add it to the chili during the last 30 minutes of simmering. It will lend an authentic, deep smoke flavor that is simply unparalleled.

2. Embrace the Low and Slow Simmer
I cannot stress this enough: time is a key ingredient. The initial 1.5-hour simmer is the minimum. If you have the time, letting it go for 3 hours on a lazy Sunday afternoon will reward you with incredibly tender meat and a flavor profile that is deep, dark, and perfectly melded. The chili is also famously better the next day, as the flavors continue to marry in the fridge overnight.

3. Build Your Flavor Base Like a Pro
The steps before the simmer are where you build the chili’s soul. Brown the meat properly until you have a dark crust (this is the Maillard reaction, and it equals flavor). Sauté the vegetables until they are genuinely soft and sweet. Most importantly, always bloom your dry spices in the hot fat before adding liquids. This awakens their dormant flavors and infuses the entire pot with their essence, preventing the “raw” spice taste you can sometimes get in quick chilis.

4. Choose Your BBQ Sauce Wisely
The barbecue sauce is a star player, not a background note. The type you choose will dramatically influence the final taste. For this recipe, a Kansas City-style sauce (which is typically thick, sweet, and smoky) or a Texas-style sauce (which is often more savory, tangy, and less sweet) works best. Avoid overly sweet, honey-based sauces, as they can overwhelm the other savory elements. Always use a brand you genuinely enjoy the flavor of on its own.

5. Don’t Be Afraid to Adjust and Brighten at the End
A recipe is a roadmap, not a rigid set of laws. Your ingredients (the sweetness of your onions, the saltiness of your broth, the intensity of your chili powder) will vary. Always taste your chili at the end of the cooking process. Is it flat? It might need more salt. Is it a bit one-note? A splash of acidity from apple cider vinegar, a squeeze of fresh lime juice, or even a dash of hot sauce can “wake up” all the other flavors and add a final, bright dimension that makes the chili pop.

Frequently Asked Questions About Barbecue Chili

Here are answers to some of the most common questions about making this recipe.

1. Can I make this Barbecue Chili in a slow cooker or Crock-Pot?
Absolutely! The slow cooker is perfect for this recipe. To adapt it, you must still perform the first few steps on the stovetop. Brown the meat and sausage and sauté the aromatics and spices in a skillet as directed. This develops crucial flavor that you’ll miss if you just dump everything in. After that, transfer the meat and vegetable mixture to the slow cooker. Add all the remaining ingredients (except the beans), stir, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in the beans during the last 30 minutes of cooking.

2. How can I make the chili spicier or milder?
This recipe is easily customizable to your heat preference.

• For a Spicier Chili: Leave the seeds and membranes in your jalapeños. You can also add a whole, dried ancho or guajillo chili at the beginning of the simmer (remove it before serving). For a more direct kick, add a finely chopped chipotle pepper in adobo sauce along with the liquids, or simply increase the amount of cayenne pepper.
• For a Milder Chili: Omit the jalapeños and cayenne pepper entirely. Ensure you are using a mild chili powder, as some blends can be quite hot. You can also add a dollop of sour cream when serving to temper any residual heat.

3. What is the best way to store and reheat leftover chili?
This chili stores and reheats beautifully. Allow the chili to cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 5 days. For longer storage, freeze it. Ladle cooled chili into freezer-safe bags or containers, leaving a little room for expansion. It will last for up to 3-4 months in the freezer. To reheat, thaw it overnight in the fridge if frozen, then gently warm it in a pot over medium-low heat on the stovetop, stirring occasionally. You can also reheat individual portions in the microwave.

4. Can I make this recipe vegetarian?
Yes, you can make a delicious vegetarian version. Omit the ground beef and sausage. To replace the meaty texture and flavor, you can use a combination of plant-based ground “meat” (brown it just like the beef) and extra beans. Also, consider adding diced mushrooms and a chopped sweet potato along with the onions and peppers for more body and earthiness. Ensure your barbecue sauce and Worcestershire sauce are vegetarian/vegan (some Worcestershire contains anchovies; use a vegan version or soy sauce instead) and use vegetable broth instead of beef broth.

5. My chili seems too thin (or too thick). How can I fix it?
The consistency of chili is a matter of personal preference.

• If your chili is too thin: The easiest solution is to simply let it simmer longer, uncovered. This allows excess liquid to evaporate and the chili to naturally reduce and thicken. You can also create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the simmering chili. Alternatively, you can mash some of the beans against the side of the pot with a spoon to release their starches.
• If your chili is too thick: Simply stir in a bit more beef broth, a splash of water, or even a bit of beer (a dark stout or porter works well) until it reaches your desired consistency.

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