Amy’s Smoked Chili with Canning Instructions

There’s something magical about a bowl of chili—spicy, savory, and satisfying. But what if you could take your chili game to the next level by smoking it over a wood-fired grill? And what if you could preserve that smoky goodness by canning it for future enjoyment? This post will guide you through how to smoke chili and explain why canning is a fantastic way to savor your creation all year. And don’t worry, ladies—grilling and smoking aren’t just for the guys. Everyone can enjoy the thrill of outdoor cooking and the satisfaction of preparing homemade meals.

The Magic of Smoking Chili

Smoking chili is all about infusing rich, complex flavors into the dish you simply can’t get from a stovetop. Smoking brings a deep, aromatic quality to the chili that enhances every ingredient—from the meat to the beans, especially the tomatoes. The process involves cooking the chili over a low, indirect heat for a few hours, while wood smoke gently permeates the pot, adding an irresistible smoky flavor.

Amy’s Smoked Chili

Here’s how to smoke your chili:

Ingredients (basic version)

• 2 pounds ground beef (or a mix of beef and pork for extra flavor)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can of diced tomatoes
• 1 can of kidney beans or black beans, drained
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika (this adds extra smokiness)
• 1 teaspoon cumin
• Salt and pepper to taste

Optional add-ins:

• 1–2 jalapeños, chopped (for a little heat)
• 1 bell pepper, chopped
• 1/2 cup corn kernels
• 1/4 cup dark chocolate (for richness and depth)
• 1 shot of bourbon or beer (adds extra depth)

Step-by-Step Guide to Amy’s Smoked Chili

1. Prepare Your Grill or Smoker
   If you’re using a smoker, set it up to maintain a temperature of 225–250°F (107–121°C). Use wood chips or chunks that pair well with chili, like hickory, mesquite, or applewood. If you’re using a gas grill, set it up for indirect heat, and place a smoking box with wood chips over the heat source.
2. Sear the Meat
   Start by browning your ground beef (or other meat) in a cast-iron skillet or a heavy-bottomed pot. This adds a bit of texture and flavor to your chili. Once the meat is browned, remove it from the heat and set it aside.
3. Sauté Vegetables
   In the same skillet or pot, sauté your chopped onions, garlic, and any other vegetables you like (peppers, corn, etc.) until they’re soft and aromatic. This step helps bring out the natural sweetness of the veggies.
4. Assemble the Chili
   Add the browned meat back into the pot with your sautéed vegetables. Stir in the tomatoes, beans, broth, and spices. Mix it all together until evenly combined.
5. Smoke the Chili
   Transfer the chili to a heatproof container that you can cover, such as a Dutch oven or a large heavy pot. Place the pot on the grill or in the smoker. Close the lid and let it cook for about 2–3 hours, stirring occasionally. The low and slow cooking time allows the flavors to meld, while the smoke from the wood chips infuses the chili with its distinctive taste.
6. Check for Flavor
   About halfway through the smoking process, taste your chili and adjust the seasoning as needed. You might want to add a little more chili powder, smoked paprika, or even a pinch of brown sugar to balance the acidity of the tomatoes.
7. Let it Rest
   Once the chili has reached the desired smoky flavor, remove it from the grill or smoker. Let it rest for 10–15 minutes before serving. This helps the flavors to marry even further.

Why Canning Chili is a Great Idea

After you’ve smoked that delicious chili, it’s time to think about preservation. Canning your chili is a smart way to keep this tasty meal on hand for months to come, especially when fresh produce isn’t in season, or when you’re craving comfort food on a chilly evening.

To can smoked chili: I typically can the next day but you may can immediately also.

Heat chili through over medium-low heat. Prepare and sterilize your canning jars and lids. Ladle hot chili into jars to 1″ headspace. Add lids and rings to fingertight. Pressure can (according to manufacturer instructions) at 10 lb pressure for 75 minutes (pints) or 90 minutes (quarts).

1. Convenience

Canning chili allows you to store large batches that can be easily reheated when you don’t feel like cooking from scratch. On busy days, you can pull out a jar of your homemade chili and enjoy it within minutes, saving both time and effort.

2. Long-Term Storage

Properly canned chili can last up to a year or more when stored in a cool, dark place. It’s a great way to preserve the flavors of the season and enjoy the fruits of your labor throughout the year.

3. Control Over Ingredients

Canning your own chili lets you control what goes in it. Unlike store-bought canned chili, which can be filled with preservatives, sodium, and artificial flavors, homemade canned chili is made with wholesome, fresh ingredients. It’s also a fantastic way to support local farmers and eat seasonally.

4. Perfect for Gifting

Homemade canned chili makes an excellent gift for friends and family. Put it in a decorative jar with a homemade label, and you’ve got a thoughtful and unique present that everyone will appreciate.

Amy’s Smoked Chili with Canning Instructions

Amy’s Smoked Chili with Canning Instructions

Print Recipe

Prep Time:1 hour hr

Cook Time:2 hours hrs

Ingredients

• 2 pounds ground beef or a mix of beef and pork for extra flavor
• 1 large onion chopped
• 2 cloves garlic minced
• 1 can of diced tomatoes
• 1 can of kidney beans or black beans drained
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika this adds extra smokiness
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional add-ins:
• 1 –2 jalapeños chopped (for a little heat)
• 1 bell pepper chopped
• 1/2 cup corn kernels
• 1/4 cup dark chocolate for richness and depth
• 1 shot of bourbon or beer adds extra depth

Instructions

Prepare Your Grill or Smoker

• If you’re using a smoker, set it up to maintain a temperature of 225–250°F (107–121°C). Use wood chips or chunks that pair well with chili, like hickory, mesquite, or applewood. If you’re using a gas grill, set it up for indirect heat, and place a smoking box with wood chips over the heat source.

Sear the Meat

• Start by browning your ground beef (or other meat) in a cast-iron skillet or a heavy-bottomed pot. This adds a bit of texture and flavor to your chili. Once the meat is browned, remove it from the heat and set it aside.

Sauté Vegetables

• In the same skillet or pot, sauté your chopped onions, garlic, and any other vegetables you like (peppers, corn, etc.) until they’re soft and aromatic. This step helps bring out the natural sweetness of the veggies.

Assemble the Chili

• Add the browned meat back into the pot with your sautéed vegetables. Stir in the tomatoes, beans, broth, and spices. Mix it all together until evenly combined.

Smoke the Chili

• Transfer the chili to a heatproof container that you can cover, such as a Dutch oven or a large heavy pot. Place the pot on the grill or in the smoker. Close the lid and let it cook for about 2–3 hours, stirring occasionally. The low and slow cooking time allows the flavors to meld, while the smoke from the wood chips infuses the chili with its distinctive taste.

Check for Flavor

• About halfway through the smoking process, taste your chili and adjust the seasoning as needed. You might want to add a little more chili powder, smoked paprika, or even a pinch of brown sugar to balance the acidity of the tomatoes.

Let it Rest

• Once the chili has reached the desired smoky flavor, remove it from the grill or smoker. Let it rest for 10–15 minutes before serving. This helps the flavors to marry even further.

To Can Smoked Chili

• I typically can the next day but you may can it immediately also.

  Heat chili through over medium-low heat. Prepare and sterilize your canning jars and lids. Ladle hot chili into jars to 1" headspace. Add lids and rings to fingertight. Pressure can (according to manufacturer instructions) at 10 lb pressure for 75 minutes (pints) or 90 minutes (quarts).

Servings: 8 pints

The Empowerment of Grilling and Smoking: Women Can Grill and Smoke Too!

There’s a misconception that grilling and smoking are “guy activities,” but that couldn’t be further from the truth. Women are just as capable and talented at outdoor cooking as men. Whether you’re smoking chili, grilling vegetables, or preparing a slow-cooked brisket, grilling and smoking are about skill, creativity, and enjoying time spent in the great outdoors.

The art of grilling and smoking allows anyone to experiment with flavors and techniques. Plus, there’s something deeply satisfying about preparing a meal over an open flame or in a smoker, and watching it slowly transform into a delicious feast. Whether you’re a beginner or an experienced cook, don’t hesitate to take on the challenge of mastering the smoker—there are plenty of resources, from tutorials to YouTube channels, that can help you build your confidence in outdoor cooking.

Final Thoughts: Smoke, Can, and Enjoy

Smoking chili is a fun and rewarding experience that will take your cooking to new heights. The depth of flavor you achieve from hours of slow smoking is worth every minute of the process. And once you’ve made your delicious smoked chili, canning it ensures that you can enjoy that smoky goodness well into the future.

So fire up the smoker, get your ingredients together, and remember that grilling and smoking are for everyone—women included! With a little patience and practice, you’ll master the art of smoking chili and be able to share that smoky, flavorful goodness with your loved ones for months to come.

Don’t forget to check out more canning recipes here.

Amy’s Smoked Chili

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