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.

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.

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.

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.

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.

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.

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.