Smoked Chili Recipe

What Bransa Sourcing did…

What You Need:

  • 4lb Stew Meat (This should be available at your grocery store already in cubes)
  • 1lb Breakfast Sausage (your choice…mild or spicy)
  • 1 Sweet Onion (chopped)
  • 24oz Diced Tomatoes
  • 1 Red Bell Pepper (chopped)
  • 1 Poblano Pepper (chopped)
  • 3 cloves garlic
  • 1 quart Beef Broth
  • 1/4 cup Worcestershire
  • 1 15oz can sweet corn
  • 1 4oz can diced green chili ((your choice…mild or spicy)

Chili Seasoning:

  • 1/3 cup Sugar
  • 2 tablespoon of an All Purpose Rub…(I used Fiesta Brand Extra Fancy Brisket Rub)…
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon Onion Powder
  • 1/2 tablespoon paprika
  • 1 teaspoon Ground Ancho Chili Pepper
  • 1 teaspoon Oregano


  1. Generally sprinkle rub of your choice…(I used Fiesta Brand Extra Fancy Brisket Rub)…all over the stewing beef cubes.
  2. Preheat Grill to 225° (Smoke flavor of your choice…We use OAK because that’s what we do in TEXAS)
  3. Put cubes on a mesh grill sheet and smoke for 1.5 hours.
  4. Bump smoker temperature to 250°
  5. Chop Onion, Bell Pepper, and Poblano Pepper.
  6. In a 5 quart iron pot add chopped vegetables, diced tomatoes, smoked stew meat, uncooked sausage, garlic, and chili seasoning…stir.
  7. Add beef broth,  Worcestershire sauce, sweet corn and diced chilies…stir.
  8. Place iron pot on smoker and cook uncovered for 2 1/2 hours stirring occasionally.
  9. Add can of corn…stir…continue cooking for 1 hour.

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