This chili recipe is infused with campfire smokiness, by smoking the ground beef, onions and peppers.


1.5 lb beef, ground (I used chuck)

1 large yellow onion, diced

1 green bell pepper, diced

5 cloves garlic, minced

1 (14oz) can diced tomatoes

2 Tbsp tomato paste

2 cups vegetable stock

½ cup Stout (or other dark, strong beer; I used Guinness)

2 Tbsp cayenne

2 Tbsp cumin

1 tsp celery seed

1 Tbsp oregano

1 tsp salt

1 tsp black pepper

1 can black beans

1 can kidney beans

15g chopped dark chocolate or dark chocolate chips

Cilantro and green onion

Bradley Flavor Bisquettes – Oak


  1. Preheat smoker with oak bisquettes to 250°F.
  2. Place the beef on an aluminum tray.
  3. Place the onions and bell peppers on a perforated aluminum tray.
  4. Place both trays in your preheated smoker and smoke for 1 ½ hours.
  5. Preheat oven to 350°F.
  6. Place beef, drippings and vegetables in casserole dish or Dutch oven.
  7. Add garlic, diced tomatoes, tomato paste, stock, stout and spices, then stir.
  8. Cook in oven uncovered for 1-1 ½ hours.
  9. Stir in beans and chocolate. Cook for another 20-30 minutes.
  10. Garnish with cilantro and green onions, then serve.