Smoked Sirloin Chili - chili with smoked beef

Smoked Sirloin Chili

Course Main Course
Servings 8


  • 2 lbs ground sirloin
  • 1 tbsp canola oil
  • 1 large white onion, diced
  • 3 1/2 tbsp chili powder (preferably Penzey's)
  • 1 1/2 tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp dark cocoa powder (not sweet)
  • 1/4 tsp fresh ground black pepper
  • 1/2 cup brewed coffee
  • 2 15-oz cans Brooks Mild Chili Beans
  • 3 14.5-oz cans Muir Glen Fire-Roasted Crushed Tomatoes
  • kosher salt, to taste


  • Set your smoker for 165 degrees F. Load with wood chips. (I used a combination of apple and pecan.)
  • On a piece of foil, shape 2 lbs of ground sirloin into a large, round patty, about 1 inch thick. Place foil and meat on your smoker rack, and pierce foil in a few places around the perimeter to ensure that smoke can circulate around the meat.
  • Smoke patty for 1 hour at 165 degrees F.
  • Meanwhile, heat canola oil in a dutch oven or heavy pot on medium heat. Add onion. Sauté until it browns a bit, about 10 minutes.
  • Add chili powder, cumin, garlic powder, cocoa powder, and black pepper to onions. Cook about 2 minutes, until fragrant. Add brewed coffee and stir, scraping up any browned bits on the bottom of the pot. Allow liquid to reduce until the mixture forms a thick paste. Reduce heat to low until beef is finished smoking.
  • Crumble beef patty into onion mixture. Stir in beans, tomatoes, and 1/2 tsp salt.
  • Reduce heat to low and simmer, uncovered, for at least one hour. Season to taste.