🔥🍲 RICK’S SMOKED CHILI

Slow smoke, big flavor, and guaranteed leftovers worth fighting over.

This smoked chili is pure deer camp comfort food — rich, smoky, meaty, and built to feed a crowd. With ground beef, spicy breakfast sausage, and bacon all pulling their weight, this one earns its spot in the Bluegrass Woods & Water recipe book. Everything goes straight into the Dutch oven, gets browned together, then rides low and slow on the smoker until it’s thick, smoky, and flat-out dangerous.

Ingredients

  • 1 lb ground beef

  • 1 lb spicy breakfast sausage

  • 1 lb bacon, chopped

  • 2 large onions, diced

  • 1 (28 oz) can diced tomatoes

  • 2 cans Rotel

  • 2 cans chili beans in sauce

  • 3 packets Chili-O seasoning

  • 2 cups water

Directions

  1. Place a large Dutch oven over heat and brown all three meats at the same time — ground beef, spicy breakfast sausage, and chopped bacon.

  2. Add diced onions and cook until softened and everything is fully browned.

  3. Drain excess grease if needed.

  4. Add diced tomatoes, Rotel, chili beans, 2 cups of water, and all three packets of Chili-O directly into the Dutch oven. Stir well.

  5. Place the Dutch oven uncovered in the smoker at 250°F.

  6. Smoke for 3–4 hours, stirring about once every hour, until the chili thickens and develops a deep smoky flavor.

  7. Remove from smoker and let rest 15–20 minutes before serving.

Campfire Tip

Set out toppings and let everyone build their own bowl — shredded cheese, chopped raw onions, and pickled jalapeños are absolute musts. This chili is even better the next day, so don’t be afraid to make extra.