A stellar bowl of chili is hard to beat, and when you add the deep, smoky flavor from cooking over a live wood fire, it elevates the dish into something truly memorable. This Smoked Over The Top No-Bean Chili keeps the bold, smoky character of the classic smoked chili but omits the beans and increases the meat for a rich, deeply savory bowl that bean-averse eaters will love.
Smoked Over The Top No Bean Chili
If you enjoy the texture and heartiness of a meat-forward chili, this no-bean version is for you. The recipe uses everyday pantry staples and a simple smoking method to build layers of flavor. It’s excellent for weekend cooking on a smoker or pellet grill and makes great leftovers—perfect for topping hot dogs, loading onto baked potatoes, or reheating for an easy weeknight dinner.
Fire up your smoker, gather a few basic ingredients, and follow a straightforward process that combines stovetop sautéing with gentle smoking to infuse the sauce and meat with wood-fired flavor.
Recipe Shopping List
Most of these items are likely in your pantry already. Quantities and exact measurements are listed in the recipe card below.
- Ground beef (preferably a mix with some fat for flavor)
- Kosher salt and black pepper
- Chili powder, ground cumin, onion powder, granulated garlic
- Onion and fresh garlic
- Oil for sautéing
- 28-ounce can whole peeled tomatoes
- 10-ounce can Rotel or diced tomatoes with green chiles
- Water (to thin the sauce as needed)
How To Make This Recipe
Here’s an overview of the process so you know what to expect. Full details and exact amounts are included in the recipe card below.
- Preheat your smoker or pellet grill to a low temperature to begin smoking the chili and meat.
- Prepare the meat by combining ground beef with seasonings, forming it into a loaf (a large “meatball” loaf works well), and placing it on a rack that fits over your Dutch oven.
- Sauté the aromatics on the stovetop: soften the diced onion in oil, then add tomatoes, Rotel, water and seasoning to create the sauce.
- Smoke the assembled Dutch oven with the meat rack on top—this schedules smoke time into both the sauce and the meat.
- Finish at higher heat until the meat reaches the proper internal temperature, then break it into bite-sized pieces and simmer in the sauce to meld flavors.
- Serve with your favorite chili toppings: shredded cheese, sour cream, diced onions, crackers, cornbread, or anything you prefer.
Recipe FAQ
This chili is forgiving and adaptable. If you like heat, add cayenne or your favorite hot sauce. Some cooks add a touch of cocoa or dark chocolate for depth—use sparingly if you try that. You can also swap half the ground beef for ground pork or turkey, or add smoked sausage for extra texture.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop over low heat, or microwave in short intervals until warmed through. Add a splash of water if the chili has thickened too much.
Yes. This chili freezes well. Cool completely, portion into freezer-safe containers, and freeze for easy meals later. Thaw in the refrigerator overnight before reheating.
More Recipes With a Kick
- Traeger Brisket Chili — great for using leftover brisket and adding smoky beef flavor.
- Smoked White Chicken Chili — a lighter, spicy white-chicken alternative.
- Easy Steak Chili — a quick way to repurpose leftover steak.
- Smoked Green Chile Chicken Enchiladas — a verde-style favorite that travels well to potlucks or visits.
- Traeger Beef Birria Tacos — shredded, spice-forward beef served with a rich consommé for dipping.
Smoked Over The Top No-Bean Chili Recipe
We take the “Over The Top” chili and remove the beans, adding more beef so the chili is rich, hearty, and packed with smoky flavor.
Ingredients
Meatball
- 4 pounds ground beef
- 1 ½ teaspoons kosher salt
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 ½ teaspoons granulated garlic
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
Sauce
- 1 large onion, diced
- 1 tablespoon oil
- 1 (28-ounce) can whole peeled tomatoes
- 1 (10-ounce) can original Rotel
- 10 ounces water
- 3 tablespoons chili powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- 1 ½ teaspoons onion powder
- 1 tablespoon chopped garlic
Instructions
- Preheat your pellet grill or smoker to 250°F (or 225°F if preferred for a longer smoke).
- While the grill preheats, combine the ground beef with the meatball seasonings. Form the mixture into a large loaf that will fit on a wire rack set over your Dutch oven.
- On the stovetop in a Dutch oven, heat the oil over medium-high heat and sauté the diced onion until softened and lightly browned. Add the tomatoes, Rotel, water, and the remaining sauce seasonings; stir to combine.
- Place the wire rack with the meatball on top of the Dutch oven, then set the whole assembly into the smoker.
- Smoke the chili for about 60 minutes at 225–250°F, stirring the sauce occasionally so it doesn’t stick or scorch.
- Increase the smoker temperature to 350°F and continue cooking until the internal temperature of the meatball reaches 150°F. Transfer the meatball into the sauce and break it up with a potato masher or spoon into bite-sized pieces.
- Simmer the chili, stirring frequently, for another 30 minutes so the meat absorbs the sauce and flavors meld.
- Remove from the smoker and serve hot with your preferred toppings.
Nutrition Information
Yield: 8
Serving Size: 1
Amount Per Serving:
- Calories: 678
- Total Fat: 42g
- Saturated Fat: 15g
- Trans Fat: 2g
- Unsaturated Fat: 21g
- Cholesterol: 202mg
- Sodium: 724mg
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 4g
- Protein: 63g
Nutrition data provided here is an estimate.
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