beef Archives - Birdseed Kitchen

Smoked Sirloin Chili

Smoked Sirloin Chili - chili with smoked beef

If you’re into thick, hearty, meaty chili, this one’s for you.

The quality of your chili powder is important, so make sure it is fresh and contains a good blend of chilis. I prefer Penzey’s chili powder, which is fairly mild. You could use a hotter chili powder if you prefer. Or, you can try making your own.

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


  1. Set your smoker for 165 degrees F. Load with wood chips. (I used a combination of apple and pecan.)

  2. 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.

  3. Smoke patty for 1 hour at 165 degrees F.

  4. 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.

  5. 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.

  6. Crumble beef patty into onion mixture. Stir in beans, tomatoes, and 1/2 tsp salt.

  7. Reduce heat to low and simmer, uncovered, for at least one hour. Season to taste.