Race Day Smokin’ Chili

An original recipe by Ray Lampe, Dr. BBQ.


  • 6 slices bacon
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 large green pepper seeded and chopped
  • 4 cloves garlic crushed
  • 1 -28 ounce can diced tomatoes
  • 2 chipotles in adobo sauce, chopped
  • 2 cups low salt beef broth
  • 2 cups water
  • 1 -12 ounce can beef consommé
  • 1/3 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon brown sugar
  • 1 tsp black pepper
  • 4 cups grilled or smoked beef, cut into medium dice
  • 1 -15 ounce can of dark kidney beans, drained
  • 1 -15 ounce can pinto beans, drained


Preheat a Dutch oven in the EGG at 350°F/177°C over direct heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Add the oil if needed. Add the onion and green pepper and cook until soft. Add the garlic and cook a few more minutes. Add the tomatoes, chipotles, broth, water, consommé, chili powder, cumin, brown sugar and pepper. Mix well and bring to a simmer. Add the beef and return to a simmer. Cook for one hour adjusting the Egg to maintain a simmer Add the beans and more water only if needed. Chop the bacon and add it back to the pot. Cook another 30 minutes. Check for salt and add if needed.

Makes about 10 servings

This recipe was featured on RACEDAYonFOX presented by the Big Green Egg with Rob D’Amico and special guest Dr. BBQ Sunday’s 6-8AM ET on over 250 FOX Affiliates, XM Radio Channel 169, American Forces Network and streamed live on FoxSportsRadio.com and iHeartRadio.com

16 thoughts on “Race Day Smokin’ Chili”

  1. Just did this recipe, followed exactly and it turned out great. I’m not a huge spice guy, so probably will back off the chili powder a little bit. Used chuck roast, 250 for 2 hours, then wrapped for another hour, all on indirect heat. Turned out nice, but I think I could have cooked it for less time. Overall great!

  2. I have done this a few times and made simple mods like different meat. I have also lowered the heat and smoked for 3-4 hours with hickory. It is the party rave!! No more out of the box chili for me.

  3. Made this many of times. my family loves it. About 3 years ago I entered into a chili cook off and took 1st place over 12 others.
    Going to try again this weekend!

  4. I have made this about 10 times over the last couple years. It is the only Chili I make. It is spicy, but you can reduce the heat by limiting the chipotles. I use whatever steak is on special, grill it up then dice it. I am waiting for a batch right now and can’t wait.

  5. This chili is the BOMB!!! Not sure why others thought it was too spicy… we made a few modifications to spice it up a bit more. Added jalapeno peppers and spicy italian sausage. Also used ground moose meat instead of the beef.

    1. I smoke a brisket flat; put about 1/2 of the brisket in the fridge overnight (uncut); slice and cube it the next day (slices and cubes better cold in my opinion); vacuum seal and freeze until I am ready to make the chili; also, I crutch the brisket (wrap tight in heavy duty aluminum foil) once it hits about 165 degrees and put it in a foil pan to collect all the juice; I put the juice in the fridge overnight and scrape the fat off the top the next day; then I freeze the juice in a ziploc container; I replace the beef broth from the recipe with the juice I collect from the brisket.

    2. I wondered the same. I grilled London broil and cubed it, and it worked out really well. Not sure if the idea is too smoke brisket the day before or something .

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