Smoked Tomato and White Bean Chili



  • 1 1/2 pounds ground chuck
  • Water-soaked wood chips, as needed
  • 4 large vine-ripe tomatoes, quartered and seeded
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon finely chopped garlic
  • 4 (16 oz) cans cannellini beans, drained and rinsed
  • 1 cup beef stock
  • Tomato paste (6 oz)
  • 1 cup heavy cream
  • 1 teaspoon crushed dried rosemary
  • 1 tablespoon kosher salt
  • 1/4 teaspoon ground sage
  • 1/4 cup thinly sliced fresh basil
  • Directions

    Place wood chips in a metal pan with a cover and place on hot grill. (Wood chips should just cover the bottom of the pan). After 15 minutes, wood chips should be smoking. Put wire grate in pan; place tomatoes on top and replace cover. Smoke 15 to 20 minutes; set aside. In a medium saucepan or Dutch oven, heat olive oil and add shallots and garlic; cook 1 to 2 minutes. Add ground chuck and cook until no pink remains; drain. Return beef to saucepan; add beans and beef stock. In a food processor, puree smoked tomatoes and tomato paste with cream. Add to beef and bean mixture with rosemary, salt and sage. Simmer chili for 30 minutes. Turn off heat and add fresh basil.
    Recipe provided by the Certified Angus Beef® brand.


    Up-to-date agriculture news in your inbox!

Previous articleWhite Chicken Chili
Next articleChili with Beef, Beans and Potatoes