Smoky Chili

My dad and I cooked chili since I was a kid, including beef and venison versions. This one uses tea to add a smooth and smoky flavor. It’s perfect for tailgating or a night at home watching the big game. But don’t forget to add your favorite toppings – we love adding sour cream and shredded cheese. ~ Alan

* As featured in Issue 1 of Adventures with Tea eMagazine!

Smoky Chili

We’re proud to say our Smoky Chili is now award-winning! It was named Best in Show at the Camp Yampire Virtual State Fair in September 2020. Some of the judge’s comments included “slightly sweet” and “brisket-y.”

Best in Show Chili

Smoky Chili

Course Main Course
Cuisine American
Keyword Fire Up the Grill, ground tea
Author Alan & Marlys Arnold - Adventures with Tea


  • 1 lb Ground beef
  • 2 tsp Garlic powder or 2 cloves minced
  • 2 tbsp Worcestershire sauce
  • 1 Onion medium, diced
  • 1 can Diced tomatoes 14-oz, or 2 fresh
  • 3 cups Tomato juice
  • 1 can Kidney beans 15-oz, drained
  • 3 tsp Fire Up the Grill loose tea ground fine


  1. Brown beef in a 3-quart saucepan with garlic and diced onion. Then add remaining ingredients (except for tea) and bring to a boil.

  2. Reduce heat and simmer uncovered for 40-60 minutes.

  3. While chili is simmering, measure loose tea into a spice grinder and grind into fine powder.

  4. Once chili is heated, turn off the burner and stir in ground tea. Let stand for 5-10 minutes before serving.

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