Searching for an epic smoking recipe that’ll blow minds? Our Thor’s Hammer chili combines two viral sensations – the legendary Frenched beef shank and smoked ‘over the top’ chili – into one unforgettable dish.
Table of Contents
In this recipe:
We’ve taken the impressive Thor’s Hammer beef shank (so named for its handle-like appearance) and elevated it further by smoking it over a Dutch oven of chili. As the shank slowly smokes to tender perfection, it bastes the chili below with its flavorful drippings, creating layers of smoky, beefy goodness.
Get ready for a show-stopping dish that’s part theatrical presentation, part comfort food masterpiece. Whether you’re an experienced smoker looking for your next Instagram challenge or want to create the ultimate game day smoked chili recipe, this recipe delivers both amazing flavor and a serious wow factor.
Ingredients for smoked beef shank chili
- Beef Shank: A 4.5 lbs Volcano-cut, perfect for smoking.
- SPG Blend: Salt, pepper and garlic blend for seasoning the shank.
- Aromatic Spices: Chili powder, cumin, cayenne pepper, and more enhance the chili.
- Tomato Paste & Diced Tomatoes: Build the chili’s base.
- Chipotle Chilies: Add a smoky heat.
- Beer: An IPA to deglaze and enrich the chili.
- Beef Stock: For moisture and flavor during smoking.
- Salt and Pepper: to taste
Substitutions & Additions
- Pork Shank: An alternative if beef shank is unavailable.
- Ground Beef: If you just want smoked over-the-top chili and don’t have a beef shank, consider using ground chuck, ground pork, or even hot Italian sausage. They all work. Form the meat into a large ball and nestle it over the chili pot on a wire rack in place of the beef shank. This method will cook much faster, and you only need to cook the ground meat until it reaches 165 degrees F before folding it into the chili.
- Ale: Instead of IPA for a less hoppy flavor.
- Beans: The fued between beans or no beans in chili will continue for generations. But since we like both, feel free to add a can of drained red kidney beans to the pot if desired. We don’t pick sides.
- Red and green bell peppers: If desired, saute a large chopped red pepper while cooking the onion.
How to Make Smoked Beef Shank Over the Top Chili
- Prep the Shank: Pat the beef shank dry, and season all sides generously with the SPG blend. Make sure to check the notes on our recipe card for getting the maximum smoke flavor on a gas, charcoal, or Traeger pellet grills.
- Heat the Smoker: Preheat your smoker to 250 degrees F. Prepare your grill for indirect smoking.
- Prepare the Chili Base: In a large Dutch oven on the stove, heat oil over medium heat. Sauté onions until softened. Add chili powder, cumin, garlic powder, paprika, and tomato paste, cooking until fragrant. Stir in chipotle peppers, adobo sauce, beer, beef stock, and diced tomatoes.
- Smoke the Shank and Chili Base: Place the Dutch oven with the chili base in the smoker. Set the beef shank directly on the grill grate above the chili to allow drippings to flavor the base. Smoke for about 4 hours, checking occasionally to stir the chili and add stock if it gets too thick.
- Finish Smoking the Shank: Remove the beef shank from above the chili and place it in a separate tray with additional beef stock under it, continuing to smoke until the internal temperature of the meat reaches 200 to 205 degrees F, about 2 more hours. This is when the meat becomes fork tender and the probe of your meat thermometer slides in without any resistance.
- Rest and Shred the Beef: Allow the shank to rest before shredding. Discard any tough bits or excess fat. Stir the shredded beef back into the chili, incorporating all the flavorful juices.
- Final Simmer: Return the chili to the smoker or stovetop. Let it simmer for an additional 30 minutes to blend the flavors.
Recipe Tips
- Monitor the Chili: It’s crucial to keep an eye on the chili while it smokes under the shank. Stir and add liquid as needed to prevent it from drying out or burning.
- Shredding the Shank: Let the meat rest for at least 10 minutes to make it easier to handle and to ensure it retains its juices.
How to Serve Smoked Beef Shank Chili
Serve this hearty chili with a side of cornbread or over rice to soak up the rich sauce. Make a toppings bar with sour cream, shredded cheddar cheese, chopped scallions, red or white onion, fresh cilantro and jalapenos. It’s perfect for a cold day or when you need a filling, comforting meal.
How to Store and Reheat
Once cooled, store the chili in the refrigerator overnight to deepen the flavors. Reheat on the stove, adding a bit of stock if needed to adjust consistency.
To Reheat: Gently reheat the chili in a pot over medium heat, stirring occasionally. Add broth if it appears too thick, and heat until it’s warmed through.
This smoked beef shank chili isn’t just a meal; it’s a show-stopping centerpiece that’s perfect for impressing guests or treating yourself to a special weekend project. The flavors develop better overnight, making it an excellent option for prepping ahead and enjoying later.
More Chili recipes
Recipes With Pork
Colorado Green Chili
Beef Recipes
Dutch Oven Chili in Oven
Campfire Recipes
Dutch Oven White Chicken Chili
Dinner Recipes
Ground Turkey Chili with Butternut Squash
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Smoked Beef Shank Over the Top Chili
Combine two viral cooking trends into one epic dish with our smoked Thor's Hammer beef shank over-the-top chili. This impressive recipe smokes a Frenched beef shank (nicknamed Thor's Hammer for its striking appearance) directly over a Dutch oven of chili, creating two spectacular dishes at once. As the shank smokes, its drippings fall into the chili below, resulting in layers of deep, smoky flavor.
Recommended Equipment
- pellet smoker or grill
Ingredients
- 4.5 lbs bone-in Beef shank Volcnano or french trimmed cut to expose the bone, also called “Thor’s Hammer”
- 3 tbsp SPG blend salt, pepper, garlic blend – We used Fire Wrangler’s Cattle Call
- 1 tsp neutral oil like avocado oil
- 1 Onion chopped
- ¼ cup Chili powder
- ¼ cup Cumin
- 1 tbsp Oregano
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp cayenne pepper or ancho chili powder
- 3 tbsp Tomato paste
- 2 chipotle chiles in adobo sauce plus 2 tbsp sauce
- 8 oz beer we used an IPA
- 2 – 3 cups Beef stock plus more as needed for smoking
- 28 oz can Diced tomatoes
- Salt and pepper to taste
- All your favorite chili toppings scallions, onions, cheese, tortilla chips, cilantro, etc
Instructions
- Remove the beef shank from the package and pat dry with a paper towel.
- Season with a heavy coating of the SPG blend on all sides.
- Preheat the smoker to 250 degrees F. See our notes below for gas, charcoal, and pellet grills.
- Preheat a large Dutch oven over medium heat and add the oil to coat.
- Add the onion and season with a pinch of salt.
- Saute the onion for 5 to 7 minutes until softened.
- Add the chili powder, cumin, garlic powder, paprika, and tomato paste.
- Stir to coat.
- Chop the chipotle peppers and add them to the pot along with the 2 tablespoons of the adobo sauce.
- Slowly pour in the beer, using a wooden spoon to scrape up any browned bits on the bottom of the pan.
- Add in the beer stock and diced tomatoes.
- Carefully transfer the Dutch oven to the preheated smoker.
- Using a wire rack or the grill grates, nestle the beef shank over top of the pot.
- Close the lid and smoke the beef shank and chili base for 4 hours, checking every hour to see if more liquid is needed in the chili.
- Carefully transfer the beef shank from atop the chili base. Set the chili base aside.
- Add a foil pan under the shank with another 2 cups of broth.
- Return the shank atop the pan using the same wire racks or grilling grate.
- Close the lid and smoke the shank, checking every 45 minutes to an hour for moisture in the drip pan until the beef shank is cooked to fork tender, around 200 – 205 degrees F. The probe of an instant-read thermometer should slide in and out without any resistance, like butter.
- Once the shank has cooked through, carefully transfer it to a large bowl and let it rest 10 minutes to cool.
- Using two forks, shred the meat from the beef shank, removing any fat or cartilage and discarding it.
- Stir the meat back into the chili, making sure to get any of the marrow from within the thick bone as well.
- Return the chili to the smoker and let it simmer for 30 minutes until heated through before serving.
Notes
- Prep ahead: This chili is best made a day ahead, allowing the flavors to deepen overnight. It can be reheated on the stove over medium-low heat. Add more stock, if needed to keep the chili moist but not soupy.
- Monitor the Chili: It’s crucial to keep an eye on the chili while it smokes under the shank. Stir and add liquid as needed to prevent it from drying out or burning.
- Shredding the Shank: Let the meat rest for at least 10 minutes to make it easier to handle and to ensure it retains its juices.
- Grill grates vs Wire rack: Depending on the size of your grill, you may be able to nestle the chili pot under the grill grates (Weber Kettle or ceramic grill) and place the grill grates on top for the meat to smoke. For a gas grill, smaller grills, or a pellet grill, the pot can sit on the grill grates, and you can use a wire rack placed over the rim of the pot to nestle the meat on top to smoke.
- Prep the beef shank and chili base as directed.
- Preheat the grill and add a smoker box filled with wood chips. When smoking on a gas grill, you will need to replace the wood chips every 45 minutes.
- Reduce the heat on one half of the grill to create a hot and cool side of the grill, close the lid, and allow the grill to preheat to around 250 degrees F.
- Place the Dutch oven on the cooler side of the grill and place a wire rack on top of the pot. Set the beef shank on top of the wire rack, close the lid, and smoke the beef and chili as directed.
- We recommend Western Wood Hickory Wood Chips.
- Prep the beef shank and chili base as directed.
- Prep your charcoal grill for a 2-zone fire by pouring lit coals to one side of the grill.
- Do not return the grill grate yet (depending on the side of the grill)
- Add a hickory wood chunk to the hot coals.
- Cover the grill with the lid and adjust the air vents to allow the grill to preheat to a stable 250 – 275 degrees F.
- When the grill has preheated and the smoke is clean, light, and whispy blue, add the Dutch oven and place the grill grates on top. Place the beef shank on top of the grill grate over the pot. If the Dutch oven won’t fit in the grill with the grill grates back on, place the Dutch oven on the grill grates and use a wire rack on top to hold the meat.
- Rotate the Dutch oven every 45 minutes to avoid hot spots.
- Cook the beef shank and chili as directed, making sure to keep an eye on the grill temperature and add fuel as needed.
- We recommend Cowboy Brands hardwood briquets for even consistent heat and hickory wood chunks.
- Prep the beef shank and chili base as directed.
- Preheat your pellet grill to 250 degrees F.
- When the grill has preheated, place the Dutch oven on the grill grates.
- Nestle a wire rack over the top of the pot and place the beef shank on top of the wire rack.
- Close the lid and smoke as directed, making sure to check the chili for moisture, and cook the beef until it easily shreds, 200 – 205°F with an instant-read thermometer.
- We recommend Jack Daniel’s Charcoal Pellets or B&B Championship blend pellets for your pellet smoker.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 15g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 48mg | Sodium: 434mg | Potassium: 1040mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2190IU | Vitamin C: 10mg | Calcium: 154mg | Iron: 10mg
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This is a great idea! so good!