Loaded Beef Cheek Chili Potato

Level: Easy

Prep Time: 15 minutes

Smoke Time: 2 hours and 30 minutes

Cook Time: 3 hours

Total Time: 5 hours and 45 minutes

Method: Smoker

Chili is always good, but smoked beef cheek chili? Next level. Slow-smoked for deep, rich flavor, these tender beef cheeks melt right into a bold, hearty chili that’s perfect for cozy nights or feeding a hungry crowd. With MEATER guiding the way, you’ll nail the perfect fall-apart texture—no guesswork, just greatness. Get ready to serve up a bowl of smoky, spicy, and ridiculously delicious comfort!

Ingredients

4 lbs beef cheek

Traeger’s Garlic & Chili Pepper Rub

4 large russet potatoes  

1 onion (diced)

1 stick of celery

2 tsp garlic powder

2 tsp oregano

2 tsp cumin

¼ tsp cayenne pepper

1 Tbsp chili powder

15.5 oz. can kidney beans 

14 oz. can diced tomatoes

6 oz. tomato paste 

2 cups beef stock

Salt and pepper to taste

1 block cheddar cheese (finely grated) 

2 Tbsp salted butter 

1 cup sour cream 

1 bunch of scallions (chopped) 

Equipment

MEATER Pro

Smoker

Sharp Knife (we recommend MEATER Blade)

Dutch Oven

Fork

Instructions

1. Fire up the flavor and preheat your Traeger or smoker to 275°F (135°C). 

2. Next, trim the fat off the beef cheeks and season the trimmed cheeks moderately with Traeger’s Garlic & Chili Pepper Rub. 

3. Time to probe the meat. Insert your MEATER into the center of one of the cheeks. Set the internal temperature for 203°F (95°C) “Fall Apart”. Then set a custom alarm for the internal temperature rising above 170°F (76°C).

4. Place the meat directly on the grill grates, close the lid and let the smoker do its magic until the internal temperature reaches at least 170°F (76°C) and the cheeks are beautifully browned.

5. In a Dutch oven, sauté onion, celery, tomato paste, diced tomatoes, spices, and beans until everything is softened and coated in smoky goodness. Add your smoked beef cheeks, pour in beef stock, and let the flavors marry.

6. Set the Dutch oven on the grates, close the lid, and let it ride until the beef cheeks reach 203°F (95°C)—tender, juicy, and ready to shred.

7. Wash potatoes and use a fork to poke tiny holes all around. Drizzle them well with olive oil, add a sprinkle of salt, wrap them in foil, and place them on the Traeger or smoker until very tender. 

8. Slice open your potatoes, mash in some butter, pile on that beef cheek chili, and top it all off with sour cream, cheddar, and scallions. Serve it up and watch everyone fall in love at first bite.