Over The Top Chili

Step 1

Mix the ground beef with the Worcestershire sauce and Montreal Steak Seasoning. You can also use 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder instead.

Step 2

Form the meat mixture into a giant meatball, then flatten it down a wee bit but leave it quite thick.

Step 3

In a large skillet or Dutch oven, heat the oil over medium-high heat and sautee the onions, garlic, and bell pepper for 4-5 minutes or until the onions are translucent.

Step 4

Add the spices to the sauteed veg and cook for an additional minute or until fragrant.

Step 5

Add the crushed tomatoes, diced tomatoes, diced chilis, drained and rinsed canned beans, tomato paste, and beef broth to the veggies. Bring this up to a simmer. Season with the salt.

Step 6

Fire up your Traeger or pellet smoker to 225-F.

Step 7

Put the chili on the bottom rack of your smoker, and position the giant beef flattened meatball on the rack above the chili, placing it directly ABOVE the chili pot so that all the beef drippings go into the chili.

Step 8

Cook it at 225-F for about an hour, then turn the heat up to 325-F and cook for an additional 40-60 minutes or until the beef comes to an internal temperature of 165-F. Use your probe or digital meat thermometer to check the temperature.

Step 9

Stir the chili every 30-40 minutes, and if it starts to get too thick, add up to 1 cup of beef broth a bit at a time so it doesn't get too runny. Heat the broth first so you don't drop the temperature of the chili.

Step 10

Set the giant beef patty to the side to cook for 10 minutes or until you can easily handle it.

Step 11

Using your hands or meat shredders, chop up the ground beef and add it to the the pot of chili.

Step 12

Mix it all together, adjust the seasoning, and dig in!