Smoked Chili (Includes Over the Top Chili Instructions)

Step 1

Load the smoker with the pellet of your choice and pre-heat to 250°F.

Step 2

Gas Grill- turn half the burners (on the same side of the grill) to medium-low while the other burners are off. Play around with the burner settings to get it as close to 250°F as possible. Use a smoker box to add chips/chunks of wood for smoking.Charcoal- Pre-heat the coals until just ashed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Play around with the vent opening to get it as close to 250°F as possible. Create smoke by placing wood chunks directly on the pre-heated coals, right before cooking.

Step 3

Add the ground meat to a large bowl and add 1 tbsp of chili powder, garlic powder and paprika. Use your hands to work the spices through the meat, being careful not to over-mix. Form a large, tight meat patty and set aside.

Step 4

Form a large, tight meat patty with the sausage. Transfer both meat patties to the pre-heated grill and let cook for about 60 minutes.

Step 5

Add the dutch oven to the grill, next to the meat, and add the olive oil, onions and peppers. Stir and let smoke until the internal temperature of either of the meat patties, hits 140-150°F.

Step 6

Transfer both meat patties to the dutch oven and use a spatula to break the meat into crumbles. Let smoke for another 30 minutes.

Step 7

Add the rest of the spices, tomato paste, diced tomatoes, beef broth and bouillon cube to the dutch oven and stir to combine.*If you want beans in your chili, add a can or two now.

Step 8

Close the lid and let smoke for up to 3 more hours, stirring every 30 minutes or so. The longer it cooks, the heavier the smoke flavor will be.

Step 9

Remove from the grill and season with extra salt, to taste. Serve in individual bowls and top with your favorite toppings.