Smoked Chili (Over The Top)

Step 1

On the stovetop, heat the olive oil over medium-high heat in a cast iron Dutch oven. Add the onion, bell pepper, and garlic, and sauté 5 minutes or until onion is translucent. Remove from the heat.

Step 2

Add the remaining ingredients for the chili base. Set aside.

Step 3

In a large mixing bowl, combine the ground beef, Worcestershire sauce, salt, pepper, and Montreal steak seasoning until just combined taking care not to over work the meat.

Step 4

Form the meat into a loaf without packing too hard. Set aside.

Step 5

Prepare the Big Green Egg to smoke with hickory wood at a steady 275°F-300°F with a plate setter inserted for indirect cooking, legs up.

Step 6

Place a grill grate on the plate setter. Place the Dutch oven with the chili base, uncovered, on the grill rack.

Step 7

Place another grill rack on the Dutch oven (alternatively, use the BGE extender kit for a second rack over the Dutch oven), and place the ground beef "loaf" on that.

Step 8

Cook 2 hours or until internal temperature of the beef is 150°F.

Step 9

Break up the meat into small crumbles and add to the chili. Cook an additional 2 hours. Do not add more wood for smoke.

Step 10

Remove chili from the heat and stir in the chocolate. Serve as desired.

Step 11

Prepare the electric smoker to smoke with hickory wood at a steady 275°F-300°F.

Step 12

Place the Dutch oven with the chili base, uncovered, on a grill rack.

Step 13

Place the ground beef "loaf" on a grill grate over the Dutch oven.

Step 14

Cook 2 hours or until internal temperature of the beef is 150°F.

Step 15

Break up the meat into small crumbles and add to the chili. Cook an additional 2 hours. Do not add more wood for smoke.

Step 16

Remove chili from the heat and stir in the chocolate. Serve as desired.