smoked chili

Smoked Chili, also known as Over the Top (OTT), is the BEST chili you will taste in your life. Smoked ground beef mixed into a perfect blend of classic chili ingredients, all cooked in the Big Green Egg or electric smoker. Then a secret ingredient is the finishing touch that sends the depth of flavor over the moon.

Smoked Chili (Over The Top)

Tbsp extra virgin olive oil

onions

green bell peppers

garlic (minced)

Tbsp + 1 tsp chili powder

garlic powder

(28 oz) can crushed tomatoes

(28 oz) can petite diced tomatoes

(15.5 oz) can red kidney beans (drained and rinsed)

Worcestershire sauce

tsp kosher salt

½ tsp fresh cracked pepper

tsp Montreal steak seasoning

chocolate

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.

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

Prepare the chili base

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.

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

Prepare the ground beef &quot;loaf&quot;

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.

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

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 &quot;loaf&quot; on that.

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

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

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

Smoke the chili in a Big Green Egg

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

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

Place the ground beef &quot;loaf&quot; on a grill grate over the Dutch oven.

Smoke the chili in an electric smoker

This Smoked Chili gets a hit of smoky flavor from grill-roasted meat and veggies and the fried jalapeno rings hit you with enough spice to make you sweat.

Smoked Chili

⅓ pounds ground beef (80/20)

onion

red bell pepper

green bell pepper

olive oil

28 oz can diced tomatoes

beef broth

pinto beans

black beans

sour cream (as garnish)

cheddar cheese (as garnish)

sea salt

smoked paprika

chili powder

black pepper

cumin

Mexican oregano

onion powder

cayenne pepper

red pepper flakes

vegetable oil

jalapenos

flour

eggs (lightly beaten)

panko bread crumbs

salt (to taste)

Preheat your grill or smoker to 225 degrees with thin blue smoke from soaked wood chips or chunks.

While your grill preheats, prepare your meat and vegetables for smoking. Lay a large piece of aluminum foil on a baking sheet. Evenly spread the onions, peppers, and garlic across the foil and drizzle with the olive oil. Set an elevated cooling rack over the vegetables. Gently spread your ground beef into a large patty, about 1/2 inch thick, and set on the cooling rack.

In a small bowl. combine all of the spices. Sprinkle liberally over both the vegetables and ground beef. Set the baking pan on the grate of your smoker, close the lid and smoke at 225 for about an hour.

Heat a large pot over medium heat. Slowly transfer the vegetables and meat into the pot and stir with a wooden spoon or spatula, breaking up the meat into smaller pieces. Pour in the can of tomatoes, beef broth, and beans.

Reduce the heat to low and simmer for an additional hour. Watch the liquid level and stir often to prevent anything from burning to the bottom. If you like your chili to be thicker, you can add 2 Tablespoons of tomato paste. If you like it thinner, you can add more beef broth.

While the chili is simmering, you can prepare the fried jalapeno rings! Preheat your cooking oil to 375 degrees and set up your breading station.

Place the flour, eggs, and panko breadcrumbs each in their own bowl. Begin by gently tossing the jalapeno rings in the flour, coating lightly. Then move from the flour to the eggs and stir to coat. Finally, transfer the rings from the eggs to the breadcrumbs and ensure all are coated entirely. From there, fry the jalapeno rings in the hot oil for 2-3 minutes per side until golden brown. Remove to a paper towel to drain and season with salt.

Once the chili has simmered and the jalapeno rings are fried, it is time to eat! Serve the chili with sour cream and cheddar cheese as a garnish and top with the fried jalapeno rings.

the perfect smoked chili with salty bacon!

chili beans

lb ground chuck (cooked)

14 oz diced tomatoes

crispy bacon (crumbled)

jalapeños (minced)

celery (chopped)

onion (diced)

salt

water or beef broth

potatoes

Tbsp Liquid Smoke (if no smoker only)

sour cream

Shredded Cheese

cilantro

extra bacon

In a dutch oven brown bacon, set aside

Removed bacon and sauté celerey jalapeños, garlic and onion in a small amount of bacon grease.

When onions are  translucent add in sweet potatoes and bacon saute for a few more minutes.

Add cooked ground chuck, beans, tomatoes and broth. Bring to a boil and move to smoker.

If using stove-top and no smoker add liquid smoker, bring to a simmer for 20-30 mins. If using a crockpot, cook on low for up to 5-6 hours.

If smoking preheat to 225 and smoke for at least an 1 hour.

Smoked drip chili over apple wood, perfect for those cold fall and winter days.

WSM Smoked Drip Chili

beef

tsp. of Urban Accents Cowboy Chili Mix

parsley

basil

oregano

tsp. of FlatIron Sweet Heat pepper flakes

onion,

green bell pepper, diced

cayenne peppers, diced

jalapeno pepper, seeds removed

garlic

kidney

56 oz of crushed tomatoes

Mix all the ingredients into a bowl and...

Mix all the ingredients into a bowl and gradually mix it into the meat, place to the side

Dice and add all the ingredients for the...

Dice and add all the ingredients for the chili into a Dutch oven

Start smoker and get to a temperature of...

Start smoker and get to a temperature of 225°, using apple wood

Place Dutch oven smoker, place ground beef on...

Place Dutch oven smoker, place ground beef on a rack above the chili

Smoke for approximately 2.5 hours or until ground...

Smoke for approximately 2.5 hours or until ground beef reaches IT of 165°

Once completed, take ground beef and break apart...

Once completed, take ground beef and break apart into chili

Serve hot, topped with shredded cheese, sour cream...

Serve hot, topped with shredded cheese, sour cream and warm bread for dipping

First Place, Creamy, Cheesy, White Chili with Smoked Chicken

White Chicken Chili Recipe

butter

onion diced

poblano peppers chopped

jalapeño chopped

green chilies

chicken broth

Tablespoons Malcom’s Bonafide Chili Seasoning

cream cheese

Monterrey Jack Cheese shredded

Cream of Chicken Soup

Bush’s White Chili Beans

Heavy Cream

salt (optional)

black pepper (optional)

chicken

Sauté onion and peppers in butter over medium heat for 2-3 minutes. Add garlic and continue to sauté for 1-2 minutes.

Add broth, canned green chilies, and Malcom’s Bonafide Chili Seasoning. Bring to a simmer for 15-20 minutes.

Stir in cream of chicken soup, cream cheese, and jack cheese. Continue to simmer for stirring occasionally until cheese melts.

Once cheese has melted, add heavy cream and chili beans. Taste for seasoning and return to simmer. Add chicken and allow to heat through (10-15 minutes) before serving.

Garnish options: shredded cheddar, sour cream, avocado slices, cilantro, sliced jalapeño and hot sauce

Fabulous!  The poblanos were an excellent addition, brightening a soup that might have otherwise been a tad 'heavy', at least for summer, which is when I prepared it.

The only thing I would change?  Double the poblanos and a cup or so of sweet corn.

Thanks for a terrific recipe!!

This is one hell of a chili. We unfortunately didn’t have the chili seasoning but instead used grande gringo and holy smokes, I tell you what. It was absolutely delicious. Hands down best chili I’ve ever eaten. Definitely a stick to your ribs kinda meal!

This recipe is easily my favorite chicken chili. Have you published a beef chili recipe using this seasoning?

https://www.youtube.com/watch?v=HN7n-LYaPR0

Bonafide White Chicken Chili Recipe

Delicious smoked over the top chili is one for the &quot;keeper&quot; file! Smoked seasoned ground beef is crumbled and put into a rich chili base

Traeger Smoked Over the Top Chili Recipe

onion, diced

chilies

tomatoes

Rotel (whichever flavor is your favorite)

water

chili beans (optional)

chili seasoning mix

hatch chili powder

Generous amounts of Jalapeño Lime Pilsner rub (optional)

In a large Dutch oven on the stovetop,...

In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and chilies and cook until soft. 

Add in all the tomatoes, the water, and...

Add in all the tomatoes, the water, and the chili seasoning mix and stir to combine. Heat over medium heat until simmering. 

In a large bowl, mix together the meat...

In a large bowl, mix together the meat ingredients, holding off on the rub, form into a large ball, sprinkle all sides with the jalapeño lime Pilsner rub (if using) and place the whole things on a rack above the chili. 

Place onto your preheated pellet grill at 275...

Place onto your preheated pellet grill at 275 degrees. Cook for 45-60 minutes stirring the chili periodically. 

Turn the grill up to 325-350 and continue...

Turn the grill up to 325-350 and continue cooking until the meat is 145-150 degrees. 

Place the meat into the chili and break...

Place the meat into the chili and break it apart. 

Cook another 20 minutes, stirring well, and serve...

Cook another 20 minutes, stirring well, and serve hot.

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