Description
The Over The Top Smoked Chili represents the ultimate evolution of backyard cooking, transforming a humble pot of beans and meat into a masterpiece of flavor. This unique method involves smoking a large meatloaf directly above the chili pot, allowing every drop of savory fat and smoky juice to season the base, creating a rich, velvety texture and a complex aroma that only real wood smoke can provide.
Ingredients
2.5 – 3 lbs Ground Beef (80/20 or 90/10) or Ground Brisket
32 oz Beef Bone Broth or Dark Stout Beer
3 cups Yellow Onions, Bell Peppers, and Jalapeños (Diced)
2 cans 15 oz Kidney Beans, Black Beans, or Pinto Beans
28 oz Fire-Roasted Diced Tomatoes
6 oz Tomato Paste
4–6 tbsp Chili Powder, Cumin, Smoked Paprika, Garlic Powder (To Taste)
2 tbsp Worcestershire Sauce
2 tbsp Brown Sugar
Instructions
- Preheat your smoker to 250°F
- In a large Dutch oven, combine diced onions, peppers, tomatoes, beans, broth, and half of your spices
- Mix remaining spices with the ground meat and form it into a meatloaf
- Place the Dutch oven in the smoker and the meatloaf on a rack above it
- Smoke for 2-3 hours until the meatloaf reaches an internal temperature of 150°F
- Crumble or chop the smoked meat and stir into the chili base
- Leave in the smoker for another hour to meld flavors and thicke
Notes
Use high-quality spices and ingredients for best flavor.
Allow the chili to rest for 20 minutes after cooking for better texture.
- Prep Time: 20 mins
- Cook Time: 6 hours
- Category: Dinner
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 34 g
- Cholesterol: 90 mg