In today’s video we are talking smoked over the top chili! This smoked chili recipe is sure to be a hit and it is so easy, especially when done on a pellet grill but of course you can use any cooker you have! I hadn’t tried smoked over the top chili before making this video and I have to say this will not be the last time I make it! The delicious smokey goodness that comes from smoking the meat before incorporating it into the chili is absolutely amazing! I’ve also found that this smoked chili is even better the next day after letting all the smoked chili flavors merry together overnight! You absolutely have to try this smoked over the top chili recipe!
Now lets get into the prep and cook on this smoked chili:
Ingredients:
- 1 Pound Ground Beef
- 1 Pound Pork Sausage
- 1 Whole Yellow Onion (diced)
- 1 Whole Green Pepper (diced)
- 1 Whole Red Pepper (diced)
- 1 Can Beef Broth
- 1 Can Pinto Beans (optional)
- 1 Can Red Kidney Beans (optional)
- 1 Can Diced Tomatoes
- 1 Can Tomato Soup
- SuckleBusters Chili Seasoning (to taste)
- Tailgater’s BBQ Party Rub (to taste)
Instructions:
Prep:
1.In an oven-safe pot, add the chopped yellow onion, green pepper, red pepper, beef broth, pinto beans, kidney beans, diced tomatoes, and tomato soup. Be sure to mix thoroughly.
2. Add chili seasoning and mix thoroughly.
3. In a bowl, mix together pork and ground beef until evenly incorporated. Once mixed form into a large meatball.
4. Season the large meatball with an all-purpose rub of your choice.
5. Put the meatball on a wire cooling rack and put it on top of the oven-safe pot. You want the drippings from the meatball to drip into the chili.
Cooking:
1. Set the smoker to 250º F.
2. Once the smoker is to temp put the oven-safe pot and meatball on the smoker. Be sure the meatball is directly over the chili.
3. Smoke the chili and meatball for 1 hour at 250º F.
4. After one hour turn up the smoker temperature to 325º F and cook until the meatball has reached 150º F internally (about 1-1.5 hours).
5. Once the meatball reaches 150º F remove the meatball from the smoker and break up the meatball into small chunks to add back into the chili.
6. Add the broken-up ground meat into the chili pot and stir to incorporate the meat throughout the chili.
7. After the meat has been incorporated, smoke the chili for 30 minutes at 325º. Be sure to stir occasionally.
8. After 30 minutes, remove from the smoker and let cool for 10-15 minutes.
9. Serve with toppings of your choice and enjoy your over-the-top smoked chili!
PrintEasy Over The Top Smoked Chili
In today’s video we are talking smoked over the top chili! This smoked chili recipe is sure to be a hit and it is so easy, especially when done on a pellet grill but of course you can use any cooker you have! I hadn’t tried smoked over the top chili before making this video and I have to say this will not be the last time I make it! The delicious smokey goodness that comes from smoking the meat before incorporating it into the chili is absolutely amazing! I’ve also found that this smoked chili is even better the next day after letting all the smoked chili flavors merry together overnight! You absolutely have to try this smoked over the top chili recipe!
- Prep Time: 10 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hour and 15 Minutes
- Yield: 8 Servings 1x
- Category: Beef
- Method: Smoked
- Cuisine: BBQ
Ingredients
- 1 pound Ground Beef
- 1 pound Pork Sausage
- 1 Whole Yellow Onion (diced)
- 1 Whole Green Pepper (diced)
- 1 Whole Red Pepper (diced)
- 1 Can Beef Broth
- 1 Can Pinto Beans (optional)
- 1 Can Red Kidney Beans (optional)
- 1 Can Diced Tomatoes
- 1 Can Tomato Soup
- SuckleBusters Chili Seasoning (to taste)
- Tailgater’s BBQ Party Rub (to taste)
Instructions
- In an oven-safe pot, add the chopped yellow onion, green pepper, red pepper, beef broth, pinto beans, kidney beans, diced tomatoes, and tomato soup. Be sure to mix thoroughly.
- Add chili seasoning and mix thoroughly.
- In a bowl, mix together pork and ground beef until evenly incorporated. Once mixed form into a large meatball.
- Season the large meatball with an all-purpose rub of your choice.
- Put the meatball on a wire cooling rack and put it on top of the oven-safe pot. You want the drippings from the meatball to drip into the chili.
- Set the smoker to 250º F.
- Once the smoker is to temp put the oven-safe pot and meatball on the smoker. Be sure the meatball is directly over the chili.
- Smoke the chili and meatball for 1 hour at 250º F.
- After one hour turn up the smoker temperature to 325º F and cook until the meatball has reached 150º F internally (about 1-1.5 hours).
- Once the meatball reaches 150º F remove the meatball from the smoker and break up the meatball into small chunks to add back into the chili.
- Add the broken-up ground meat into the chili pot and stir to incorporate the meat throughout the chili.
- After the meat has been incorporated, smoke the chili for 30 minutes at 325º. Be sure to stir occasionally.
- After 30 minutes, remove from the smoker and let cool for 10-15 minutes.
- Serve with toppings of your choice and enjoy your over-the-top smoked chili!
