Over-the-Top Smoked Chili

Over-the-Top Smoked Chili

It’s rich, hearty, and a perfect fall dish. This is a mild chili with just a touch of heat to warm you up on those cooler days.

Servings: 8 | Prep Time: 20 min | Cook Time: 3hr 15 min | Total Time: 3hr 35min

Ingredients

Meat

• 1 lb 90/10 ground beef

• 1 lb chorizo

Vegetables

• 1 green bell pepper, large dice

• 1 red bell pepper, large dice

• 1 large yellow onion (or 2 medium), large dice

• 4–5 green onions (scallions), separated into white and green parts, thinly sliced

• 5 cloves garlic, minced or pressed

• 1 bag frozen corn

Canned Goods

• 15 oz can diced tomatoes

• 15 oz can pinto beans, drained

• 15 oz can dark kidney beans, drained

• 15 oz can tomato sauce

• 4 oz can diced green chilis

• 2 tbsp tomato paste

• 2 tsp Better Than Bouillon (beef) or 2 cups beef broth

Spices

• Salt, to taste

• 1 tsp black pepper

• 3 tbsp chili powder (or grind ~3 dried ancho chilis)

• 2 tsp cumin

• 1 tsp cayenne pepper

• 2 tsp granulated garlic

• 2 tsp granulated onion

• 2 tbsp BBQ rub (Meat Church “The Gospel” recommended)

Extras

• 1 tbsp masa harina

• Optional: 1–2 chipotles in adobo (adjust for spice preference)

Garnish

• Shredded cheddar cheese

• Sour cream

• Reserved green onion tops

Equipment

• 7 qt Dutch oven

• Wire rack (fits over Dutch oven)

• Mixing bowl

• Smoker (set to 275°F / 135°C)

Instructions

1. Preheat the Smoker

Set your smoker to 275°F (135°C) and let it come up to temp while you prep the chili.

2. Prepare the Meatball

In a large mixing bowl, combine ground beef and chorizo. Add ~2 tbsp BBQ rub and a pinch of salt. Mix thoroughly and form into a large meatball. Coat the outside with more BBQ rub. This will season it inside and out during smoking.

3. Prep the Broth

If using Better Than Bouillon, mix 2 tsp with 2 cups hot water to make beef broth.

4. Sauté the Veggies

Preheat your Dutch oven over medium heat on the stovetop. Add onions (yellow + white scallion parts) and bell peppers with a pinch of salt. Cook 8–10 minutes until translucent and just starting to brown.

Push veggies to one side, then add garlic, chili powder, cumin, cayenne, and tomato paste. Cook 45 seconds–1 minute until fragrant, stirring constantly. Avoid burning the garlic or paste.

Deglaze the pot with your beef broth, scraping up the browned bits.

5. Build the Chili Base

Add the diced tomatoes, tomato sauce, beans, green chilis, and remaining seasonings. Stir well, then remove from heat. (Add the chilis in adobo here if wanting additional spice)

6. Smoke It “Over the Top”

Place the wire rack over the Dutch oven and set the meatball on top. Transfer the setup to your smoker.

Smoke at 275°F (135°C) for ~3 hours, or until the meatball reaches an internal temp of 165°F (73°C).

Stir the chili every hour or so to prevent sticking and distribute smoke flavor evenly. If the liquid volume gets too low, feel free to add more beef broth or water.

7. Finish the Chili

Once the meatball is done, remove it and stir 1 tbsp masa harina into the chili to thicken it.

Break the smoked meatball into chunks and stir back into the pot. Cook another 30 minutes uncovered in the smoker to let everything meld.

Stir in the frozen corn just before removing from the heat. It will cook perfectly from residual heat.

8. Serve

Let the chili cool slightly, then top with green onion tops, shredded cheddar, and sour cream. Serve with bread or crackers on the side.

Why It Works

• Beef + Pork Combo: Chorizo adds fat, spice, and depth.

• Drippings = Flavor: The rendered fat from the meatball enriches the chili below.

• Masa: Slightly thickens the chili for a velvety texture.

• Corn: Adds pops of sweetness and contrast.

• Smoke: Ties everything together with rich, layered flavor.

Shortcuts

• Use a chili seasoning packet instead of individual spices.

OverTheTop_Smoked_Chili_Recipe.pdf

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