Over the Top Chili

Rating0.0
ShareTweetSave
Yields1 Serving
 2 lbs Lean Ground Beef(I used 1 lb 96/4 and 1 lb 80/20 ground chuck to add bit more flavor to the chili)
 4 tbsp Montreal Seasoning
 1 tbsp Olive Oil
 1 Med Sweet Onion, diced
 1 Jalapeno, diced
 2 Cloves Garlic, minced
 4 10oz cans Rotel Fire Roasted Diced Tomatoes w/ Green Chilies
 32 oz Beef Broth
 1 3.7oz can Chipotle Peppers in Adobo Sauce, diced
 2 tbsp Cumin
 4 tbsp Chili Powder
 1 tsp Cayenne Pepper
 1 15oz can Pinto Beans
 1 15oz can Kidney Beans
 Kosher Salt & Black Pepper to taste(I used about 1 tsp of each)
Optional Add-Ons for Serving
 Frito's Corn Chips
 Sour Cream
 Shredded Cheese
1

Set your smoker such as a Kamodo Joe or Big Green Egg to 275°F/135°C.

2

You can heat your dutch oven in the smoker to preheat, or start the chili on the stove with med-high heat as I did after mixing the meat in the next step, allowing the smoker is heating up.

3

Thoroughly mix the 1/2 (2tbs) of the Montreal seasoning with the meat, form it into a ball and set aside.

4

In the Dutch oven, add the olive oil and cook the onion, Jalapeno and garlic until translucent, about 5 minutes.

5

Once the onion mixture is ready, add the tomatoes, chipotle pepper and adobo sauce, cumin, the remaining Montreal seasoning, cayenne pepper, and chili powder and mix together.

6

Add the cans of pinto and kidney beans, including the liquid to the mixture and stir well.

7

Set the dutch oven onto the grill of your smoker (if you've not done the previous steps on the stove as I did) and place a grill rack on top, adding the meat to it above the chili so the drippings fall into the chili.

8

Cook about 2 hours or until the meat has an internal temperature of 150°

9

Remove the grill rack & meat from the smoker and break it up into small pieces, the add the meat to the chili and mix well. Cook for an additional 30 minutes.

10

Add salt & pepper to taste, then serve.

11

Top with Fritos, sour cream and shredded cheese if you like. Corn bread also goes great with it.
Enjoy!

CategoryCuisineCooking Method

Ingredients

 2 lbs Lean Ground Beef(I used 1 lb 96/4 and 1 lb 80/20 ground chuck to add bit more flavor to the chili)
 4 tbsp Montreal Seasoning
 1 tbsp Olive Oil
 1 Med Sweet Onion, diced
 1 Jalapeno, diced
 2 Cloves Garlic, minced
 4 10oz cans Rotel Fire Roasted Diced Tomatoes w/ Green Chilies
 32 oz Beef Broth
 1 3.7oz can Chipotle Peppers in Adobo Sauce, diced
 2 tbsp Cumin
 4 tbsp Chili Powder
 1 tsp Cayenne Pepper
 1 15oz can Pinto Beans
 1 15oz can Kidney Beans
 Kosher Salt & Black Pepper to taste(I used about 1 tsp of each)
Optional Add-Ons for Serving
 Frito's Corn Chips
 Sour Cream
 Shredded Cheese

Directions

1

Set your smoker such as a Kamodo Joe or Big Green Egg to 275°F/135°C.

2

You can heat your dutch oven in the smoker to preheat, or start the chili on the stove with med-high heat as I did after mixing the meat in the next step, allowing the smoker is heating up.

3

Thoroughly mix the 1/2 (2tbs) of the Montreal seasoning with the meat, form it into a ball and set aside.

4

In the Dutch oven, add the olive oil and cook the onion, Jalapeno and garlic until translucent, about 5 minutes.

5

Once the onion mixture is ready, add the tomatoes, chipotle pepper and adobo sauce, cumin, the remaining Montreal seasoning, cayenne pepper, and chili powder and mix together.

6

Add the cans of pinto and kidney beans, including the liquid to the mixture and stir well.

7

Set the dutch oven onto the grill of your smoker (if you've not done the previous steps on the stove as I did) and place a grill rack on top, adding the meat to it above the chili so the drippings fall into the chili.

8

Cook about 2 hours or until the meat has an internal temperature of 150°

9

Remove the grill rack & meat from the smoker and break it up into small pieces, the add the meat to the chili and mix well. Cook for an additional 30 minutes.

10

Add salt & pepper to taste, then serve.

11

Top with Fritos, sour cream and shredded cheese if you like. Corn bread also goes great with it.
Enjoy!

Notes

Over the Top Chili

Leave a Reply

Recipes, tips and techniques delivered to your mailbox

Recipes, tips and techniques delivered to your mailbox

Subscribe today to get my weekly newsletter filled with recipes, tips and cooking techniques! You don't want to miss out!

You have Successfully Subscribed!