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Over the Top Beef Chili

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A smoky, hearty chili made by smoking a meatloaf of ground beef and pork over a pot of chili, allowing the drippings to infuse deep flavor. This Texas-style chili is rich, thick, and perfect for fall or winter meals.

Ingredients

Scale
  • 2 pounds ground beef (80% lean)
  • 1 pound ground pork or hot Italian sausage
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 head garlic, chopped
  • 1 28 oz can Italian-style diced tomatoes
  • 2 28 oz cans crushed tomatoes
  • 1 7 oz can chipotles in adobo sauce, chopped
  • 1 28 oz can baked beans (optional, preferred Bush’s Maple Baked Beans)
  • 1 beer (preferred Miller Light)
  • 1 teaspoon cinnamon
  • 4 teaspoons chili seasoning (preferred Meat Church Texas Chili Seasoning)
  • Olive oil
  • Cumin
  • Chili powder
  • Cayenne pepper
  • Salt
  • Black pepper
  • Tomato paste
  • Tomato sauce
  • Chicken stock or broth

Instructions

  1. In a Dutch oven, heat olive oil and sauté diced onion and red bell pepper until tender.
  2. Add minced garlic, cumin, chili powder, cayenne, salt, pepper, tomato paste, tomato sauce, chicken stock, diced tomatoes with green chili, and mix well.
  3. Place the Dutch oven on a grill set to 300°F with indirect heat (or in an oven for less smoky flavor).
  4. Mix ground beef and ground pork (or Italian sausage) with cumin, chili powder, cayenne, and salt. Form into a large oval meatloaf or flat patty.
  5. Place a grill grate or wire rack over the Dutch oven and set the meatloaf on top to smoke, allowing drippings to fall into the chili below.
  6. Smoke the meatloaf until it reaches an internal temperature of about 145°F, approximately 2 hours.
  7. Remove the meatloaf, crumble or chop it, and add it into the chili in the Dutch oven.
  8. Stir to combine and smoke the chili with the meat added for an additional hour at 300-325°F.
  9. Adjust seasoning as needed and let the chili simmer until thick and flavors meld, about 30-40 minutes.
  10. Serve hot, optionally topped with chopped onions, shredded cheese, sour cream, or hot sauce.

Notes

Smoking the meatloaf over the chili pot infuses the chili with rich smoky flavor and savory drippings. Use a good quality chili seasoning blend for best results. Leftover chili stores well in the fridge for up to 4 days or can be frozen for several months.

Nutrition

Find it online: https://www.receipster.com/over-the-top-chili-recipe/

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