Chili is a classic comfort food, but “Over the Top Chili” takes it to a new level.
This hearty dish has gained immense popularity in recent years, thanks to its unique preparation and incredible depth of flavor. A pellet smoker is the perfect tool for this recipe, infusing the chili and its giant smoked meatball centerpiece with incredible smoky notes.
No matter where you go, everyone has their own, unique take on what goes in chili and how it is served. While I know it isn’t traditional, I grew up eating chili with spaghetti noodles in it. I know, most would say that’s not chili. That’s fine but it’s what we ate and I still love it to this day.
That said, today we’re going to keep it relatively in between the lines with a sure-fire recipe that could become a staple for your dining room table. This over the top chili recipe is simple but bursting with flavor and the best part, IT’S SMOKED!!!
What You’ll Need
- For the Chili Base:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 bell peppers (red and green), chopped
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can diced tomatoes
- 15 oz can tomato sauce
- 15 oz can pinto beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
- 1 cup beef broth
- 4 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- For the Meatball:
- 2 lbs ground beef (80/20)
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup chili powder
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- Equipment:
- Pellet Smoker
- Large Dutch oven
- Baking rack
Step-by-Step Instructions
- Prep the smoker: Preheat your pellet smoker to 250°F.
- Make the chili base: Heat olive oil in the Dutch oven. Add onions and bell peppers and cook until softened. Add garlic and cook for 1 more minute. Stir in crushed tomatoes, diced tomatoes, tomato sauce, beef broth, and spices. Bring to a simmer.
- Craft the meatball: Combine ground beef, bread crumbs, milk, egg, and spices in a large bowl. Form into a large, tightly packed meatball.
- Smoke time! Place the meatball on a baking rack set directly above the chili in the Dutch oven. Place the Dutch oven on your smoker and cook for 1 hour at 250°F.
- Increase the heat: Raise the smoker temperature to 350°F and cook until the meatball reaches an internal temperature of 160°F (about 1-2 more hours).
- Finish and serve: Remove the meatball and break it apart, stirring it into the chili. Simmer for 15 minutes to blend the flavors. Now is the time to add the beans, as well. If you add them too early, you’ll end up with bean paste. Serve hot with your favorite toppings like shredded cheese, sour cream, and diced onions.
Tips for the Best Over the Top Chili:
- Use quality wood pellets: Choose a flavorful wood like hickory or mesquite for the best smoky results.
- Experiment with toppings: Add jalapenos, cornbread crumbles, or avocado for extra deliciousness.
- Adjust the spice level: Customize the heat by adding more or less chili powder to suit your taste.
Enjoy the incredible flavors of this smoked Over the Top Chili – it’s the perfect dish for game days, potlucks, or a cozy night in!
My Little Secret: While making the chili from scratch is easy and produces a great result, I must confess that I have a shortcut for making my chili base and no, it’s not because I’m lazy. Bloemer’s Chili Base is a very popular brand made right here in Kentucky and it has everything you need to build a delicious chili base. I start with sauteed onions, garlic and then I add low sodium tomato juice and water along with the Bloemer’s. From there, add your tomatoes and whatever else you like. Then, smoke your ground beef above the base and voila, world-class chili.
