How To Make Over The Top Chili That Will Surprise Your Family!

OTT is a delicious dish that combines smoky meatloaf with chili ingredients. This method allows the meat to soak the smokey flavor while creating a beautiful crust. It will be repeated as a new family favorite for New Year’s. 

The vegetables give the chili its ideal crunch and flavor. This recipe is simple to follow, and the ingredients are versatile. You can modify it to fit any style without losing flavor. It was among the first things my mother taught me to make when I was younger. I just cooked this chili for my workplace’s Halloween party, and everyone adores it. 

Why will You Love this Smoked Chili Recipe?

• Crowd-pleaser: This chili will be successful whether you serve it to your family or throw a party. The optional toppings allow everyone to customize their bowl, making it an enjoyable and creative dinner. 
• Comfort food at its best: A warm bowl of over the top chili recipe is exceptionally calming. It’s perfect for cold days, game nights, or whenever you crave a filling, hearty dinner.
• Rich, deep flavor: Ground beef, various beans, and a blend of spices can all be combined to create a flavorful, bold dish. The cayenne pepper adds the proper spiciness, while the cumin and smoked paprika give it a smokey depth.
• Adjustable: This smoked chili recipe smoker is simple to follow, and the ingredients are very versatile. You can modify it to fit any style without losing flavor.

Things You Will Need For Making Smoked Chili

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• Ground Beef. Take 80/20 lean ground beef. You can also take 85/15 ground beef.
• Yellow Onion. Chop one large yellow onion. Any food will taste better overall with onions added. 
• Green Pepper and red pepper combine and balance the flavor. Green pepper tastes slightly bitter, while red pepper is slightly sweet. Chop one large red and green bell pepper.
• Beef Broth: It helps to add meat flavor, thicken and enhance the taste of the gravy. Take one can of beef broth. 
• Pinto Beans and red kidney beans: Take one can of water-packed pinto beans. It improves the taste and viscosity of our over the top chilli. 
• Diced Tomatoes: Take one can of diced tomatoes. This will help create a flavorful and sour sauce. You can also take some freshly chopped tomatoes if you’d like.
• Tomato Soup: Take one can of tomato soup paste. It will make our smoked chili sauce thicker.
• Chili Seasoning: I am using chili seasoning, which includes chili powder, black pepper, cayenne pepper, cumin, garlic, mustard, oregano, and salt.
• BBQ Party Rub: Rub over the giant meatball; it will taste better with BBQ rub.
• Hickory: Here, I am smoking oak charcoal. It gives the chili a mild flavor. 

Equipment Required

• Dutch oven
• Cutting board
• Cooling racks
• Thermometer
• Grill

Woods Used for Smoked Chili

The type of wood used has an impact on chili flavor. The top woods for smoking are as follows:

• Hickory
• Oak
• Applewood
• Cherry
• Mesquite
• Pecan

Instructions

1.Cut the Vegetables

Start by preparing the vegetables.  Dice the onion and the green and red bell peppers.

2.Prepare the Chili

Put one yellow chopped onion in a Dutch oven. Add one bell pepper, chopped green and red. Fill a Dutch oven with one can of beef broth. Add one can of pinto and red kidney beans with liquid. Mix one can of chopped tomatoes with one can of tomato paste. Add six tablespoons of chili seasoning. You can adjust according to your taste.

3.Season the Beef

Put 20/80 ground beef in a bowl. At this point, break up the beef to mix everything so it is evenly incorporated. At this point, simply shape the meat into a big meatball. Sprinkle some BBQ party rub on a meatball to add extra tangy and smoky flavor.

4.Set Up The Grill

 For 15 minutes, preheat the grill to 250°F degrees.

5.Position the Beef

 The beef patty should be placed on top of another grill grate that has been placed on top of the Dutch oven.

6.Cook the Beef

Remove the lid and return to 375°F. Cook for 1 hour 30 minutes. Open the lid, stir the chili, add stock if dry, close the lid, and cook until the internal temperature reaches 145°F.

7.Combine The Chili

 Open the lid, remove the grate, break the meatball into tiny pieces, and meat church over the top chili. Stir the chili and adjust the seasoning once more. Add water if it is already thickened. Again, cook the chili for 30-60 minutes or until the chili thickens to the desired consistency.

8.Serve

If you want, you can add sour cream or cheese as a garnish. Serve with crackers or cornbread.

Variations

There are a lot of exciting chili varieties to try.

For a lighter choice, try a vegetarian chili with beans, bell peppers, and corn or a white chicken chili with chicken, white beans, and green chilies. In comparison, Turkey Chili provides a leaner option. Rich and smokey, Texas-style chili (Chili Con Carne) is made with dried chilies and cubed beef, usually without beans. 

Expert Tips for Chili On Top

• Choose good ground beef with a healthy fat percentage, such as 80/20, for an increased flavor. 
• Spices can enhance flavors by toasting them in the pot before adding liquids. 
• On low heat, simmer your chili for a few hours.
• The meat is tenderized, and the flavors are blended by this slow-cooking method.
• Use fire-smoked tomatoes for an added smokey flavor.
• Select milder, lighter wood to smoke.

Storage Options for Over The Top Smoked Chili

• Refrigerate: For 3-4 days, smoked chili can remain fresh in the fridge. Please keep them in a fridge-safe airtight container. To enjoy them, reheat in an oven or microwave.
• Freezing: Put the chili in the freezer for two to three months. Store them in a freezer-safe, airtight container.
• Reheating: When reheating, defrost the chili and warm it in an oven or microwave to achieve desired heating.

Tip for Reheating

Only reheat the amount of desired chili you want to eat because reheating and then freezing may affect the flavor and texture of chili and increase bacterial growth.

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