It’s Finally Fall!
Oh, the delight of cold days and colder evenings is finally upon us! I love autumn, the changes of the leaves, the opportunities for bon fires, and finally, the time for some of my favorite soups and stews. And yes, chili!
Over-the-Top Chili is a new twist on my favorite chili recipe. I’ve made the base like I usually do (sometimes there are beans, sometimes they aren’t, depending on my mood) but the flavor profile is the same. The “twist” is that you make the ground beef into a giant meatball that is placed on a rack over the chili and you smoke the meat! How incredibly fun is that??
So… here it goes!
Chelle’s Over the Top Smoked Chili
'Tis finally fall and time for chili! This recipe is a version of my tried and true chili, combined with the smoked "over the top" ground beef meatball.
Equipment
- Cast Iron Pot
- Wire backing rack, Not nonstick!!
Ingredients
- 1 t olive oil extra virgon
- 1 large onion diced, in large die
- 3 cloves garlic smashed and diced
- 3 tbs chili powder mild or Mexican, up to you
- 2 tsp dried oregano
- 2 tbs ground cumin
- 1 tbs sweet paprika
- 1 tbs instant coffee or 1/2 cup strong brewed coffee
- 1 tbs apple cider vinegar
- 2 tsp kosher salt coarse
- 1 tsp black pepper
- 2 cans petite diced tomatoes
- 12 oz cooked beans Black, red, or kidney – I used Bush's beans in mild Chili sauce
- 1 cup beef broth
- 1 small can green chilies, optional
- toppings sour cream, grated cheese, cilantro
- 2 lbs ground beef
- 2 tbs cornmeal
- 2 tbs Worcestershire sauce
- 1 tbs Montreal Steak Spice
- salt and pepper to taste.
Instructions
- Gather and prep ingredients. This makes it feel like you are doing a cooking show!
- In a large cast iron dutch oven, add oil and saute onions until they are cooked. Add garlic and saute for about 30 seconds.
- Turn down the heat on the pot and then add spices and coffee, followed by apple cider vinegar, tomatoes, beans (not drained), and beef broth. Note: you likely will have to add more beef broth or water as you go, but don't overdo it right away!Let simmer while you prepare the meatball! Personally, I like to make the chili hours in advance to let the flavors meld.
- Take the ground beef and add the Worcestershire sauce and steak seasoning. Mix well and form into the shape of a giant meatball. You'll not want this to cook too fast, so make it fairly thick.
- Prepare your smoker! We are using Traeger's Select Blend and setting the smoker temp to 225℉. When ready, place the pot of chili on the botton grate of the smoker and place the wire baking/cooling rack on top of the pot. Put the giant meatball over the pot of chili! Do check your chili after about 35 minutes to make sure there is enough liquid and to give it a quick stir to make sure nothing is sticking.
- After about an hour, turn the heat up to 350℉ and cook for an additional hour or until the meat registers an internal temp of 160°. Remove the meatball and let it rest for 5-10 minutes. Now it is time to break up the meatball into small to medium chunks of meat, either using your hands or meat shredder. Sneak a bite or two of the meat – it will be amazing but do take care not to eat all the meat before it gets into the chili!
- Garnish with desired toppings, serve with corn bread, and a nice Zin.
Nutrition
Serving: 6ozCalories: 340kcalCarbohydrates: 21gProtein: 21gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 64mgSodium: 912mgPotassium: 759mgFiber: 7gSugar: 7gVitamin A: 1267IUVitamin C: 13mgCalcium: 93mgIron: 5mg
Tried this recipe?Let us know how it was!