Name: Smoked Chili (Over The Top)
Prep time: 15 min
Cook time: 4 h 10 min
Total time: 4 h 25 min
Yield: 10
Ingredients: 2 Tbsp extra virgin olive oil; 2 large yellow onions (diced); 3 large green bell peppers (seeded, ribs removed, and diced); 3 - 4 cloves garlic (minced); 1 Tbsp chili powder (plus an additional 1 teaspoon); 2 tsp cumin; 28 oz crushed tomatoes; 28 oz petite diced tomatoes; 15.5 oz red kidney beans (drained and rinsed); 2 ½ pounds or (80/20) ground beef ((lean beef/percent fat)) (85/15); 2 tsp Worcestershire sauce; 2 tsp kosher salt; ½ tsp fresh cracked pepper; 1 tsp Montreal steak seasoning; ¼ cup dark chocolate morsels

Ingredients

Yields 10 servings

2 Tbsp extra virgin olive oil
2 large yellow onions (diced)
3 large green bell peppers (seeded, ribs removed, and diced)
3 - 4 cloves garlic (minced)
1 Tbsp chili powder (plus an additional 1 teaspoon)
2 tsp cumin
28 oz crushed tomatoes
28 oz petite diced tomatoes
15.5 oz red kidney beans (drained and rinsed)
2 ½ pounds or (80/20) ground beef ((lean beef/percent fat)) (85/15)
2 tsp Worcestershire sauce
2 tsp kosher salt
½ tsp fresh cracked pepper
1 tsp Montreal steak seasoning
¼ cup dark chocolate morsels

Method

20 steps

1
Prepare the chili base
2
On the stovetop, heat the olive oil over medium-high heat in a 6-qt Dutch oven (*see Notes). Add the onion, bell pepper, and garlic, and sauté 5 minutes or until onion is translucent. Remove from the heat.
3
Add the remaining ingredients for the chili base. Set aside.
4
Prepare the ground beef "loaf"
5
In a large mixing bowl, combine the ground beef, Worcestershire sauce, salt, pepper, and Montreal steak seasoning until just combined taking care not to over work the meat.
6
Form the meat into a loaf without packing too hard. Set aside.
7
Smoke the chili in a Big Green Egg
8
Prepare the Big Green Egg to smoke with hickory wood at a steady 275°F-300°F with a plate setter inserted for indirect cooking, legs up.
9
Place a grill grate on the plate setter. Place the Dutch oven with the chili base, uncovered, on the grill rack.
10
Place another grill rack on the Dutch oven (alternatively, use the BGE extender kit for a second rack over the Dutch oven), and place the ground beef "loaf" on that.
11
Cook 2 hours or until internal temperature of the beef is 150°F.
12
Break up the meat into small crumbles and add to the chili. Cook an additional 2 hours or until chili is nice and thick. Do not add more wood for smoke.
13
Remove chili from the heat and stir in the chocolate. Serve as desired.
14
Smoke the chili in an electric smoker
15
Prepare the electric smoker to smoke with hickory wood at a steady 275°F-300°F.
16
Place the Dutch oven with the chili base, uncovered, on a grill rack.
17
Place the ground beef "loaf" on a grill grate over the Dutch oven.
18
Cook 2 hours or until internal temperature of the beef is 150°F.
19
Break up the meat into small crumbles and add to the chili. Cook an additional 2 hours or until chili is nice and thick. Do not add more wood for smoke.
20
Remove chili from the heat and stir in the chocolate. Serve as desired.

Smoked Chili (Over The Top)

20 steps

0 notes on this recipe.