Traeger Classic Beef Chili Dutch Oven

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Our Smoked Over the Top Chili is total of tomatoes, onions, and beans, and gets its unique name from having a seasoned ground beef meatball cooked right over the top of the chili pot right in your pellet grill.

Traeger Over the Top Smoked Chili Recipe

This recipe has been making the rounds on Facebook for quite a while. The method itself was rumored to be started over in a Big Green Egg group, only information technology has taken on quite a life of its own in the few years since.

I can't believe it took united states of america so long to try!

I basically took my Brisket Chili recipe and turned information technology into this Over the Acme version, and added in a couple of different rubs to the mix.

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Over the Top Chili shopping listing

oil
onion
1/two cup diced chilies or peppers, like hatch or jalapeño or bell peppers (I used hatch chilies that were located in a pocketbook in the refrigerated section)
diced tomatoes in juice
stewed tomatoes
Rotel (whichever season is your favorite)
chili beans
chili seasoning mix (or your own, only I similar the one I linked by Carroll Shelby.)
lean ground beefiness
chili powder
Hatch chili powder
Jalapeño Lime Pilsner rub

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How to brand Over the Acme Chili

Over the acme chili is really easier to make than regular chili, and is much more hands off. With this unique method, a giant seasoned basis beef meatball is smoked over the height of the chili pot with the chili base of operations in it.

If you lot take a grill with a summit shelf, you lot tin position the meatball on the top shelf above the pot. Mine doesn't, so we just used a baking rack on top of our Dutch oven for that part. Make sure to spray it with cooking spray first!

Hither's the run-downward on the procedure so yous know a fleck about what you lot are getting into, only brand sure to read the recipe card at the bottom of the post for the FULL instructions.

Saute the onions and chilis in the Dutch oven until they are softened.
Add the balance of the chili base of operations ingredients to the pot and heat to a simmer.
Form the meatball. Place on a rack on top of the Dutch oven.
Place the whole shebang onto your pellet grill that'southward set to 275°.
Smoke at 275° for 45-60 minutes. Turn upwardly the heat to 325° and cook until the meatball reaches 145-150°. Stir it periodically and watch that the chili base doesn't reduce too much or burn. Add a little more water, if necessary.
Put the meat into the chili base and pause it up.
Cook another xx minutes or so, and serve hot.

More soup for you lot!

Substitutions and Add together-ins

As with the vast majority of my recipes, advertizement-libbing is basically required. No recipe is going to be perfect for EVERYONE since nosotros are all so unique and have very different preferences, so I e'er encourage people to brand it their own and adjust according to their ain tastes.

Some easy substitutions and that can be fabricated are listed below.

Throw in some more vegetables, like bell peppers, celery, etc.
Make it spicier! Hot sauce would make this even better!
Use your own chili spice mix.
Go out out the beans or add in more than.
Think coffee or chocolate make chili amazing? Toss some in, if you are dauntless.

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What tin can y'all serve with Smoked Over the Top Chili?

My favorite affair to serve with chili is Griddle Corn Cakes. Nosotros serve those with whipped honey butter and it is basically my favorite thing, e'er.

If you lot have a special dearest for jalapenos, you lot might want to attempt our Jalapeno Cheddar Cornbread Muffins too!

I also have a pretty absurd Instant Pot Cornbread recipe too.

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What cocktails are best with chili?

With annihilation spicy, I like to become the shaker out and whip up a margarita. Fifty-fifty though that is traditionally served with Mexican dishes, it works really well with chili too.

My Archetype Margarita is traditional, brilliant, and perfect. Use fresh limes and good tequila for the best results!

Like something a little fruity? I have a Raspberry Margarita and Blackberry Margarita as well.

Try our Over the Top Sloppy Joes too!

If you Love chili and want to really maximize the smoke flavor you lot can as well pre-fume the onion and chilies before tossing them in the pot instead of sauteing them.

I think this was the perfect level of smoke for the dish though!

Featured Reader Reviews

This was astounding! I used Sam Adams lager in place of the water and added actress hatch chiles. I smoked the onion & peppers before paw too. It was SPICY just so so delicious.
Marina – on pinterest

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Prep Time 20 minutes

Cook Fourth dimension 3 hours

Total Time 3 hours twenty minutes

Ingredients

Chili:

2 tablespoons oil
1 onion, diced
ane/two cup diced chilies or peppers, like hatch or jalapeño or bell peppers (I used hatch chilies that were located in a handbag in the refrigerated section)
1 28oz can diced tomatoes in juice
one 15oz can stewed tomatoes
one can Rotel (whichever flavour is your favorite)
28 oz can water
one-two cans chili beans (optional)
1 package chili seasoning mix (or your ain, simply I like the one in the pics by Carroll Shelby.)
SPG to taste

Meat:

2 pounds lean footing beef
i tablespoon chili pulverisation
one/2 tablespoon hatch chili powder
one tablespoon SPG
Generous amounts of Jalapeño Lime Pilsner rub (optional)

Instructions

In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and chilies and melt until soft.
Add in all the tomatoes, the water, and the chili seasoning mix and stir to combine. Heat over medium heat until simmering.
In a large bowl, mix together the meat ingredients, holding off on the rub, form into a large ball, sprinkle all sides with the jalapeño lime Pilsner rub (if using) and place the whole things on a rack above the chili.
Place onto your preheated pellet grill at 275 degrees. Cook for 45-threescore minutes stirring the chili periodically.
Plough the grill up to 325-350 and continue cooking until the meat is 145-150 degrees.
Place the meat into the chili and break it apart.
Cook another twenty minutes, stirring well, and serve hot.

Nutrition Information:

Yield:

Serving Size:

one
Amount Per Serving: Calories: 327 Total Fat: 15g Saturated Fatty: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 76mg Sodium: 752mg Carbohydrates: 19g Fiber: 4g Sugar: 8g Protein: 27g

Diet data provided here is only an estimate.

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Source: https://www.orwhateveryoudo.com/2021/01/smoked-over-the-top-chili.html