Over the Top Chili | Secret Ingredient | Smoked Chili

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while monterey jack is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and bouillon is a cost-effective alternative.

Light a few wax fire starters and fill the smoker with Royal Oak lump charcoal.

Preheat the smoker to 275°F.

Chop one whole white onion roughly.

Remove the seeds and membrane from one jalapeno, wearing gloves to avoid irritation.

Prepare garlic by chopping it, as it will be added to the chili.

Wait for the Blaze Kamado smoker to heat up.

Shape 3 lbs of ground beef chuck and Jimmy Dean country mild pork breakfast sausage into a large meatball.

Season the meatball with Southern Boy seasonings All Purpose rub on both sides and let it sit to incorporate the flavors.

Place a Lodge cast iron Dutch oven on the smoker with a piece of foil underneath to prevent burning.

Add a little olive oil to the Dutch oven and add the chopped peppers, onions, and garlic to warm them up without sautéing.

Transfer the Dutch oven to the smoker and place the grill grates on top of it, then place the meatball on the grill grates above the Dutch oven.

Close the lid and let it cook for about an hour and a half.

Check the internal temperature of the meatball after an hour and a half; it should be around 113°F.

Remove the meatball from the grill grates and set it aside.

Add the softened peppers, onions, and garlic from the Dutch oven to the pot.

Add 15 oz of tomato sauce, 10 oz of Rotel, 6 oz of tomato paste, and about 7 oz of beef broth to the pot.

Add 28 oz of diced tomatoes and one packet of Kinder chili seasoning to the pot and stir to combine.

Pour in one beer and stir everything together.

Let the chili cook for another hour until the meatball has a good bark.

After an hour, check the meatball and remove it from the grill grates to add to the chili pot.

Break up the meatball into the chili and stir it in.

If desired, add another packet of Kinder seasoning for more flavor.

Let the chili cook for about another hour.

Check the chili after another hour; it should look and smell wonderful.

Top the chili with diced onions, sharp shredded cheddar cheese, and a dollop of sour cream before serving.

Cooking Techniques

Equipment Needed

Spice Level: