Next‑Level Over‑the‑Top Chili on a Pellet Grill | RECTEQ RT‑1070 @recteq

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.

Heat a Dutch oven on the Rect Tech grill and add a little avocado oil.

Sauté 1 whole medium yellow onion, 1 large green bell pepper, and 1 jalapeño (seeded and chopped) for about 5 minutes until they sweat.

Add pre-chopped garlic to the vegetables and mix well.

Add 2 cans of black beans, 2 cans of kidney beans, 1 can of fire roasted diced tomatoes, and 1 28 oz can of crushed tomatoes to the Dutch oven and let it simmer.

Pour in 1 cup of beef broth and mix.

Add the spice mixture (details provided in the video description) and mix well.

Prepare 2 lbs of ground chuck 80/20 by seasoning it with Tony's Creole seasoning.

Form the ground chuck into a giant meatball and flatten it slightly.

Place the Dutch oven on the smoker and the meatball above it on the rack.

Smoke at 225°F for 1 hour, then increase the temperature to 300°F until the meatball reaches an internal temperature of 160°F.

Remove the meatball from the smoker at 166°F and chop it up.

Stir the chili mixture and add some of the chopped meat back into the chili, mixing well.

Taste the chili and prepare to serve with sour cream and shredded cheese.

Cooking Techniques

Equipment Needed

Spice Level: