Serves 1
Directions
- 1Add some oil to a large Dutch oven on the skillet.
- 2Heat the oil over a medium heat.
- 3Add diced bell pepper, onion, jalapeno, and a little bit of minced garlic to the pot.
- 4Cook the veggies down until tender.
- 5Add three tablespoons of chili powder, one tablespoon of cumin, salt, and pepper.
- 6Give that a good mix.
- 7Add a can of black beans, a can of kidney beans, a can of petite diced tomatoes, and a 28 oz can of crushed fire roasted tomatoes.
- 8Stir it together.
- 9Add about a cup of beef stock to give it a little more liquid.
- 10While the chili comes to a simmer, add two and a half pounds of ground beef into a bowl, some Worcestershire sauce, and season to your liking.
- 11Gently mix it all together.
- 12Carefully shape the meat into a big meatball.
- 13Add Bear Mountain barbecue pellets into your smoker and preheat it to 225°.
- 14Add the chili to the smoker.
- 15Put a rack over the top of the chili and set the giant meatball on top.
- 16Slide in a meat thermometer and let it cook.
- 17After an hour, bump the temperature to 350° and let it keep cooking until the meatball reaches 165° internal.
- 18Pull everything off the smoker.
- 19Mix the delicious juices from the meatball into the chili.
- 20Let the meatball rest for about 5 minutes before chopping it into tiny pieces.
- 21Add the chopped meat into your chili and mix it all together.
- 22Serve the chili, optionally with some sour cream and shredded cheese.
Ingredients
- oil
- diced bell pepper
- onion
- jalapeno
- minced garlic
- 3 tbsp chili powder
- 1 tbsp cumin
- salt
- pepper
- 1 can black beans
- 1 can kidney beans
- 1 can petite diced tomatoes
- 28 oz can crushed fire roasted tomatoes
- 1 cup beef stock
- 2.5 lbs ground beef
- Worcestershire sauce
- sour cream
- shredded cheese
Equipment
grilllarge Dutch ovenskilletsmokerrackmeat thermometerbowl
Tips
- You can omit beans if you don't like them in chili.
- Let the meatball rest for about 5 minutes before chopping it.
- Serve with sour cream and shredded cheese.
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