“Over the Top” Chili
Serves 1
Directions
- 1Season the ground chuck, ground beef 80/20, and breakfast sausage heavily with chili powder, Heath Riles Beef Rub, and Garlic jalapeño seasoning.
- 2Mix the seasoned meat together and form a tight loaf.
- 3Season the outside of the meatloaf again and insert a meat probe.
- 4Chop 1/2 package of bacon.
- 5Dice yellow onion, 1/2 red onion, and 2 green bell peppers.
- 6In a pot, combine the chopped bacon, diced yellow onion, diced red onion, diced green bell peppers, a lot of garlic, 1 can of tomato paste, 28oz can of petite diced tomatoes, 28oz can of crushed tomatoes, 1 can of rotel, 1 box (4 cups) of beef broth, 1 tbsp each of Better than Bouillon Chili and Chicken, and seasonings from the meat including cumin and brown sugar.
- 7Place the meatloaf on a wire rack or top shelf of your grill, making sure the pot with the chili base is directly underneath to catch the drippings.
- 8Smoke at 275 degrees until the internal temperature of the meat reaches 160 degrees.
- 9Break up the smoked meat and add it to the chili base.
- 10Smoke for an additional hour, stirring every 15 minutes.
Ingredients
- 1.5 lb ground chuck
- 1 lb ground beef 80/20
- 0.5 lb breakfast sausage
- chili powder
- Heath Riles Beef Rub
- Garlic jalapeño seasoning
- 0.5 package bacon chopped
- Yellow onion diced
- 0.5 red onion diced
- 2 green bell peppers diced
- lots garlic
- 1 can tomato paste
- 28 oz can petite diced tomatoes
- 28 oz can crushed tomatoes
- 1 can rotel
- 1 box (4 cups) beef broth
- 1 tbsp Better than Bouillon Chili
- 1 tbsp Better than Bouillon Chicken
- cumin
- brown sugar
Equipment
meat probewire rackgrillpot
Tips
- Season the meat heavily.
- Make a tight loaf with the mixed meat.
- Season the outside of the meatloaf again before smoking.
- Place the meat on a wire rack or top shelf of the grill, ensuring the pot for the chili base is directly underneath.
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