Ultimate Chili

Welcome to the ultimate guide for crafting the most incredible smoked chili you’ll ever taste: Over The Top Chili! This isn’t just another chili recipe; it’s a culinary adventure that transforms traditional chili into a smoky masterpiece. Forget browning your beef and simmering it conventionally. With this innovative method, you smoke the beef and the chili separately, allowing each component to infuse with deep, irresistible smoky flavors before uniting them in a harmonious blend of richness and spice. The result is a chili that’s unbelievably robust, tender, and brimming with a depth of flavor that a stovetop pot simply can’t achieve. If you own a Traeger or any pellet smoker, prepare to discover your new favorite way to make chili. Get ready to impress your family and friends with this show-stopping, fun-to-make, and utterly delicious chili experience!

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

This Over The Top (OTT) Chili is a game-changer for anyone who loves hearty, flavorful meals kissed by the magic of smoke. It stands out from conventional chili recipes because of its unique preparation method, which amplifies both the beef and the chili base with an intense smoky character. The meat is formed into a “meatball” (or patty) and smoked directly above the chili pot, allowing all those savory beef drippings to slowly infuse into the simmering chili below. This dual-smoking process creates an unparalleled depth of flavor, making every spoonful an experience. It’s meaty, thick, robust, and loaded with tender chunks of beef and a symphony of spices. Whether you call it OTT Chili, Smoked Chili, or simply the best chili you’ve ever had, prepare for a delicious journey.

Why “Over The Top” Chili is a Smoker’s Delight

The “Over The Top” method is more than just a catchy name; it’s a brilliant technique for maximizing flavor and texture. By smoking a large, flattened meatball directly above the chili pot, two incredible things happen simultaneously: First, the ground beef gets a beautiful smoky crust and incredible tenderness as it cooks low and slow. Second, and perhaps most importantly, all the savory juices and smoky rendered fat from the beef drip down into the chili base below, enriching it with unparalleled depth and a built-in umami boost. This continuous infusion of beefy, smoky goodness elevates the chili beyond what traditional stovetop or even slow-cooker methods can achieve. It’s a truly interactive cooking process that yields deeply layered flavors, making it a favorite for pellet grill enthusiasts and chili aficionados alike.

Essential Equipment for Your Smoked Chili Adventure

To embark on this flavorful journey, you’ll need a few key pieces of equipment. While I personally love making this Traeger chili recipe on my pellet grill/smoker, any smoker capable of maintaining consistent temperatures will work perfectly. The consistent, indirect heat of a smoker is crucial for achieving that signature smoky essence. So, fire up your smoker and get ready to create one of the best chili recipes out there!

• Pellet Grill/Smoker: Whether it’s a Traeger, Pit Boss, or another brand, a reliable smoker is your best friend for this recipe. It provides the consistent low heat and smoke necessary for this cooking method. Ensure it has enough space to place your chili pot on the main grate and a rack above it for the meat.
• Hardwood Pellets: The type of pellets you choose significantly influences the final flavor. For a rich, smoky chili, opt for a robust blend like hickory, oak, or a competition blend. Cherry or apple pellets can add a touch of sweetness, while mesquite offers a stronger, bolder smoke.
• Digital Meat Thermometer: Precision is key when smoking. A reliable instant-read or probe thermometer will ensure your beef reaches the perfect internal temperature for safety and tenderness.
• Large Cast Iron Skillet or Enameled Dutch Oven: This heavy-bottomed pot is ideal for both sautéing your aromatics and simmering the chili base in the smoker. Cast iron holds heat beautifully and stands up to the prolonged smoking process.

Ingredients for Your Over The Top Smoked Chili

Crafting this exceptional smoked chili begins with selecting quality ingredients that will build rich, complex flavors. Here’s a detailed look at what you’ll need and why each component is important:

• Ground Beef (80/20 recommended): The star of the show! An 80/20 blend provides enough fat to keep the meat moist and flavorful during smoking, ensuring those delicious drippings enhance the chili base. Avoid overly lean ground beef, as it might dry out.
• Worcestershire Sauce: A secret weapon for adding a deep umami punch to the ground beef. Its tangy, savory notes enhance the beef’s natural flavor before it even hits the smoker.
• Montreal Steak Seasoning: This robust blend of coarse salt, black pepper, garlic, onion, and various spices adds an incredible crust and savory depth to the beef patty. It’s a fantastic all-in-one seasoning for smoked meats.
• Olive Oil: Used for sautéing your vegetables, providing a flavorful base before the chili even enters the smoker.
• Yellow Onion: Diced yellow or white onions soften and sweeten, forming the aromatic foundation of your chili.
• Bell Peppers (Green, Red, or Yellow): Green bell peppers offer a classic, slightly bitter chili flavor, but feel free to use any color. Red or yellow peppers add a touch more sweetness and vibrant color.
• Garlic (Fresh is Best!): Minced fresh garlic provides a pungent, aromatic kick that is essential to any great chili.
• Chili Powder: The primary spice that defines chili. Use a good quality chili powder for authentic flavor.
• Chipotle Powder: This is a key ingredient for both heat and an additional layer of smoky flavor. Chipotle peppers are smoked jalapeños, so their powdered form enhances the overall smoky profile of the dish while adding a moderate heat.
• Ground Cumin: Earthy and warm, cumin is indispensable for classic chili flavor.
• Crushed Tomatoes: Provide a rich, smooth tomato base for the chili, contributing body and natural sweetness.
• Diced Tomatoes (Undrained): Add chunky texture and a brighter tomato flavor to the mix.
• Diced Green Chiles: Milder than jalapeños, these add a subtle pepper flavor without overwhelming heat.
• Canned Beans (1-2 cans): A classic chili component, offering texture, fiber, and protein. See notes below for bean options.
• Tomato Paste: Concentrated tomato flavor that adds depth and richness to the chili base. It also helps thicken the sauce.
• Beef Broth or Beef Stock: Essential for liquid, ensuring the chili simmers beautifully and maintains the right consistency. Use good quality broth for the best flavor.
• Salt and Pepper: Fundamental seasonings to balance and enhance all the other flavors. Adjust to taste throughout the cooking process.

Part 1: Preparing the Beef Patty and Chili Base

1. Season the Beef: In a medium bowl, gently mix the ground beef with Worcestershire sauce and Montreal Steak Seasoning. For an alternative seasoning, you can use 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Be careful not to overmix, as this can make the beef tough.
2. Form the Beef Patty: Take the seasoned meat mixture and form it into a large, thick patty or a giant flattened meatball. The goal is to create a substantial piece of meat that will render delicious drippings. It should be thick enough to hold its shape during smoking.
3. Sauté the Aromatics: In a large cast iron skillet or enameled Dutch oven (suitable for your smoker), heat the olive oil over medium-high heat on your stovetop. Add the diced yellow onions, minced garlic, and diced bell peppers. Sauté for 4-5 minutes, stirring occasionally, until the onions become translucent and fragrant.
4. Bloom the Spices: Reduce the heat to medium. Add the chili powder, ground cumin, and chipotle powder to the sautéed vegetables. Cook for an additional minute, stirring constantly, until the spices are wonderfully fragrant. This step, known as “blooming” the spices, enhances their flavor dramatically.
5. Build the Chili Base: Stir in the crushed tomatoes, diced tomatoes (undrained), diced green chilis, and the drained and rinsed canned beans. Add the tomato paste and beef broth. Bring the mixture to a gentle simmer, then season with salt to taste. This is your flavorful chili base, ready to absorb those smoky beef drippings.

Part 2: The “Over The Top” Smoking Process

Now, for the fun and crucial part that gives this chili its name and unique flavor!

1. Preheat Your Smoker: Fire up your Traeger or preferred pellet smoker and set the temperature to 225°F (107°C). Allow it to come to temperature and stabilize, ensuring good smoke production.
2. Position for Drippings: Place the pot of chili directly on the bottom rack of your smoker. Then, carefully position the large, flattened beef patty on the rack *above* the chili pot. It’s essential to place it directly above the chili so that all the delicious, smoky beef drippings fall straight into the simmering chili below, infusing it with incredible flavor.
3. Initial Smoking Phase: Cook at 225°F (107°C) for approximately one hour. During this time, the beef will begin to take on a beautiful smoke ring and release its flavorful juices into the chili.
4. Increase Heat & Finish Cooking: After the initial hour, increase the smoker temperature to 325°F (163°C). Continue cooking for an additional 40-60 minutes, or until the beef patty reaches an internal temperature of 165°F (74°C). Use your probe or digital meat thermometer to accurately check the temperature.
5. Stir and Adjust Consistency: Remember to stir the chili every 30-40 minutes throughout the smoking process. If it starts to thicken too much, gradually add up to 1 cup of warmed beef broth until it reaches your desired consistency. Heating the broth beforehand prevents a sudden drop in the chili’s temperature.

Assembling Your Over The Top Chili Masterpiece

The final steps are simple yet crucial for blending all those incredible smoked flavors into a cohesive, irresistible chili.

1. Rest the Beef Patty: Carefully remove the smoked beef patty from the smoker and set it aside on a cutting board to rest for 10 minutes. This resting period allows the juices to redistribute, making the beef more tender and easier to handle.
2. Incorporate the Beef: Once rested and cool enough to handle, use your hands or two meat shredders to break up the smoked ground beef into chunks. Add the crumbled beef directly into the pot of chili.
3. Mix and Serve: Stir everything together thoroughly, ensuring the smoked beef is evenly distributed throughout the chili. Taste and adjust the seasonings if necessary, adding more salt, pepper, or a pinch of chipotle powder for extra heat. Now, grab a big spoon and dig in!

Elevate Your Bowl: How To Garnish Your Smoked Chili

While this amazing chili recipe is perfectly satisfying on its own, a thoughtful selection of garnishes can elevate it to an entirely new level. Consider setting up a “chili bar” with various toppings, allowing everyone to customize their bowl to perfection. Here are some of my absolute favorite toppings:

• Shredded Cheese: Classic choices like sharp cheddar cheese or spicy pepper jack cheese melt beautifully into the warm chili.
• Sour Cream or Greek Yogurt: A dollop of cool, tangy sour cream or plain Greek yogurt provides a creamy contrast to the rich, spicy chili.
• Fresh or Pickled Jalapeños: For an extra kick and bright, zesty flavor. Fresh jalapeños offer a crisp bite, while pickled ones add tang.
• Crushed Tortilla Chips or Corn Chips: Add a delightful crunch and a salty element. Fritos or homemade crispy tortilla strips are excellent.
• Fresh Cilantro: A sprinkle of fresh, chopped cilantro adds a burst of herbaceous freshness.
• Green Onions: Sliced green onions offer a mild onion flavor and a touch of color.
• Avocado or Guacamole: Creamy avocado slices or a spoonful of guacamole can cool down the heat and add healthy fats.
• Extra Chipotle Powder: For those who crave even more smoky heat, a light dusting of chipotle powder at the table is perfect.

Beans in Chili: A Personal Preference

The “beans or no beans” debate is a passionate one among chili enthusiasts! Ultimately, the choice is yours. Many traditional chilis include beans, offering a heartiness and textural variety that I personally love. If you’re a fan, there are several excellent options to consider:

• Kidney Beans: Perhaps the most classic chili bean, known for their firm texture and mild flavor.
• Pinto Beans: Creamier than kidney beans, pintos blend well into the chili, offering a smoother texture.
• Black Beans: Add a distinct earthy flavor and a darker color to your chili.
• Cannellini (White Kidney Beans): These large, white beans are creamy and absorb flavors beautifully.

My personal favorite is a can of mixed beans, which often includes chickpeas, pinto, kidney, and cannellini beans. This diversity of beans adds incredible texture and flavor to every bite. No matter which type you choose, remember a crucial step: always drain and rinse your canned beans thoroughly before adding them to the pot. This removes excess sodium and any starchy liquid that can affect the chili’s flavor and consistency.

Chef Jenn’s Expert Tips for Perfect Smoked Chili

Achieving chili perfection often comes down to a few insider tricks. Here are Chef Jenn’s top tips to ensure your Over The Top Chili is a resounding success:

• Don’t Overcook the Beef Patty: While 165°F (74°C) is the target internal temperature, if your beef patty stalls during cooking and you’re concerned about it drying out, you can pull it off the smoker slightly earlier (around 140°F/60°C). Then, crumble it directly into the hot chili base. The heat from the chili will safely finish cooking the beef to 165°F (74°C) while keeping it incredibly moist.
• Always Drain and Rinse Canned Beans: This simple step is critical! Draining and rinsing removes the excess sodium and starchy liquid that canned beans sit in, preventing them from making your chili cloudy or overly salty.
• Choose the Right Pot: I highly recommend using a heavy cast-iron Dutch oven for this recipe. Cast iron is incredibly durable, distributes heat evenly, and maintains a stable temperature throughout the long smoking process. It’s built to withstand the smoker’s environment and will keep your chili warm for ages.
• No Second Shelf? No Problem! If your smoker doesn’t have a built-in second rack for the “over the top” placement, get creative! You can easily rig a temporary rack using sturdy metal skewers or a small grill grate positioned securely over your chili pot. Just ensure it’s stable and allows the drippings to fall directly into the chili.
• Spice It Up (or Down!): Customize the heat to your preference. For extra spice, increase the amount of chipotle powder to a full teaspoon, or even add a pinch of hot chili pepper flakes. If you prefer a more intense, fresh heat, swap out the canned diced green chilis for minced fresh jalapeño peppers or a tiny dash of cayenne pepper. Remember, you can always add more heat later, but it’s hard to take it away!

What To Serve With Over The Top Chili

This amazing smoked chili is a meal in itself – just grab a spoon and a big, cozy bowlful! However, it also pairs beautifully with a variety of sides, transforming a simple dinner into a feast. Here are some complementary dishes:

• Crisp Green Salad: A refreshing salad with a light vinaigrette provides a wonderful contrast to the rich, hearty chili.
• Cornbread or Crackers: Classic accompaniments for dipping and soaking up every last drop of flavorful chili.
• Garlic Bread: Warm, buttery garlic bread is perfect for scooping up the chili.
• Green Vegetables: A simple steamed or roasted green vegetable like Smoked Asparagus adds freshness and balance.
• Smoked Queso: If you have extra room on your smoker, making some Smoked Queso alongside your chili creates an irresistible duo for dipping and sharing!

Freezing Smoked Chili: A Make-Ahead Marvel

This Over The Top Chili recipe makes a generously sized batch, typically enough for 8-10 hearty appetites. But don’t worry about leftovers; like many chilis, it freezes exceptionally well! In fact, chili often tastes even better the second time around, as the flavors have more time to meld and deepen. To freeze, allow the chili to cool completely, then transfer it to airtight, freezer-safe containers or heavy-duty freezer bags. It will keep beautifully in the freezer for up to 3-4 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to adjust the consistency.

Frequently Asked Questions About Over The Top Chili

Explore More Easy Smoker Recipes!

If you loved the experience of making Over The Top Chili and are eager to harness the power of your smoker for more delicious creations, you’re in luck! Here are some other fantastic and approachable smoker recipes that will continue your culinary adventure:

• Smoked Meatballs: Juicy and packed with flavor, perfect for appetizers or a main course.
• Smoked Brussels Sprouts with Bacon: A surprisingly delicious side dish that even sprout skeptics will love.
• Smoked Cream Cheese: An incredibly easy and addictive appetizer for any gathering.
• Smoked Turkey Thighs: Tender, flavorful, and a great alternative to chicken.
• Smoked Asparagus: Simple, healthy, and a fantastic way to infuse vegetables with smoky goodness.
• For the more seasoned smoker, challenge yourself with Smoked Pulled Pork: A low and slow classic that yields incredibly tender results.

Step By Step Process Visual Guide

---

Print
Pin

3.83 from 108 votes

Over The Top Chili

Kissed by smoke and loaded with big, beefy goodness, Over The Top Chili is a must-try for smokers and chili lovers!

Course Main Course

Cuisine American

Keyword beef recipes, chili, chilli, over the top chili, smoker

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8 servings

Calories 383kcal

Equipment

• Traeger pellet smoker
• Hardwood pellets
• Digital meat thermometer

Ingredients

• 2 pounds ground beef 80/20
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Montreal Steak Seasoning

For the chili

• 1 tablespoon cooking oil
• 1 green pepper diced
• 1 yellow onion diced
• 3 cloves garlic minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon chipotle powder
• 14.5 ounce can crushed tomatoes
• 14.5 ounce can diced tomatoes undrained
• 14.5 ounce canned beans drained and rinsed
• 4.5 ounce canned diced chilis
• 2 tablepsoons tomato paste
• 1 cup beef broth
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper or to taste

Instructions

• Mix the ground beef with the Worcestershire sauce and Montreal Steak Seasoning. You can also use 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder instead.
• Form the meat mixture into a giant meatball, then flatten it down a wee bit but leave it quite thick.
• In a large skillet or Dutch oven, heat the oil over medium-high heat and sautee the onions, garlic, and bell pepper for 4-5 minutes or until the onions are translucent.
• Add the spices to the sauteed veg and cook for an additional minute or until fragrant.
• Add the crushed tomatoes, diced tomatoes, diced chilis, drained and rinsed canned beans, tomato paste, and beef broth to the veggies. Bring this up to a simmer. Season with the salt.
• Fire up your Traeger or pellet smoker to 225-F.
• Put the chili on the bottom rack of your smoker, and position the giant beef flattened meatball on the rack above the chili, placing it directly ABOVE the chili pot so that all the beef drippings go into the chili.
• Cook it at 225-F for about an hour, then turn the heat up to 325-F and cook for an additional 40-60 minutes or until the beef comes to an internal temperature of 165-F. Use your probe or digital meat thermometer to check the temperature.
• Stir the chili every 30-40 minutes, and if it starts to get too thick, add up to 1 cup of beef broth a bit at a time so it doesn’t get too runny. Heat the broth first so you don’t drop the temperature of the chili.

To assemble the chili:

• Set the giant beef patty to the side to cook for 10 minutes or until you can easily handle it.
• Using your hands or meat shredders, chop up the ground beef and add it to the the pot of chili.
• Mix it all together, adjust the seasoning, and dig in!

Video

Nutrition

Serving: 1.5cups | Calories: 383kcal | Carbohydrates: 19g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1165mg | Potassium: 851mg | Fiber: 6g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 29mg | Calcium: 105mg | Iron: 6mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.