Over The Top Beef Chili

4.75 from 4 votes

With the weather quickly turning, all I can think about are warm hearty meals. What’s better than some chili on a fall afternoon!

Prep Time10

Cook Time3

Course: Main Course

Cuisine: American

Keyword: beef chili, easy chili recipe, grilled chili recipe, hearty meal recipes, how to make chili, smoked chili recipe

Servings: People

Preheat the grill to 250 degrees and set for indirect heat.
In a dutch oven add the diced onion, bell pepper, olive oil, cumin, chili powder, cayenne, salt, pepper, tomato sauce, tomato paste, chicken stock, garlic and diced tomatoes with green chili. Mix everything together.
Place the Dutch oven on the grill.
Separately, mix the ground chuck with 3 hot Italian sausage links. Be sure to remove the casing from the sausage.
Add 1 tbsp of cumin, chili, powder and 1/2 tbsp cayenne, salt and pepper to the ground beef mixture and mix it into the meat.
Form the beef mixture into a round flat patty and place it on a wire rack on top of the dutch oven.
Smoke the beef until it reaches an internal temperature of 145 degrees.
Remove the wire rack from the grill and crumble up the beef. Place the crumbles back in the chili along with pinto and kidney beans.
Continue to cook for about an hour or until the beans are soft. Remove from the grill and serve immediately. Garnish with chips, cheese and hot sauce.

When shaping the meat into a patty rather than a ball. It will lay flay on the wire rack and get more of the smokey flavor.
When crumbling the smoked beef patty, keep the pieces larger. This will make for a much better texture in the chili.