Over The Top Beef Chili
With the weather quickly turning, all I can think about are warm hearty meals. What’s better than some chili on a fall afternoon!
Servings: 8 People
Ingredients
Chili Mix Spices
- 1 tbsp Olive oil
- 1 Bell pepper, diced
- 1 Onion, diced
- 1 cup Low sodium beef stock
- 1 tbsp Cumin
- 1 tbsp Chili powder
- 1/2 tbsp Salt
- 1/2 tbsp Pepper
- 1/2 tbsp Taco seasoning
- 1 tsp Cayenne pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tbsp Baking coco powder
- 1 tbsp Minced garlic
- 15 oz Diced tomatoes with green chili
- 15 oz Tomato sauce
- 6 oz Tomato paste
- 15.5 oz Kidney beans - drained
- 15.5 oz Pinto beans - drained
Meat Patty Spices
- 1 lb Ground Chuck 80%/20% blend
- 3 Links of hot Italian Sausage
- 1 tbsp Cumin
- 1 tbsp Chili powder
- 1/2 tbsp Salt
- 1/2 tbsp Pepper
- 1/2 tbsp Taco seasoning
- 1 tsp Cayenne pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
Instructions
- Saute the diced onions and bell pepper over olive oil until the veggies are semi soft and start becoming translucent.
- Next add in the spices: cumin, chili powder, cayenne, salt, pepper, garlic and onion powder and taco seasoning and mix in with the veggies
- Finally add in the beef broth, diced tomatoes, tomato paste and sauce, mixed garlic and coco powder. Mix all the ingredients together one last time.
- Separately, mix the ground chuck with 3 hot Italian sausage links. Be sure to remove the casing from the sausage.
- Add in all the meat spices and mix it in with the beef and Italian sausage.
- Form the beef mixture into a round flat patty and place it on a wire rack on top of the dutch oven.
- Preheat the grill to 300 degrees and set for indirect heat.
- Place the Dutch oven on the grill.
- 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.
Notes
- 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.
Nutrition
Calories: 492kcal | Carbohydrates: 36g | Protein: 27g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2785mg | Potassium: 1311mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1521IU | Vitamin C: 29mg | Calcium: 125mg | Iron: 7mg
