Over The Top Chili

Name: Over The Top Chili
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12
Cuisine: American
Ingredients: Brancho Rub; Fiesta Rub; Ancho Chile Powder, optional; 2lbs ground beef, we used 80/20 ground chuck; 1lb ground chorizo sausage; 1 large sweet onion, diced; 3-4 jalapenos, diced; chipotle peppers in adobo; 2 cans of hot chili beans; 1 can of fire roasted tomatoes; 1 can of tomato sauce; beef broth (4 cups / 32oz)

By Corey Wood

5 comments

This chili is so over-the-top, it's practically off the charts! With an abundance of chili peppers and beans, this chili is sure to set your taste buds on fire. The robust flavor not only packs a punch of spice, but also brings together tasty elements like slow-cooked meat and roasted tomatoes for a deep, hearty flavor that'll certainly have you coming back for seconds – or thirds! So if you're looking to take your taste experience up a notch, this over-the-top chili is just what you need. Just make sure you come hungry – or else be prepared to sweat it out

Over The Top Chili

Rated 3.3 stars by 138 users

Cuisine

American

Servings

12

Prep Time

15 minutes

Cook Time

2 hours

Ah, nothing quite says "comfort food" like a big ol' bowl of chili! This hefty chili is packed full of fresh vegetables, ground beef, and beans, simmered in a semi-spicy combination of seasonings and spices. What sets this chili apart is the meat is cooked "over the top" of the chili and creates an incredible smoky flavor! Topped with cheese, sour cream and some finely-chopped green onion, each bite will have you savoring every delicious morsel. So come one, come all--over the top chili awaits to tantalize your craving for a bowl of true comfort.

Ingredients

Brancho Rub
Fiesta Rub
Ancho Chile Powder, optional
2lbs ground beef, we used 80/20 ground chuck
1lb ground chorizo sausage
1 large sweet onion, diced
3-4 jalapenos, diced
chipotle peppers in adobo
2 cans of hot chili beans
1 can of fire roasted tomatoes
1 can of tomato sauce
beef broth (4 cups / 32oz)

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Directions

Preheat your grill or smoker to 250 degrees.
In a large cast iron dutch oven or large heavy bottomed pot, combine all the ingredients except the meat. Season to your taste with Brancho and Fiesta. We added some extra Ancho Chili Powder for a blast of heat.
Combine the meats and form into a large ball and then flatten slightly. It should look somewhere between a meatball and meatloaf. Season with Fiesta and Brancho rubs.
Place pot on the grill then top with a small baking rack or grill grate. Place your seasoned meatball on top of the grate. Smoke at 250 for one hour.
After one hour, raise smoker temp to 350 degrees and cook until meat has reached an internal temp of 140-150 degrees.
Once meat is at temp, break it up and mix it into the chili, then cook until desired thickness.
Serve and top with your favorite chili fixins!