Over the Top Chili

Chili Seasoning:

1 tbsp cumin
1 tbsp paprika
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tsp dried mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cinnamon

Start the smoker. Bring your smoker to 300°-325° while competing the next steps.

Saute one sweet onion, two serrano peppers, one medium jalapeno pepper, 1 tsp minced garlic, and 2 tbsp beef tallow or butter. Cook until the edges of the onions and peppers begin to brown and the onions are glassy.

Place veggies in a Dutch oven, then add one 28 oz can of crushed tomatoes, 2 cans of chili beans, 8 oz of beef broth, 2 tbsp of my chili seasoning (add more for more punch), and 2 bay leaves. Stir to combine. You can place the Dutch oven in the smoker, uncovered, while prepping the meat.

Using 2.5-3 lbs of ground beef, create a round loaf approximately 2 inches thick and no greater in circumference than your Dutch oven. Coat the meat with my chili seasoning. Place a grill grate or baking rack on top of the Dutch oven and put the meat on the grate directly over the chili. Shut the smoker and manage temps, cooking the meat until it reaches 155-160° internal temperature.

Add the meat to the chili and use a spoon to chop it up and mix it in.

At this point, depending on how much smoke you like, you can stop and remove the chili from the smoker, cover, and rest it for 20-30 minutes. If you want more smoke, then allow the chili to simmer in the smoker for another 1-2 hours, then rest for 15 minutes and enjoy!!

*Note: If you don’t like beans in your chili, simply cut that ingredient out and add another tbsp of chili seasoning!