How to Make Over the Top Chili on the Grill

Over the Top Chili is a dish where the chili base is simmered in a pot while the meat component is placed on a wire rack and smoked above it. This allows the meat to take on a smokey flavor, while the chili collects the drippings of the fat being rendered throughout the cooking process.

The result is a delicious, smokey chili dish, that is sure to please!

Ingredients

Ground Beef "Loaf"

• 2 lbs Ground Beef
• Worcestershire Sauce
• Seasonings: Salt, All Spice, Chili Powder, Onion Powder, Garlic Powder, Mustard Powder, Smoked Paprika

Chili Base

• 1 Large White / Yellow Onion
• 2 Green Bell Peppers
• 2 Cans Black Beans
• 2 Cans Diced Tomatoes
• 1 Can Diced Tomatoes with Chili Peppers
• Seasonings: Salt, Chili Powder, Garlic Powder
• Vegetable Oil
• Optional: Small chunk of dark chocolate.

Instructions

1. Add the ingredients for the meat "loaf" in a large bowl. Add seasonings to your preferred level of taste. You can refer to the embedded video for seasoning amounts.
2. Using your hands, thoroughly mix the ingredients together.
3. Once mixed, shape the ingredients into a ball or "loaf" that is smaller than the opening of the pot you will be cooking the chili in and set aside.
4. In the pot you will be making the chili in, place it on the stove at medium high heat, make sure this is an oven safe pot as it will go on the grill/smoker to cook.
5. Add a tablespoon of vegetable oil (or your preferred oil, vegetable oil will be more neutral though).
6. Add the diced up onion and green bell peppers to the pot and lightly sauté them until they begin to soften up and turn gold. Feel free to add additional seasoning to the pot at this time.
7. Once the onion and peppers have softened, add the black beans and all cans of tomatoes to the pot. Then mix.
8. Once mixed, take a wire rack and place it on the top of the pot over the chili base. Then place the meat "loaf" onto the rack and make sure it doesn't extend over the edges of the pot.
9. Place the pot on your smoker between 225–250 degrees.
10. Optional: While cooking, you can add a piece of dark chocolate to the chili base to add another layer of flavor to the base.
11. Once the ground beef reaches an internal temperature of 160 degrees Fahrenheit, remove the pot from the grill / smoker.
12. Add the meat to the pot and break it up with a spatula or large spoon.
13. Serve and enjoy!

Now, I am not here to argue on the semantics of what chili is. I know some people say it's not chili if it has beans, or that corn automatically disqualifies a dish from being chili, and I do not have the energy to argue on that.

However, if those things don't qualify as chili for you, then feel free to omit and substitute ingredients as you want. The beautiful thing about this recipe is how versatile it is and how you can modify it to fit your tastes and preferences.

Tips:
Whenever I am cooking, I do not measure my seasonings. I recommend under seasoning early on and tasting throughout and at the end of the cook and adjusting as needed. For chilis, stews, and other similar dishes, it is very easy to add seasonings as needed throughout the cooking process, so don't worry if you feel like it is missing something early on!