Over the Top (OTT) Chili

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This Over the Top (OTT) Chili is an absolute masterpiece of outdoor cooking. Instead of browning ground beef in a pot, you place a massive, seasoned block of ground beef directly on a wire rack above your chili pot in a smoker. As the beef smokes, all those incredible rendered juices drip straight down into the simmering pot of beans, tomatoes, and spices below, infusing the entire dish with unmatched smoky depth.

Prep time: 25 mins | Cook time: 3.5–4 hours | Serves: 8–10

Ingredients

The Meat “Log”

  • 3 lbs high-quality ground beef (80/20 blend is ideal for juiciness)
  • 2 tbsp your favorite beef rub or BBQ seasoning (plus extra for sprinkling)

The Chili Base

  • 4 cans (15 oz each) beans (a mix of kidney, black, and pinto), drained and rinsed
  • 1 can (28 oz) crushed tomatoes or tomato puree
  • 1 can (14.5 oz) diced tomatoes with green chilis (like Rotel), undrained
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt (adjust to taste)
  • $\frac{1}{2}$ tsp black pepper
  • Optional kick: $\frac{1}{2}$ tsp cayenne pepper or 1 diced jalapeño.

Instructions

  1. Preheat Your Smoker: Fire up your smoker (pellet grill, offset, or charcoal smoker) and bring it to 225°F to 250°F (107°C to 121°C). Use a rich, sweet hardwood like hickory, pecan, or oak.
  2. Form the Meat Log: Shape the 3 pounds of ground beef into a large, cohesive oval loaf or “log” (similar to a giant meatloaf). Generously season the outside of the meat log on all sides with your BBQ rub or beef seasoning.
  3. Assemble the Chili Pot: In a large, uncovered, oven-safe Dutch oven (cast iron works wonderfully), combine all the chili base ingredients: the drained beans, crushed tomatoes, diced tomatoes with chilis, diced onion, bell pepper, minced garlic, beef broth, and all the spices. Stir everything thoroughly until the seasonings are fully incorporated.
  4. Position for the “OTT” Magic: Place a sturdy wire cooling rack or smoker grate directly over the open Dutch oven. Place your seasoned meat log right on top of the rack.
  5. Smoke: Place the entire setup (Dutch oven with the meat suspended above it) into your preheated smoker. Close the lid and let it smoke undisturbed for 2.5 to 3 hours, or until the internal temperature of the beef log reaches about 155°F to 160°F (68°C to 71°C). As it cooks, all those savory, smoky juices will drip directly down into your simmering chili pot.
  6. Break Up the Meat: Carefully remove the Dutch oven and the meat log from the smoker. Using tongs or a large wooden spoon, break the smoked meat log apart into bite-sized chunks right into the chili pot. Stir everything together so the smoky beef goodness marries with the bean and tomato mixture.
  7. Final Simmer: Return the uncovered Dutch oven back to the smoker (or turn your pellet grill up to 300°F / 150°C, or simmer on your stovetop) for another 30 to 45 minutes to let the flavors meld deeply and thicken up to your liking.
  8. Serve: Ladle hot into bowls and top with your favorite chili fixings like shredded cheddar cheese, sour cream, diced green onions, or sliced jalapeños!

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