OTT chili!

This OTT (Over-The-Top) Chili is an absolute masterpiece for barbecue lovers and chili enthusiasts alike. Instead of browning ground beef in a pot, you smoke an entire seasoned block of beef chuck (or a whole meatloaf-style log) directly over a pot of simmering chili ingredients. As it cooks, all those glorious, smoky meat juices drip right down into the chili, infusing every single bite with incredible depth of flavor!

Over-The-Top (OTT) Smoked Chili

• Prep time: 20–25 minutes
• Cook time: 3–4 hours (on a smoker or pellet grill at $225^\circ\text{F}$ to $250^\circ\text{F}$)
• Yield: 8–10 hearty servings

Ingredients

• 3 to 4 lbs ground beef (80/20 is best for juiciness) — Alternatively, shape it into a large, thick meatloaf log.
• Your favorite beef rub or BBQ seasoning (about 2–3 tablespoons)

• 2 tablespoons olive oil or butter
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes or fire-roasted diced tomatoes
• 2 cans (15 oz each) kidney beans or black beans, rinsed and drained (optional—traditional Texas style skips beans, but they are great here!)
• 1 cup beef broth (or beef bone broth)
• 1 can (12 oz) dark beer (like a stout, porter, or amber ale) or substitute extra beef broth
• 2 tablespoons tomato paste

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (adjust for your preferred heat level)

Step-by-Step Instructions

1. Fire Up Your Smoker: Preheat your smoker, pellet grill, or even a charcoal grill set up for indirect heat to $225^\circ\text{F}$ to $250^\circ\text{F}$. Use a rich wood like oak, hickory, or pecan.
2. Prep the Meat: Form your ground beef into a large, sturdy mound, ball, or a thick log shape. Generously season the entire outside of the meat with your BBQ rub or a mix of salt, pepper, and garlic powder.
3. Build the Chili Base: In a large, heavy-duty disposable aluminum roasting pan (or a cast-iron Dutch oven that is safe for the smoker), combine all the base ingredients: diced onions, bell peppers, garlic, crushed tomatoes, beans, broth, beer, tomato paste, and all the chili seasoning spices. Stir everything together well.
4. The “Over-The-Top” Setup: Place a sturdy wire cooling rack right over the top of your chili pot/pan. Place your seasoned block of ground beef directly onto the wire rack.
5. Smoke It: Put the whole setup into your preheated smoker. Smoke uncovered for 3 to 4 hours. As the beef cooks, all those incredible fat drippings and smoke-infused juices will melt right down into the simmering chili below.
6. Break It Apart: Once the internal temperature of the beef reaches around $160^\circ\text{F}$ to $165^\circ\text{F}$ and it’s cooked through, take the meat off the smoker. Use a wooden spoon or spatula to break the smoked beef apart into bite-sized crumbles and stir it directly into the chili pot.
7. Simmer to Marry Flavors: Optional: If you want the chili even thicker and more unified, put the chili pot back into the smoker (or on your stove over low heat) uncovered for another 30 to 45 minutes. Taste and adjust salt if needed.

Topping Recommendations

• Sharp cheddar cheese or Monterey Jack
• A dollop of sour cream or Greek yogurt
• Diced green onions or red onions
• Sliced jalapeños for an extra kick