Over-The-Top (OTT) Chili

This Over-The-Top (OTT) Chili is an absolute game-changer in the BBQ and chili world! Instead of browning ground beef in a pot, you take a massive, seasoned whole block of ground meat and place it directly on a wire rack above your pot of chili ingredients in a smoker or oven.

Ingredients

• The Meat “Dome” (The Star):
  • 3 to 4 lbs ground chuck (80/20 lean-to-fat ratio is best for flavor and dripping!)
  • 2 to 3 tbsp of your favorite BBQ rub or chili seasoning
• The Chili Base (To Go in the Pot Below):
  • 2 cans (15 oz each) dark red kidney beans, rinsed and drained (or chili beans)
  • 2 cans (15 oz each) black beans or pinto beans, rinsed and drained
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes (with juices)
  • 1 can (15 oz) tomato sauce
  • 1 can (10 oz) diced tomatoes with green chilies (like Ro-Tel)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt and ½ tsp black pepper
  • Optional: ½ cup beef broth or dark beer (if the chili looks too thick during the cook)

Instructions

1. Shape the Meat Dome

• Take your ground chuck straight from the fridge and shape it into a large, uniform football- or dome-shaped loaf (about the size of a large loaf of bread).
• Coat all sides of the meat loaf generously with your favorite BBQ rub or chili seasoning, patting it down so it sticks.

2. Assemble the Chili Pot

• In a large, heavy-bottomed disposable aluminum roasting pan (or a large cast-iron Dutch oven that can fit your smoker/oven setup), combine all the chili base ingredients: the beans, diced tomatoes, tomato sauce, Ro-Tel, onions, bell pepper, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together well.

3. Set Up the Over-The-Top Rig

• Place a wire cooling rack (or a sturdy metal smoker rack) directly over the top of your chili pot.
• Place your seasoned meat loaf right onto the center of the wire rack.

4. The Smoke / Bake Phase

• If smoking: Preheat your smoker to 225°F to 250°F (110°C to 120°C) using a rich wood like hickory, pecan, or oak. Place the entire setup (pot + rack + meat) into the smoker.
• If using an oven: Preheat your oven to 275°F (135°C). Place the setup inside.
• Let it cook undisturbed for 2.5 to 3 hours, or until the internal temperature of the meat loaf reaches about 155°F to 160°F (68°C–71°C). As it cooks, all the glorious melted fats and smoke-infused juices will drip straight down into the bubbling chili below!

5. Break Up and Marry the Flavors

• Remove the chili pot and the meat loaf from the smoker/oven.
• Using a spatula or wooden spoon, chop up the smoked meat loaf into bite-sized chunks and dump the meat right into the chili pot, stirring it thoroughly into the bean and tomato mixture. (If the chili looks a bit too thick after all that reducing, stir in a splash of beef broth or beer).
• Cover the chili pot with foil and return it to the smoker/oven for an additional 30 to 45 minutes to let all those rich flavors meld completely.

6. Serve Hot

• Ladle the rich, smoky, ultra-savory chili into bowls and top with your favorite fixings: shredded cheddar cheese, sour cream, diced red onions, and fresh cilantro!

Pro-Tips for Success

• Don’t Skimp on the Fat: While lean ground beef is great for everyday cooking, OTT Chili relies on that 80/20 (or even 73/27) fat ratio. As the fat renders on the smoker, it bastes the meat and adds an unmatched richness to the bean mixture below.
• Wood Choice Matters: If you are using a pellet smoker or offset smoker, hickory or mesquite wood pairs exceptionally well with the bold, savory flavors of a heavy chili!