Over the top chili

Slightly modified version of:
All credit to that site on this one.



  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 cup diced bell peppers (I used red, yellow, orange, and green peppers)
  • 1 28oz can diced tomatoes in juice
  • 1 15oz can stewed tomatoes
  • 1 can Rotel (chili fixin’s)
  • 28 oz can water
  • 2 cans chili beans in sauce  
  • 1 package chili seasoning mix
  • SPG to taste


  • 2 pounds lean ground beef
  • 1 tablespoon chili powder
  • 1/2 tablespoon hatch chili powder
  • 1 tablespoon SPG
  • Salt Lick and Carnivore Black rub


  1. In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and peppers and cook until soft. 
  2. Add in all the tomatoes, the beans, water, and the chili seasoning mix and stir to combine.
  3. In a large bowl, mix together the meat ingredients, holding off on the rub, form into a large loaf, sprinkle all sides with the salt lick and black carnivore rubs and place the whole thing on a rack above the chili. 
  4. Place onto your preheated pellet grill at 275 degrees. Cook for 45-60 minutes stirring the chili periodically. 
  5. Turn the grill up to 350 and continue cooking until the meat is 150 degrees. 
  6. Chop up the meat and toss into the chili mix.
  7. Stir and serve hot.

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