
https://www.orwhateveryoudo.com/2021/01/smoked-over-the-top-chili.html
All credit to that site on this one.
Ingredients
Chili:
- 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
Meat:
- 2 pounds lean ground beef
- 1 tablespoon chili powder
- 1/2 tablespoon hatch chili powder
- 1 tablespoon SPG
- Salt Lick and Carnivore Black rub
Instructions
- In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and peppers and cook until soft.
- Add in all the tomatoes, the beans, water, and the chili seasoning mix and stir to combine.
- 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.
- Place onto your preheated pellet grill at 275 degrees. Cook for 45-60 minutes stirring the chili periodically.
- Turn the grill up to 350 and continue cooking until the meat is 150 degrees.
- Chop up the meat and toss into the chili mix.
- Stir and serve hot.
Thanks for sharing the link to my version! Greatly appreciated, and I’m glad you liked it!