Today we are making an amazing and eye popping Over the Top Chili (Upside Down Chili). Also known as Smoked Chili. This is an amazing way to make chili that is loaded with flavor and relatively easy.
:: PRODUCTS USED TO COOK CHILI ::
– Meater Probe –
– Dutch Oven –
– Heat Resistant Grill Gloves –
– Kick Ash Basket –
– Meat Church Seasonings –
– Kamado Joe Charcoal –
– Royal Oak Fire Starter –
– Kamado Joe Grill:
:: RECIPE ::
: Ingredients:
– 2 Onions
– 4 Cloves of Garlic
– 2lbs of 80/20 Ground Beef
– 2 Sweet Bell Peppers (any color)
– 2 28oz Cans of Whole Peeled (or Crushed) Tomatoes
– 2 15oz Cans of Kidney Beans
– Can of Corn
– Your Seasoning of Choice
– Couple Strips of Raw Bacon
: Process
– Get your Grill to 350 degrees with smoking wood of choice
– Dice up your onions, peppers and garlic
– As the grill is coming up to temperature, lay the Dutch Oven directly on the heat deflectors
– Once at temperature, add the bacon to the Dutch Oven
– When the bacon is almost done cooking, add the onions
– When the onions are done, add the rest of your veggies (peppers, garlic, beans, tomatoes, corn)
– After stirring, put the cooking grates on the grill above the Dutch Oven and close the lid
– Season 2lbs of ground beef (I use Meat Church Seasonings) and form a large oval
– Put the ground beef on the cooking crate above the Dutch Oven and close the lid
– Cook until an internal temperature of 145 on the meat
– Once ready, remove the meat and break it into small pieces and add it to the Dutch Oven
– Close the lid and let everything cook together for another 30 minutes or until desired consistency
– If the chili is too thick, add water or beef stock to your liking
– If it is too thin, then continue to cook until excess moisture is cooked off
:: INTERNAL MEAT TEMPERSTURE GUIDE ::
– Rare – 125
– Medium Rare – 135
– Medium – 145
– Medium Well – 150
– Well Done – 160