Whenever thereās a chill in the air, @thehungryhussey knows itās time for his famous Over-the-Top Chili! Smoked to perfection on the Blackstone Pellet Grill, this hearty dish gets its incredible flavor from bold spices, roasted meat, and a little smoky magic. Perfect for cozy nights, Husseyās chili is what he calls ‘some good groceries!’
Over-the-Top Chili: https://blackstoneproducts.com/blogs/recipes/over-the-top-chili
Ingredients
1 cup chopped celery
1 cup chopped yellow onion
2 fresh jalapeƱos, diced
4ā5 garlic cloves, minced
2 tablespoons Bacon Up (or preferred cooking fat)
Ā½ cup chili powder
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon Mexican oregano
1 teaspoon cayenne pepper (optional)
2 teaspoons smoked paprika
2 (15 oz) cans diced tomatoes
1 (14 oz) can Rotel
1 (14 oz) can tomato sauce
12 oz tomato juice
1 container unsalted beef broth
1 tablespoon Knorr tomato and chicken powder
1 can kidney beans
2 lbs ground chuck
2 teaspoons Essentials blend seasoning
2 teaspoons Outlaw BBQ seasoning
1 teaspoon Blackening seasoning
Directions
1. Get the pellet grill up to 250Ā°F. Preheat the griddle to low heat.
2. Chop celery, onion, jalapeƱos, and garlic. Add 1 tablespoon Bacon Up to the griddle and sautƩ the celery, onion, and jalapeƱos until softened. Add the garlic near the end.
3. Place a Dutch oven on the griddle or pellet grill and add 1 tablespoon Bacon Up. Add all the spices (chili powder, cumin, coriander, onion powder, garlic powder, oregano, cayenne, smoked paprika) to the Dutch oven and bloom them for 1ā2 minutes, stirring occasionally.
4. Add diced tomatoes, Rotel, tomato sauce, tomato juice, beef broth, kidney beans, and Knorr tomato and chicken powder into the Dutch oven. Stir well to combine.
5. Season the ground chuck with Essentials blend seasoning and mix it into the meat. Shape the meat into a large ball and coat it with Outlaw BBQ seasoning and Blackened seasoning.
6. Place a wire rack over the Dutch oven and position the meatball on the rack. Cook in the pellet grill until it reaches an internal temperature of 165Ā°F, approximately 1 hour.
7. Remove the meatball, chop it into bite-sized pieces, and add it to the Dutch oven.
8. Return the Dutch oven to the pellet grill and simmer for an additional 2ā3 hours to develop flavors.
9. Remove the Dutch oven from the grill and serve the chili with your favorite toppings, such as smoked cheddar cheese, pickled jalapeƱos, and sour cream.
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30 Comments
No beans, Texas Red is the best!!!
Kidney or Pinto? I prefer kidney beans.
Sorry Texans… I like lots of beans in my chili! – We need 'em up here in Canada – The "Natural Gas" helps keep us warm. š – Cheers!
Iām good with beans or no beans but if you put spaghetti noodles in it thatās were I draw the line
BEANS GALORE!!!!
Always add beans to my chili. Man I need a smoker something fierce.
Not nearly enough seasoning on the ground beef!
Looks a thin(watery). I like a thicker chili myself, JMO.
No, beans donāt belong in chili
Hussey you need more beans
Beans are a must!
Chile is not chile without beans. Lots and lots of beans.
Beans are a must otherwise it's just chilly flavored meat.
The secret is to undercook the onions, everyone will get to know each other in the pot
Beans, Yes! Plus it makes more Chilli and you can feed more people. I have even added mushrooms to mine.
Lots of them there beans for me
This looks great .. I have done Over the top many times and love it . I set aside pulled pork, brisket and chicken for my chili as well .. I add it to my dutch oven a and add ground sausage to the meat ball.
Sorry but you didnt make chili, you made bean soup with meat.
Beans were traditionaly used to replace some of the meat because of the cost/availability
Ok
Yes to beans! Pinto
No beans thereās enough filler with the tomatoes
Here in northern Ohio, it's beans for sure.
Team bean , all day long !!! šŖ
This is excellent
I'm trying tonight. Sounds delicious.
Chili without bean is simply un-American.
Chili is too loose, cut back on the salt and add crushed corn tortilla chips to thicken it up. As for beans, yes. Some cinnamon and cocoa powder adds depth to the flavor
Looks good. Laughed when you said it'll cook for an hour and reduce at the end but when it came out it had the exactly the same amount of liquid. Thanks for the recipe!
No beans for me down here in Louisiana. I double up with meat and itās usually leftover smoked brisket.