Over the Top Chili: A Smoky and Flavorful Twist on Classic Chili

Smoked Over the Top Chili is a delicious twist on a classic recipe, where ground meat is smoked on a rack above a pot of chili, allowing the meat to drip flavorful juices into the chili below. This method infuses the chili with a rich, smoky flavor, making it a standout dish for any gathering.

Ingredients

For the Chili:

• 1 tablespoon canola or other neutral flavored oil
• 1 medium yellow onion, diced
• 1 medium red or green bell pepper, diced
• 2 tablespoons Traeger Spicy Fajita Rub
• 3 (16-oz) cans beans (pinto, great northern, kidney), drained and rinsed
• 1 (28-oz) can diced tomatoes and green chilies, drained
• 4 cups beef broth

For the Meat:

• 1 pound ground beef (preferably 80% lean)
• 1 pound ground pork
• 2 tablespoons Traeger Spicy Fajita Rub
• 1 1/2 teaspoons chili powder (optional)

For Serving:

• 4 scallions, thinly sliced
• 2 cups grated cheddar cheese
• 1 cup sour cream
• Cornbread (optional)

Instructions

1. Prepare the Chili Base:

   • Heat 1 tablespoon of oil in a large enameled Dutch oven over medium-high heat.
   • Add diced onion and bell pepper; cook, stirring occasionally, until softened (3-5 minutes).
   • Season with 2 tablespoons Traeger Spicy Fajita Rub.
   • Add beans, diced tomatoes and chilies, and beef broth; bring to a simmer.

2. Prepare the Grill:

   • Position the grill rack high enough to fit a Dutch oven below it. Preheat the Traeger with the lid closed to 225°F. Use Super Smoke if available.

3. Prepare the Meat:

   • In a bowl, mix ground beef and pork with 2 tablespoons Traeger Fajita Rub and optional chili powder.
   • Form into a large ball and coat lightly with oil.

4. Smoke the Meat:

   • Transfer chili to the bottom grate of the grill.
   • Place the ball of meat on the rack above the pot, ensuring drippings will fall into the chili.
   • Smoke for 90 minutes at 225°F with the lid closed.

5. Finish Cooking:

   • Increase grill temperature to 350°F and continue cooking until the meat reaches an internal temperature of 160°F (about 2 hours).
   • Remove meat, crumble it into the chili along with any juices, and let cook for an additional 30 minutes.

6. Serve:

   • Top with scallions, grated cheddar cheese, and sour cream.
   • Serve with cornbread if desired.

Thought-Provoking Insights

1. The Impact of Smoked Flavor

Smoking the meat above the chili not only enhances the meat's flavor but also adds a unique depth to the chili itself. The dripping fat and juices enrich the chili, creating a layered and complex taste profile that is hard to achieve with traditional stovetop methods.

2. Customizing Your Chili

The flexibility of this recipe allows for various customizations. For those who prefer a milder chili, reducing or omitting the additional chili powder and cayenne pepper can tailor the heat level. Vegetarians can also adapt the recipe by using plant-based meat alternatives and vegetable broth.

3. Serving Suggestions

Pairing the chili with different toppings and sides can elevate the dining experience. Classic options like grated cheddar cheese, sour cream, and scallions add texture and flavor. Cornbread, rice, or even tortilla chips can complement the dish, making it versatile for various preferences and occasions.

By following these steps and insights, you can create a memorable and flavorful Smoked Over the Top Chili that stands out at any gathering.