Traeger Over The Top Chili
This Traeger Over The Top Chili is hands down the best chili I’ve ever had! The meatball you put above the chili turns out smokey and so juicy! Plus – with the Traeger – it’s super simple – two hours and you'll have the best smoked chili you've ever tasted!
Equipment
Ingredients
- 2 lbs ground beef 80/20
- 2 tbsp Worcestershire sauce
- 1 tbsp Texas Roadhouse Steak Seasoning
- 3 tbsp olive oil
- 1 onion diced
- 1 green pepper diced
- 1 jalapeno diced
- 2 tbsp garlic minced
- 3 tbsp chili powder
- 1 tbsp cumin
- 2 tsp coarse sea salt
- 1 tsp black pepper
- 15 oz can kidney beans with liquid
- 15 oz can black beans with liquid
- 29 oz can crushed tomatoes
- 10 oz can diced tomatoes
- 1 cup water
- 1 tbsp Better than Bouillon Beef Base
Instructions
- In a large bowl, mix the ground beef, Worcestershire sauce and Steak Seasoning.2 lbs ground beef, 2 tbsp Worcestershire sauce, 1 tbsp Texas Roadhouse Steak Seasoning
- Form the meat mixture into a giant meatball and set aside
- Turn Traeger to smoke leaving the lid open - once smoke dissipates - turn temp to 225 and shut lid
- In a Cast Iron Dutch oven, heat the oil over medium-high heat and saute onions, garlic, jalapeno and bell pepper for 4-5 minutes or until the onions are translucent.3 tbsp olive oil, 1 onion, 1 green pepper, 2 tbsp garlic, 1 jalapeno
- Add chili powder, cumin, salt and pepper to the sauteed veggies and cook for an additional 1-2 minutes3 tbsp chili powder, 1 tbsp cumin, 2 tsp coarse sea salt, 1 tsp black pepper
- Add the beans with liquid, crushed tomatoes, diced tomatoes, 1 cup water and bouillon to the veggies. Heat until chili is simmering15 oz can kidney beans with liquid, 15 oz can black beans with liquid, 29 oz can crushed tomatoes, 10 oz can diced tomatoes, 1 jalapeno, 1 cup water, 1 tbsp Better than Bouillon Beef Base
- Put the chili on the bottom rack grill grate of your smoker. Top the Dutch oven with a baking rack and set the giant meatball on top of the rack above the chili. This will ensure that all the drippings go into the chili.
- Cook it at 225 for an hour, then turn the heat up to 350 and cook for an additional 60 minutes or until the beef comes to an internal temperature of 160. Use an instant read thermometer to check the temperature.
- Remove the meatball and let rest for 5-10 minutes
- Using your hands or meat shredders, break up the ground beef and add to the chili. (snag a couple of bites - it's amazing!)
- Stir together and dig in! Garnish with cilantro, cheese and onions
Notes
What if I don’t have a smoker? How would I make this on a regular grill.?
You just need wood chips. Soak them in water for 30 minutes before starting the grill. One cup of wood chips will last for about 20 minutes. Keep adding chips to the grill throughout the process.
If you use a charcoal grill, light the coals, when the coals are ready, place them on one side of the grill. Place some of the wood chips on top of the coals. Place your food on the side without the coals to cook it with indirect heat.
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1.5cupCalories: 495kcalCarbohydrates: 32gProtein: 29gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 81mgSodium: 1442mgPotassium: 1149mgFiber: 11gSugar: 8gVitamin A: 1256IUVitamin C: 31mgCalcium: 139mgIron: 7mg
Tried this recipe?Let us know how it was!