The Best Over The Top (OTT) Chili: Viral Smoked Recipe
Take your chili to the next level with the “Over The Top” smoking method. Learn how to smoke a massive 3lb seasoned meatball directly over your chili pot to catch every drop of smoky flavor on your pellet grill.
Prep Time:
30 Minutes
Cook Time:
3–4 hours
Serves:
8–10
Ingredients
The Chili Base (In the Pot)
- 1 - large yellow onion (diced),
- 2 - bell peppers (diced)
- 3 - cloves garlic (minced)
- 1 - jalapeño (seeded and minced)
- 2 cans - (15 oz) Kidney or Pinto beans (drained)
- 1 can - (28 oz) crushed tomatoes
- 1 can - (10 oz) Rotel (diced tomatoes with green chilies)
The Meatball (Over the Top)
- 2 lbs - Ground Beef (80/20 is best for drippings)
- 1 lb - Ground Pork or Hot Italian Sausage
- 1 - 1 egg
- ½ cup - breadcrumbs.
- 3tbsp - of a bold rub like Meat Church Holy Gospel
Instructions
Fire Up the Smoker
Step 1
Preheat your pellet grill to 250°F. I recommend using Hickory or Mesquite pellets for chili, as they stand up well to the heavy spices.
Assemble the Base
Step 2
In your Dutch oven, mix all the "Chili Base" ingredients. Give it a good stir. You don’t need to cook the veggies beforehand; they will soften beautifully during the 4-hour smoke.
Form the Meatball
Step 3
In a large bowl, mix the ground beef, sausage, egg, and breadcrumbs. Form it into one large, tight ball (roughly the size of a grapefruit or slightly larger). Season the entire exterior heavily with the Holy Gospel Rub.
The Setup
Step 4
Place the Dutch oven (without the lid!) on the grill. Place the wire cooling rack directly on top of the Dutch oven, and set the meatball in the center of the rack.
The Smoke
Step 5
Close the grill lid. Smoke for 3–4 hours. You are looking for the meatball to reach an internal temperature of 155°F. As it cooks, you’ll see the fat and juices dripping into the chili base below.
The Mix
Step 6
Once the meat reaches 155°F, remove the rack and meatball. Use a pair of forks or a meat masher to crumble the smoked meat into the chili pot. Stir everything together.
Final Simmer
Step 7
Let the chili simmer in the smoker for another 30 minutes to allow the flavors to marry. Taste and add salt or a dash of hot sauce if needed.
Essential Tools for Over The Top Chili
Executing the “Over The Top” method requires a few specific pieces of gear to ensure proper airflow and safety while handling heavy, hot equipment on the smoker.
- Lodge 6 Quart Cast Iron Dutch Oven: This is the backbone of the recipe. Cast iron retains heat better than any other material, ensuring your chili base stays at a consistent simmer throughout the long smoke.
- Checkered Chef Cooling Rack: You need a sturdy, oven-safe wire rack to bridge the top of your pot. This allows the smoke to circulate around the meatball while providing a stable platform for the drippings to fall through.
- Meat Church Holy Gospel BBQ Rub: For that signature “Texas Red” color and a savory-sweet bark, this rub is non-negotiable. It creates the perfect crust on the meatball that eventually seasons the entire pot.
- Traeger Pro Series 575 Pellet Grill: The set-it-and-forget-it nature of the Traeger is perfect for a 4-hour cook. The WiFIRE technology allows you to monitor the internal temperature of the meatball from your phone without lifting the lid.
- Thermapen one: Since the meatball sits above the liquid, it can cook faster than you expect. This instant-read tool ensures you pull the meat at exactly 155°F to prevent it from drying out before it hits the chili.
Pitmaster Tip: Make sure your wire rack is slightly larger than the diameter of your Dutch oven so it sits securely on the rim. Safety first when you’re dealing with 3 lbs of hot meat!
