Beef

Over-the-Top Chili

Prep Time: 15 min

Cook Time: 2 hrs, 30 min

Difficulty: Beginner

Instructions

Step 1: Preheat recteq to 325℉.
Step 2: In a 7 quart cast iron enamel Dutch oven, add all the ingredients for the chili and stir.
Step 3: In a large mixing bowl, combine the beef and seasoning and mix well. Shape into a disc about the same size as the pot.
Step 4: Add the Dutch oven to the recteq and elevate the meat with a baking rack over the Dutch oven.
Step 5: Allow the chili to simmer under the meat for about 2 hours. Once the meat is 155ºF internal, shred the beef patty into the chili mixture, stir well.
Step 6: Cover the chili with the lid and continue to cook for an additional 30 minutes, enjoy.

Ingredients

Serving Sizes

Chili

3 each (16 ounce) cans Pinto Chili Beans
2 each (16 ounce) cans Kidney Chili Beans
2 each Yellow Onions, chopped
2 each Green Bell Peppers, chopped
1 each (16 ounce) can(s) Rotel Tomatoes
2 tablespoon(s) Chili Powder
2 tablespoon(s) Smoked Paprika
2 tablespoon(s) Ray's Loco Gringo Rub
¹/₂ cup(s) Ketchup

Meat

3 pound(s) Ground Beef
1 tablespoon(s) Ben's Heffer Dust
1 tablespoon(s) Ray's Loco Gringo Rub

Tools Needed

Step 1: Preheat recteq to 325℉.
Step 2: In a 7 quart cast iron enamel Dutch oven, add all the ingredients for the chili and stir.
Step 3: In a large mixing bowl, combine the beef and seasoning and mix well. Shape into a disc about the same size as the pot.
Step 4: Add the Dutch oven to the recteq and elevate the meat with a baking rack over the Dutch oven.
Step 5: Allow the chili to simmer under the meat for about 2 hours. Once the meat is 155ºF internal, shred the beef patty into the chili mixture, stir well.
Step 6: Cover the chili with the lid and continue to cook for an additional 30 minutes, enjoy.

Chef Pairings

You can't go wrong with this delicious Over-the-Top Chili, perfect as a one dish meal or as a hotdog topping. For a hearty main course, serve alongside Southern Smoked Cornbread Cakes or Jody’s Cheesy Bacon Beer Bread.