OVER THE TOP CHILI
Kissed by smoke and loaded with big, beefy goodness, Over The Top Chili is a must-try for smokers and chili lovers!
Provided by Chef Jenn
Categories Main Course
Time 2h15m
Number Of Ingredients 18
Steps:
- Mix the ground beef with the Worcestershire sauce and Montreal Steak Seasoning. You can also use 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder instead.
- Form the meat mixture into a giant meatball, then flatten it down a wee bit but leave it quite thick.
- In a large skillet or Dutch oven, heat the oil over medium-high heat and sautee the onions, garlic, and bell pepper for 4-5 minutes or until the onions are translucent.
- Add the spices to the sauteed veg and cook for an additional minute or until fragrant.
- Add the crushed tomatoes, diced tomatoes, diced chilis, drained and rinsed canned beans, tomato paste, and beef broth to the veggies. Bring this up to a simmer. Season with the salt.
- Fire up your Traeger or pellet smoker to 225-F.
- Put the chili on the bottom rack of your smoker, and position the giant beef flattened meatball on the rack above the chili, placing it directly ABOVE the chili pot so that all the beef drippings go into the chili.
- Cook it at 225-F for about an hour, then turn the heat up to 325-F and cook for an additional 40-60 minutes or until the beef comes to an internal temperature of 165-F. Use your probe or digital meat thermometer to check the temperature.
- Stir the chili every 30-40 minutes, and if it starts to get too thick, add up to 1 cup of beef broth a bit at a time so it doesn't get too runny. Heat the broth first so you don't drop the temperature of the chili.
Nutrition Facts : ServingSize 1.5 cups, Calories 383 kcal, Carbohydrate 19 g, Protein 25 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1165 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 11 g
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
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