Over the Top Chili

I frankly thought it looked stupid as stewing the meat is what chili is.

But I’ve never had it.

I did this recipe a year or so ago:

Over the top chili

1.5 lbs of ground beef (80/20)
.5 lbs hot pork sausage
.5 lbs ground chorizo
2 medium onions, chopped for chili
Another small or .5 onion into the meat
3 peppers chopped (bell peppers)
1 jalapeño chopped
3+ cloves of garlic - crushed

3tbsp chili powder
2tsp cumin
2tbsp garlic powder
1tbsp onion powder
1/2 tbsp black pepper

1 large can chopped tomatoes
1 large can of tomato sauce
2 small cans of rotel (or a can of green chili’s)
2 cans of kidney or Pinto beans (drained)
2 cans of chili beans

If you like it spicy, use hot rotel, add cayenne or more jalapeños


-Set smoked to 275
-Sauté garlic and veggies in large cast iron pot with some olive oil
-while that is happening, mix up all chopped meat and the dry spices, with the small onion (aboit 3/4 cup
-form into a giant Meat ball
-add tomatoes and beans to sautéed veggies
-put uncovered pot on the grill
-put grate on top of pot with the meatball on top
-cook meat ball to internal temp of 155 (typically 2-3 hours)
-remove meatball, break into pieces and add to pot
-if needed, liquid can be added (beer)
-cook 1-2 additional hours to allow flavors to mingle and liquid to reduce.