Dutch Oven: Over the Top Smoked Chili

[MileHighSmokerGirl]

Lodge Cast Iron Enameled Dutch Oven
Over the Top Smoked Chili for Championship Sunday.

Using my Mom’s chili recipe sans browned hamburger. I tripled up on everything to make a lot of it. Doing the hamburger over the top.


Chili Recipe
1 pound lean ground beef
1 can petite diced tomatoes
1 can brooks mild chili beans
1 8 ounce can tomato sauce
2/3 of a bottle of budlight
1/4 cup of ketchup
1/2 packet of Williams Original Chili Seasoning Mix (you can find this usually in the pasta aisle)
Mix everything together, bring to a boil (stirring constantly so it doesn't burn), then put on simmer for about 30 minutes).

(Obviously eliminating the stove top steps).

Go big…or go home.

 

[yankee2bbq]

I’m in for the ride!

 

[MileHighSmokerGirl]

Oh my goodness…

The best way I can describe this is that it tastes exactly how it looks. Like something you would eat on a cattle drive.

HOLY COW! It is DELICIOUS too. A little kick but not too much. Nice, rugged taste and the aromas are amazing. A real chuckwagon chili dinner. Wowzers…and that doesn’t even do the taste or aroma’s any justice.

Now into the oven at 250° it goes to simmer and thicken up a bit till 3 pm Mountain Time when my guests arrive for dinner.

 

[Sven Svensson]

My mouth is watering like a Basset Hound. Wow that looks tasty! Nice work.

 

[normanaj]

Very nice!

Its awesome when you know that what you're making is going to be good no matter what.

 

[OldSmoke]

Did it pickup much smoke? I’ve been thinking of trying this, like I do with my smoked baked beans.

 

[Colin1230]

Great job Smoker Girl, that looks fantastic!
I have tried the OTT Sloppy Joes but not the chili. I'm sure it would be awesome Cincinnati style.

 

[yankee2bbq]

Oh my goodness…

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The best way I can describe this is that it tastes exactly how it looks. Like something you would eat on a cattle drive.

HOLY COW! It is DELICIOUS too. A little kick but not too much. Nice, rugged taste and the aromas are amazing. A real chuckwagon chili dinner. Wowzers…and that doesn’t even do the taste or aroma’s any justice.

Now into the oven at 250° it goes to simmer and thicken up a bit till 3 pm Mountain Time when my guests arrive for dinner.

That looks awesome! Wish I can try some! Great job!

 

[Sowsage]

That looks great!! Over the top is how I like to do mine too! It deffinatly adds to it! Nice work!

 

[Steve H]

Wow! You nailed this! I do love over the top chili. And that is a sharp looking DO.

 

[Brokenhandle]

Chili looks excellent! And a nice looking new pot ya have!

Ryan

 

[MileHighSmokerGirl]

thank you all. This was a homerun.

The only thing I will change next time is draining the juice from the tomatoes. A bit watery but a slotted spoon fixed that issue.

Did it pickup much smoke? I’ve been thinking of trying this, like I do with my smoked baked beans.

it did but it was perfect. It really added to the flavor.

 

[motocrash]

killer looking chili!
My you've got big balls, and three of'em!

 

[bauchjw]

Wow! You crushed that! Looks amazing, great work!

 

[DRKsmoking]

Great looking chili Hannah, and hope the new Dutch Oven worked like you wanted it to
Except for the beer , that recipe is one of the ways we make chili

David

 

[SmokinGame]

Great looking batch!! I had never thought of smoking the burger separate. Looks like I have another reason to fire up the WSM.

 

[MileHighSmokerGirl]

Great looking batch!! I had never thought of smoking the burger separate. Looks like I have another reason to fire up the WSM.

I saw a guy on one of the wsm fb groups post it, so I started researching it. Over the top means the meat smokes over the pot/DO of chili and added a ton of flavor. I don’t think I’ll ever make chili any other way ever again.

 

[SmokinGame]

What did you attempt to smoke it at? 250F?

 

[SmokinGame]

Wonder how a good stout would do versus the budglight?

 

[MileHighSmokerGirl]

Wonder how a good stout would do versus the budglight?

only one way to find out.