pi guy
Smoking Fanatic
I know others have posted about this before, but wanted to share my experience doing the "over the top" chili method for the first time.
Here is the recipe for the chili. I just pulled from a random site online and tried it. I obviously didn't add the ground beef as it calls for, but it give you an idea of the ingredients.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
3 tablespoons tomato paste
2 pounds ground beef, preferably 80 to 85% lean
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa powder
2 teaspoons dried oregano
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 (about 15-ounce) cans kidney beans, drained and rinsed
1 (28-ounce) can fire-roasted crushed tomatoes
1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)
1 teaspoon apple cider vinegar
Instructions
Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 1 diced medium yellow onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 3 minced garlic cloves and cook until fragrant, about 1 minute. Add 3 tablespoons tomato paste and stir to coat the onions. Cook, stirring occasionally until darkened in color, 2 to 3 minutes.
Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
Add 2 (about 15-ounce) drained and rinsed cans kidney beans, 1 (28-ounce) can fire-roasted crushed tomatoes, and 1 (14.5-ounce) can low-sodium beef or chicken broth, and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.
Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as needed. Ladle into bowls and serve with desired toppings.
Here are some pics...
The ingredients - Never made chili with cocoa powder before:
Cooked the chili ingredient (minus the ground beef of course) on the stove. Then transferred it to an aluminum pan, then into the smoker with cherry wood pellets in my AMNPS. Made a football out of 80/20 ground beef seasoned inside and out with Kinder's "The Blend" (SP&G):
Set the meat above the chili, smoked at 250 for 3 hours, bumped it up to 275 (to hurry things up) for about 30 minutes maybe:
Took the meat out of the smoker, broke it up into small-ish chunks, then into the chili it went for another hour or so:
Topped it off with cheddar blend shredded cheese, sour cream and the world's largest green onions ever (we grew them in the backyard and they went nuts all summer):
The flavor was great! Although it was a bit spicy for everyone's tastes (I might have gone a little heavy with the chili powder and cayenne). It was totally different than our usual chili recipe which is much thinner and sweeter. Will make this again! Thanks for looking.
Here is the recipe for the chili. I just pulled from a random site online and tried it. I obviously didn't add the ground beef as it calls for, but it give you an idea of the ingredients.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
3 tablespoons tomato paste
2 pounds ground beef, preferably 80 to 85% lean
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa powder
2 teaspoons dried oregano
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 (about 15-ounce) cans kidney beans, drained and rinsed
1 (28-ounce) can fire-roasted crushed tomatoes
1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)
1 teaspoon apple cider vinegar
Instructions
Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 1 diced medium yellow onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 3 minced garlic cloves and cook until fragrant, about 1 minute. Add 3 tablespoons tomato paste and stir to coat the onions. Cook, stirring occasionally until darkened in color, 2 to 3 minutes.
Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
Add 2 (about 15-ounce) drained and rinsed cans kidney beans, 1 (28-ounce) can fire-roasted crushed tomatoes, and 1 (14.5-ounce) can low-sodium beef or chicken broth, and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.
Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as needed. Ladle into bowls and serve with desired toppings.
Here are some pics...
The ingredients - Never made chili with cocoa powder before:
Cooked the chili ingredient (minus the ground beef of course) on the stove. Then transferred it to an aluminum pan, then into the smoker with cherry wood pellets in my AMNPS. Made a football out of 80/20 ground beef seasoned inside and out with Kinder's "The Blend" (SP&G):
Set the meat above the chili, smoked at 250 for 3 hours, bumped it up to 275 (to hurry things up) for about 30 minutes maybe:
Took the meat out of the smoker, broke it up into small-ish chunks, then into the chili it went for another hour or so:
Topped it off with cheddar blend shredded cheese, sour cream and the world's largest green onions ever (we grew them in the backyard and they went nuts all summer):
The flavor was great! Although it was a bit spicy for everyone's tastes (I might have gone a little heavy with the chili powder and cayenne). It was totally different than our usual chili recipe which is much thinner and sweeter. Will make this again! Thanks for looking.
