Over The Top Chili

Ingredients

Chili

• 2 tablespoons oil
• 1 onion, diced
• 1/2 cup diced chilies or peppers, like hatch or jalapeño or bell peppers (I used hatch chilies that were located in a bag in the refrigerated section)
• 1 28oz can diced tomatoes in juice
• 1 15oz can stewed tomatoes
• 1 can Rotel (whichever flavor is your favorite)
• 28 oz can water
• 1-2 cans chili beans (optional)
• 1 package chili seasoning mix (or your own, but I like the one in the pics by Carroll Shelby.)
• Salt, Pepper, and Garlic (SPG) to taste

Meat

• 2 pounds lean ground beef
• 1 tablespoon chili powder
• 1/2 tablespoon hatch chili powder
• 1 tablespoon SPG
• Generous amounts of your favorite rub (optional)

The Build

1. In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and chilies and cook until soft. 
2. Add in all the tomatoes, the water, and the chili seasoning mix and stir to combine. Heat over medium heat until simmering. 
3. In a large bowl, mix together the meat ingredients, holding off on the rub, form into a large ball, sprinkle all sides with your favorite rub (I love Meat Church rubs), and place the whole thing on a rack above the chili. 
4. Place onto your preheated pellet grill at 275 degrees. Cook for 45-60 minutes, stirring the chili periodically. 
5. Turn the grill up to 325-350 and continue cooking until the meat is 145-150 degrees. 
6. Place the meat into the chili and break it apart. 
7. Cook another 20 minutes, stirring well, and serve hot.

Serve with

Dad suggests Cornbread or, even better, cornbread griddle cakes. I just use a mix. Put it in a squeeze bottle and cook it on the flattop just like pancakes. Easy, delicious, and fun.

Top with sour cream, cheese, and or avocado.