INGREDIENTS
2 lb. Ground Beef
2 tbsp. Worcestershire Sauce
4 tbsp. Chili Powder
2 tbsp. Smoked Paprika
1.5 tbsp. Cumin
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
2 tsp. Oregano
2 tsp. Sea Salt
2 tsp. Black Pepper
2 tbsp. Olive Oil
1 Yellow Onion (diced small)
1 Green Bell Pepper (diced small)
1-2 Jalapenos (seeds removed, diced small)
4 cloves Garlic (minced )
2 15 oz. Diced Tomatoes with Green Chiles (canned)
1 17.6 oz Tomato Sauce (canned )
2 15 oz. Dark Red Kidney Beans (canned )
DIRECTIONS
Step 1
Preheat your smoker to 250 F.
Step 2
Start by combining the chili seasoning spices together in a bowl. This makes 12 tablespoons total. Divide in half (6 tbsp. for the beef and 6 tbsp. for the chili base). *If using seasoning packets, you will need 2 packets*
CHILI BASE PREP:
Step 3
Place a large pot over medium heat on the stove. Add the olive oil and then the onion, bell pepper, and jalapenos. Cook for about 5 minutes.
Step 4
Add in the fresh minced garlic and the 6 tbsp. of chili seasoning and cook and additional 1-2 minutes.
Step 5
Next, add in the 2 cans of tomatoes with green chiles, the tomato sauce, and the canned kidney beans. Bring to a simmer and remove from the heat.
Step 6
Move the contents of the chili base into an aluminum foil pan to place on the smoker (aluminum pan is easier and I just dispose of after).
GROUND BEEF PREP:
Step 7
In a bowl combine the ground beef, Worcestershire sauce, and the remaining 6 tbsp. of chili seasoning.
Step 8
Mix together so everything is evenly distributed. Shape the ground beef into a large patty and place onto a wire rack.
SMOKING INSTRUCTIONS:
Step 9
Place the meat/ wire rack over the top of the chili base. Move both the base and the ground meat out onto the smoker grill grates.
Step 10
Promptly close the lid and smoke until the ground beef reaches an internal temperature of 165 degrees F. Use a meat thermometer inserted into the center of the ground beef for an accurate reading. This takes about 2-2.5 hours.
Step 11
Once the meat is fully cooked, carefully remove the over the top chili from the smoker and place it onto a sheet pan. This makes it easy to transfer on and off the grill.
Step 12
Remove the ground beef from the wire rack and place it in a shallow bowl or onto a pan. Use a meat masher to break up the smoked ground beef into small pieces.
Step 13
Transfer the ground beef into the chili base and thoroughly stir to fully combine the two.
Step 14
Serve immediately after they are combined with your favorite chili condiments.