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Make the best-smoked chili in 4 hours with this Pellet Grill-Smoked Chili using the over-the-top method!
Are you ready for a great big pot of chili? If so, then this Over the Top Smoked Chili made on the Pellet Grill or Smoker is the BEST choice for dinner! This is by far the BEST smoked chili, plus it’s so easy to set it and forget it.
This recipe will combine smoky flavor with all those chili ingredients that you know and love.
What type of wood pellets should you use for Smoked Chili?
The wood pellets will directly enhance the chili. I recommend hickory or a blend of wood pellets. I recently found these Cumin Chili Wood Pellets at Walmart, which would be wonderful with this recipe.
What do you need for Smoked Chili?
- Ground Beef
- Salt
- Ground Black Pepper
- Chili Beans
- Beef Broth
- Diced Tomatoes
- Onion
- Crushed Garlic
- Chili Powder
- Cumin
- Ketchup or Tomato Paste
- Grapeseed Oil for the Grill
If you prefer to use a packaged chili seasoning or your homemade chili seasoning, be sure to omit the seasonings used in this recipe.
It’s also best to have grapeseed oil on hand for the grill grates, as this oil has a high smoke point.
How do you make Pellet Grill Smoked Chili with the Over the Top Method?
The ground beef will be seasoned and then shaped into a large meatball or block, similar to a meatloaf, and set aside.
Now, use the Dutch Oven to add in the remaining chili ingredients.
The Dutch Oven will be placed directly on the preheated pellet grill. Once the pot is in place, it’s time to add the grill grates directly on top of the Dutch Oven.
Brush or wipe a bit of Grapeseed Oil onto the grill grates and then place the ground beef onto the grates. This should be positioned right over the pot of chili underneath.
The meat will be smoked at 200 degrees F for 2 hours, after the 2 hours is over, increase the grill to 350 degrees F and let the meat cook at medium-high heat.
It will continue cooking until the internal temperature reaches at least 160 degrees F. After the internal temperature has been reached, carefully press the ground beef into the pot of chili.
This can be done by simply using a wooden spoon or meat chopper and press it through the grates, crumbling it as you press it down into the pot.
Once it’s in the pot, carefully remove the grill grates and lower the temperature to medium heat 300 degrees F. Give the pot of chili a good stir to combine the meat and then continue to cook for about 20-30 minutes until it’s nice and warm.
The great smoke flavor will provide a depth of flavor that you probably haven’t had in chili when cooking it the traditional way.
Find the full instructions in the recipe card below.
Variations of Smoked Chili:
This chili is very mild. If you prefer spicy, add Red Pepper Flakes or cayenne pepper, or use Spicy Chili Beans.
Ground Bison or Ground Chuck can be used for this recipe.
What should you serve Pellet Grill Smoked Chili with?
This can be served with Fritos, Sour Cream, Green Onions, and Cheese.
My personal favorite is to pair it with Smoked Cornbread or Oven Baked Cornbread.
How do you store leftover smoked chili?
Store leftover chili in an airtight container and store in the refrigerator for up to 4 days. When ready to reheat, place in a microwave-safe dish and heat for 2-3 minutes.
This Smoked Chili Recipe is very simple and low maintenance on your part, but you’re guests will love it, perfect for game day too. It will bring your classic chili recipe up to a whole new level with a smoky flair!
Be sure to add this to your Pellet Grill Recipes!
Created by: Kristy Still
Pellet Grill Smoked Chili
Servings 8 Servings
Using the over the top method, make the best Pellet Grill Smoked Chili in just 4 hours!
Prep Time 5 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 5 minutes mins
Ingredients
Chili
- 1 Pound Lean Ground Beef
- 1 tsp Salt
- 1/2 tsp Ground Black Pepper
- 2 16 oz Cans of Chili Beans
- 1 14.5 oz Can of Beef Broth
- 1 10 oz Can of Diced Tomatoes
- 1/4 Cup Chopped Yellow or White Onion
- 1 Clove Crushed Garlic
- 1 Tbsp Chili Powder, Divided
- 1 tsp Cumin
- 1/2 Cup Natural Ketchup
Toppings
- Cornbread
- Fritos
- Shredded Cheese
- Sour Cream
- Green Onions
Instructions
Heat the pellet grill to 250°F.
Add the ground beef to a bowl along with salt, pepper, and 1/2 tbsp chili powder, mix this well to create a large meatball or patty. Set aside.
In a Dutch Oven, add the chili beans, broth, diced tomatoes, onion, garlic, cumin, chili powder, and ketchup. Mix this up well.
Once the grill is heated, place the Dutch oven on the grill.
Add a wire rack or grill grates on top of the Dutch oven, then add a little bit of grapeseed oil to the rack so the meat does not stick.
Place the prepared meat directly on top of the Dutch oven on the rack.
Cover and smoke at 250°F for 2 hours.
After 2 hours, turn the grill up to 350°F and continue to cook until the internal temperature of the meat reaches at least 160°F. (About 60-90 minutes. Use a meat probe to keep a close eye on the internal temperature.)
After the meat has reached 160°F, carefully press it through the grates into the chili. Remember the grates are hot, carefully remove them with oven mitts.
Decrease the temperature to 300°F.
Stir the chili to combine the meat into the chili.
Close the lid and cook for an additional 20-30 minutes.
Serve.
Notes
If you like the chili spicy, add Cayenne Pepper or Red Pepper Flakes.
If you want to use your own chili seasoning, omit the seasonings used.
Nutrition
Serving: 1Serving | Calories: 172kcal | Carbohydrates: 18g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1152mg | Potassium: 663mg | Fiber: 4g | Sugar: 8g | Vitamin A: 431IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 3mg
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