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Over The Top Smoked Chili

  • Author: Kayla Demint
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes



1 lb beef
3 Italian sausage links
9 oz chorizo
3 cans fire roasted tomatoes with green chiles
1 28 oz. can black beans
1 yellow onion, chopped
2 red bell peppers, chopped
1 jalapeño, minced
2 Roma tomatoes, chopped
Whole garlic cloves
2 14.5 oz cans beef broth
3/4 bottle of corona beer
Spices to taste: Cumin Paprika Chili powder Creole seasoning Onion salt
1 tbsp butter
Favorite chili toppings for garnish (I used cilantro, green onion, cheddar cheese and sour cream)


Start by cooking the veggies. This can be done on your smoker at 350 degrees or on the stove (which is what I did). In a dutch oven or pan, add butter and cook onion, bell pepper, garlic cloves and jalapeño until softened. Add in spices and black beans. Mix together and let cook for 3 minutes until most of the moisture is out of the pan.
Deglaze the pan with beer. Add in chopped tomatoes, fire roasted tomatoes and one can beef broth. Simmer.

While this is simmering, heat up your smoker to 225-250 degrees. 

Then in a bowl, mix beef, Italian sausage and chorizo. Form into 3 large meatballs. 

If you cooked the veggies on the stove, put them in a greased aluminum pan to go on the smoker or in a dutch oven. If you cooked them in a dutch oven on the smoker, skip this step.

Put a wire rack on top of your aluminum pan and then place the meatballs on top.

Cook at 225-250 until the meat reaches 155 degrees internal. (For me, this took just under 2.5 hours)

Once it reaches 155 internal, remove the meat from the rack, break it apart and put it into the chili. Cook for another 20-30 minutes (you can do this on the smoker or add it back to a pan on the stove.) 

Garnish with your favorite chili toppings.

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