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Difficulty: Beginner

Beef

Over-the-Top Chili

Prep Time: 15 min

Cook Time: 2 hrs, 30 min

Difficulty: Beginner

You really haven’t had chili until you’ve had recteq Over-the-Top Chili. So simple, so smoky, and so delicious, you’ll never want to make it any other way!

Ingredients

Serving Sizes

Chili

  • 3 (16 ounce) cans Pinto Chili Beans
  • 2 (16 ounce) cans Kidney Chili Beans
  • 2 Yellow Onions, chopped
  • 2 Green Bell Peppers, chopped
  • 1 (16 ounce) can(s) Rotel Tomatoes
  • 2 tablespoon(s) Chili Powder
  • 2 tablespoon(s) Smoked Paprika
  • 2 tablespoon(s) Ray's Loco Gringo Rub
  • 1/2 cup(s) Ketchup

Meat

  • Step 1: Preheat recteq to 325℉.
  • Step 2: In a 7 quart cast iron enamel Dutch oven, add all the ingredients for the chili and stir.
  • Step 3: In a large mixing bowl, combine the beef and seasoning and mix well. Shape into a disc about the same size as the pot.
  • Step 4: Add the Dutch oven to the recteq and elevate the meat with a baking rack over the Dutch oven.
  • Step 5: Allow the chili to simmer under the meat for about 2 hours. Once the meat is 155ºF internal, shred the beef patty into the chili mixture, stir well.
  • Step 6: Cover the chili with the lid and continue to cook for an additional 30 minutes, enjoy.

Chef Pairings

You can't go wrong with this delicious Over-the-Top Chili, perfect as a one dish meal or as a hotdog topping. For a hearty main course, serve alongside Southern Smoked Cornbread Cakes or Jody’s Cheesy Bacon Beer Bread.