"Over The Top" Texas-Style Smoked Chili Recipe | Heath Riles BBQ 

Try my Over the Top Chili! This dish simmers low and slow on the Traeger Ironwood XL, giving it a unique, down-home flavor. If you’re a meat lover, you’ll be glad to know this chili contains no beans and two kinds of meat.
This recipe would be a surefire winner at any tailgating party, potluck, or family dinner. You can’t go wrong with a big pot of Over the Top Chili and a variety of toppings!
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Products Used:
• Heath Riles BBQ Beef Rub bit.ly/37herYH
• Heath Riles BBQ Garlic Jalapeño Rub bit.ly/2yXvmD4
• The W Sauce Fireshire www.heathrilesbbq.com/product...
• Lodge Cast Iron Dutch Oven amzn.to/48pazUR
• Small aluminum sheet pan amzn.to/46oitMj
• Black latex gloves amzn.to/48wFsGJ
• Metal cooling rack amzn.to/3EUN8oQ
• Glass serving dishes amzn.to/3tg0069
• Royal Oak Charcoal Hardwood Charcoal Pellets amzn.to/3IQZfGH
• Thermoworks Silicone Tools bit.ly/44AM0BV
• Thermoworks Thermapen One bit.ly/43qX2Za
Ingredients:
• 1 whole white onion, diced
• 1 jalapeño, diced
• 1 tbsp olive oil
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Garlic Jalapeño Rub
• The W Sauce Fireshire
• 3lbs Ground Chuck
• 1lb Mild Breakfast Sausage
• 1tbsp Ancho Chili Powder
• 1 tsp cumin
• 28oz diced tomatoes
• Rotel
• 15oz tomato sauce
• 6oz tomato paste
• 3.5oz of beef broth
• 1 can of Miller Lite
Directions:
1. Get your smoker fired up to 250-275º.
2. Dice your onion and jalapeño.
3. Place cast iron dutch oven on the smoker and allow it to heat up.
4. Add 1 tbsp olive oil, diced onion and jalapeño, Heath Riles BBQ Garlic Jalapeño and Beef Rubs, and The W Sauce Firesire to the dutch oven. Allow vegetables to brown and soften.
5. Roll 3lbs of ground chuck and 1lb of mild breakfast sausage into a ball. Season with Heath Riles BBQ Beef and Garlic Jalapeño Rubs.
6. Place meat on metal cooling rack and place over dutch oven. Allow it to cook for an hour.
7. After 1 hour, add 1tbsp ancho chili powder, 1tsp cumin, 1 28oz diced tomatoes, 1 can of rotel, 15oz can of tomato sauce, 6oz tomato paste, 3.5oz of beef broth, and 1 can of Miller Lite to your dutch oven. Stir and place meat back over the dutch oven.
8. Bump smoker to 325º and let it cook for another hour and a half.
9. After an hour and a half, place meat in the dutch oven and break it up. Let it cook for another 30 minutes to an hour.
10. Pull chili after 3.5-4 hours of total cook time.
Chapters
Intro 0:00
Prep for Chili 0:25
Season with Heath Riles BBQ Rubs 1:40
Pour W Sauce 2:00
Prepare Meat 2:30
Season with Heath Riles BBQ Rubs 2:54
Place Meat on Traeger 4:33
Take off Traeger 9:14
Recap 9:23
Slice and Taste 11:15
Outro 11:50
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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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