We are a big chili family. Every Wisconsin fall, we get to enjoy different chilis made by our friends and family. I was always proud of my recipe but, a few years ago, I started to incorporate my pellet grill in the process. After I started seeing more methods of “over the top” chili, I knew I needed to give it a try; but put my Mitch spin on it. Now, I want this chili and ONLY this chili every fall! Heck, I’ll make this any day of the year because it’s that dang good! Check it out here:

Ingredients

• 1.5 pounds of ground beef
  • Try to get the 80/20 blend
• 4 minced garlic cloves
• 1 diced yellow onion
• 1 chopped yellow bell pepper
• 1 chopped orange bell pepper
• 12 ounces of tomato paste
• 28 ounces of diced tomatoes
• 2 cups of beef broth
• 1 can of pinto beans
• 1 can of navy beans
• Baking sheet tray
• Nonstick spray
• Large pot
• Wire mesh rack

Seasoning Ingredients

• 3 teaspoons kosher salt
• 3 teaspoons black pepper
• 3 teaspoons smoked paprika
• 3 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons Mexican oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper

Instructions

There are techniques involved here that are simple YET crucial to the end product of this chili. I have made dozens of batches and found that these steps lead to the best end result.

1. Start by combining all seasoning ingredients in a small dish and set aside
2. Mince your garlic, dice your onion, chop your peppers, and set aside
3. Preheat a non-stick pan and splash a tablespoon or two of olive oil in it
4. Place your garlic, onion, and peppers in the pan and saute them
5. Cook them about halfway so the texture breaks down then sprinkle half your seasoning on them
6. Take the remaining half and rub it into your beef
7. Set your smoker to 180 degrees fahrenheit
8. Place your cooked onions, garlic, and peppers on a sheet tray
9. Set your seasoned beef on a cooking grate
10. Once your smoker hits temp, place your sheet tray of vegetables on bottom rack and beef above it on top rack of smoker
11. Let it smoke for about an hour
12. During that hour, get the rest of your chili ready
13. Get a big pot on your stove top and add the following ingredients:
    1. Beef broth
    2. Diced tomatoes
    3. Tomato paste
    4. Pinto beans
    5. Navy beans
14. Let those ingredients simmer, stirring occasionally, while your vegetables and meat smoke
15. After an hour is up, remove meat and vegetables from smoker
16. Crumble up your meat in desired sized chunks
17. Add all of it to your pot on your stop top
18. Continue to simmer this, stirring occasionally, for at least two more hours
19. The liquids will reduce, your kitchen will smell amazing, and your chili is near completion
20. Once two hours is up, serve, and enjoy!!