This recipe is for an amazing pot of Over the Top Chili, aka Drop Chili, aka Upside Down Chili. Nothing brings out the flavor better than smoking your meat above your chili pot.
Ingredients
2 Onions
4 Cloves of Garlic
2lbs of 80/20 or 90/10 Ground Beef
2 Sweet Bell Peppers (any color)
2 28oz Cans of Whole Peeled (or Crushed) Tomatoes
Meat Church Holy Cow Seasoning (Substitute Your Prefered Seasoning)
1 15oz Cans of Kidney Beans
Can of Corn
Couple Strips of Bacon
Tools
Food Prep
Finely chop up all of your peppers, onions and garlic and put them to the side (but don't combine).
Smoker Prep
Get your grill up to 350 degrees with the smoking wood of your choice. Add in your Dutch Oven by placing it on the accessory rack. Allow the Dutch Oven to heat up with the grill.
Cooking Prep
First thing we need to do is season our ground beef. I use a touch of Worchestire Sauce as a binder and season well with Meat Church Holy Cow.
Once you've seasoned your ground beef, form it into a large oval. Then cut your bacon strips into smaller pieces.
Smoke Your Chili
First step is to add your raw bacon to the Dutch Oven. When the bacon is almost cooked add in the onions. When the onions are done, add the rest of the veggies including your tomatoes and drained cans of corn/beans. You can add your chili seasoning to the pot now as well.
Put your ground beef on the cooking rack above the Dutch Oven and use your Meater Probe to notify you when it his an internal temperature of 145 degrees.
Once our meat hits an internal temperature of 145 degrees, remove it from the grill, break it up into small pieces and add it into the Dutch Oven.
Close the grill lid and let everything cook together for another 30 minutes or until desired consistency. If the chili is too thick, add Beef Stock, Water or Beef Consume. If it is too thin, continue to cook the excess moisture off.
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