Over the Top Smoked Chili (Game Day Chili on the Smoker)
This over-the-top chili is cooked on the smoker with a giant seasoned meatball hanging above the pot, dripping smoky beef flavor right into the chili as it cooks. It’s an easy game day meal that tastes even better as leftovers.
Ingredients
- 1 tbsp olive oil
- 1 lb kielbasa
- 1 1/2 lb ground beef
- 1 can dark red kidney beans
- 1 can light red kidney beans
- 1 can Rotel
- 1 can fire roasted diced tomatoes
- 1 onion
- 1 red pepper
- 12 oz fresh sliced mushrooms
- 2 pkgs chili seasoning
- 1 20 oz can tomato sauce
- Salt and pepper to taste
Instructions
- Preheat your smoker or grill to 225°F (If smoking, hickory, apple, or cherry are good wood choices).
- Chop up onion, red pepper, and kielbasa.1 onion, 1 red pepper, 1 lb kielbasa
- Put oil in pan and toss in onion, red pepper, and mushrooms to sauté for 6–7 minutes.1 tbsp olive oil, 12 oz fresh sliced mushrooms
- Add sautéed vegetables to cooking pan along with kielbasa, Rotel, diced tomatoes, beans, tomato sauce, and chili seasoning, and mix well.1 can dark red kidney beans, 1 can light red kidney beans, 1 can Rotel, 1 can fire roasted diced tomatoes, 2 pkgs chili seasoning, 1 20 oz can tomato sauce, Salt and pepper to taste
- Form hamburger into a giant oval meatball and season with salt and pepper (or your own favorite seasonings for burger).1 1/2 lb ground beef
- Place meatball on wire rack and place wire rack on top of cook pot.
- Put cook pot in smoker and let cook until internal temperature of the meatball reaches 155°F (about 2 hours).
- Remove meatball, chop up the meat, and mix into the chili mix.
- Let cook for another hour or two on the smoker.
- Serve and enjoy!