Ever heard of OTT Chili? If you want to completely wow a crowd this fall, this is the recipe that does it. Over-The-Top Smoked Chili takes classic chili to a whole new level by placing a seasoned ground beef and sausage meat block on the rack directly above an open Dutch oven. As it cooks low and slow, clean wood smoke infuses the meat while every drop of rich, smoky fat renders straight down into the chili base below—continuously basting the beans, tomatoes, and spices.

Prep & Cook Specs

• Prep Time: 20 Minutes

• Smoke Time: 4 Hours + 30 Minutes Simmer

• Smoker Cabinet Temp: 225°F

• Target Internal Meat Temp: 160°F

• Yield: 8–10 Servings

Ingredients

The Meatball (Upper Rack)

• 2 lbs Ground Meat: Ground chuck (80/20), or you can use your hard-earned ground venison, elk, or whatever wild game meat you have on hand.

• 1 lb Hot Italian Sausage (Essential for adding rich, rendering fats if using lean wild game like venison or elk!)

• 2 tbsp Chili Powder

• 1 tbsp Ground Cumin

• 1 tbsp Garlic Powder

• 1 tbsp Coarse Kosher Salt

• 1 tsp Freshly Cracked Black Pepper

The Chili Base (Lower Rack)

• 1 large Yellow Onion, chopped

• 2 Bell Peppers (Red & Green), diced

• 3 cloves Garlic, minced

• 2 cans (14.5 oz each) Diced Tomatoes

• 2 cans (15 oz each) Kidney Beans, rinsed and drained

• 1 cup Dark Stout Beer or Porter

• 2 cups Beef Broth

Step-by-Step Method

1. Build the Base Pot

In a large, heavy-bottomed cast-iron Dutch oven (left uncovered), combine the chopped onion, diced bell peppers, minced garlic, diced tomatoes, kidney beans, dark stout beer, and beef broth. Stir well to distribute ingredients evenly.

2. Form the Meat Block

In a mixing bowl, combine your ground meat (beef, venison, elk, or game), hot Italian sausage, chili powder, cumin, garlic powder, salt, and black pepper. Gently shape the mixture into a single, large, dense round meatball. Avoid over-working the meat so it retains moisture while catching smoke.

3. Arrange the Multi-Rack Setup

Preheat your Bradley Smoker to 225°F. Load your bisquette feeder with Hickory or Mesquite Bisquettes.

• Place the uncovered Dutch oven on the lower rack.

• Position the meat block on the wire rack directly above the Dutch oven so that all rendering drippings fall straight into the pot.

4. The 4-Hour Low & Slow Smoke

Run your smoker at 225°F for 3.5 to 4 hours. Smoke until an internal thermometer inserted into the center of the meatball reads 160°F.

5. Crumble, Simmer & Serve

Carefully remove the meat block using tongs or heat-resistant gloves. Crumble the cooked meat into bite-sized pieces directly into the Dutch oven. Stir thoroughly to meld the meat and rendered juices into the base. Return the Dutch oven to the smoker for a final 30-minute simmer uncovered. Serve hot with shredded cheddar, sour cream, and pickled jalapeños.

💡 Pitmaster Pro Tip: Wild Game & Dark Beer Synergy

Lean wild game like venison and elk pairs exceptionally well with dark stout beers and robust hardwood smoke. The roasted malt and coffee notes in dark beer absorb wood smoke and rendered sausage fats better than lighter liquids, producing a dark, velvety gravy with unmatched depth.