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Smoky OTT Chili

Smokey Over The Top Chili

I've made several variations of this chili over the years but this one is my favorite!
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8

Ingredients

  • 1 tube Ground Sausage Swaggerty's Farm All Natural is my go to
  • 24 oz Chuck Roast
  • 1 can Kidney Beans
  • 2 can Fire Roasted Tomatoes
  • 1 can Hatch Green Chilis
  • 2 cups Beef Broth
  • 1 Vidalia Onion
  • 2 Bell Peppers I like one green and one red.
  • 3 Cloves of Garlic
  • 1 tbsp Tomato Paste
  • 1 tbsp Chili Powder
  • 1 tbsp Ancho Chili Powder
  • 1 tbsp Cumin
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tbps Brown Sugar
  • 2 tbsp Worcestershire Sauce

Instructions

  • Dice vidalia onion and bell peppers.
  • Mince garlic cloves.
  • Brown ground sausage in a enameled cast iron dutch oven on stove top then remove from the pot.
  • Add garlic, onion, and bell peppers and cook down for a few minutes.
  • Clear a spot in the middle and add tomato paste. Mix in with vegetables after a few minutes.
  • Once vegetables are softened, add sausage, kidney beans, finely diced tomatoes, hatch green chilis, Worcestershire sauce, and half of your seasonings and mix well.
  • Cut your chuck roast into large chunks and coat all sides with remaining seasonings.
  • Move the dutch oven to your smoker set up at 225 degrees indirect heat, Add a grate on top of the pot and place your chuck roast cubes on the grate. This is where it gets the name Over The Top or OTT. The chuck roast will cook slowly and rendered fat will drip into the chili. Stir every 30 minutes.
  • Cook until the chuck roast hits at least 165 degrees. Remove and dice the roast then add it to the Dutch oven, stir well to incorporate, and determine if you need to add beef broth. Add to your desired consistency and continue cooking until you are ready to eat.
  • I like mine to cook at least 4 hours including the time the chuck roast is OTT.
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