What’s better than some chili on a fall afternoon? Over the top beer chili! For this recipe I incorporated a smoking technique making an over the top beef chili and used my secret ingredient beer. By smoking the ground beef above the chili mix, it brings a new twist to a traditional recipe. The combined taste of smoked meat and enhanced savory flavor from the beer make this the must have fall recipe!
Prepare the beef chili mix.
As any traditional chili mix, in a dutch oven add the basic ingredients. This includes diced onion and a red bell pepper, olive oil, cumin, chili powder, cayenne, salt, pepper, tomato paste, tomato sauce, diced tomatoes with green chili and a can of beer. I picked the green chili diced tomatoes to give this recipe some extra heat.
Mix all the ingredient together and get started on mixing the meat.
For the beef, I used ground beef chuck (80%/20% mix) and hot Italian sausage meat. The Italian sausage will elevate this recipe with additional spicy and savory flavors. For the seasoning add more cumin, chili, powder, cayenne and salt. Mix the beefs together and form a round flat ball.
Place the formed beef patty onto a wire rack and place it on top of the filled dutch oven.
Grill time.
Set up the grill for indirect heat at 250 degrees. Slowly smoke the chili and meat for 2 hours or until the meat reaches 150 degrees internally. The beef drippings from the meat above will add another layer of amazing beefy goodness that you cannot replicate if cooked directly in the chili.
Time to add the meat.
It’s time to add meat into the chili! Remove the wire rack from the grill and crumble up the beef. Next, place the crumbles into the chili along with pinto and kidney beans and let it continue to cook for another hour or until the beans are soft. The smokiness of the beef with the spiciness from the hot sausage, cayenne pepper and green chilis make for one over the top beef chili!
To serve, add a few scoops of the over the top beer chili in a bowl, Frito chips, sour cream, green onions, cheese and enjoy!
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Over the top Beer Chili
Prep Time 15 minutes minutes
Cook Time 3 hours hours
- 1.5 lbs Ground Beef Chuck 80%/20% blend
- 3 links Hot Italian sausage
- 1 Yellow onion
- 1 Red bell pepper
- 1 can Samual Adams beer
- 2 tbsp Cumin
- 2 tbsp Chili powder
- 1 tbsp Olive oil
- 1 tbsp Salt
- 1 tbsp Pepper
- 1/2 tbsp Cayenne pepper
- 15 oz Tomato sauce
- 15 oz Diced tomatoes with green chili
- 6 oz Tomato paste
- 15.5 oz Kidney beans
- 15.5 oz Pinto beans
Dice up the onion and a red bell pepper.
Mix a small container, add the seasonings: cumin, chili powder, cayenne pepper, salt, pepper. Blend them together.
In a dutch oven add the diced onion, bell pepper, tomato sauce, tomato paste, diced tomatoes with green chili, beer and half of the season mix. Mix together.
Separately, mixed ground beef chuck (80%/20%mix) with 3 hot Italian sausage links. Remove the casing from the sausage.
Add the remaining half of the mixed seasoning to the ground beef mixture and mix it into the meat.
Form the beef mixture into a round flat ball and place it on a wire rack above the dutch oven.
Set up the grill for indirect heat at 250 degrees.
Slowly smoke for 2 hours or until the meat reached 150 degrees internally.
Remove the wire rack from the grill and crumbled up the beef. Place the crumbles into the chili along with pinto and kidney beans and let if continue to cook for about an hour or until the beans are soft.
Serve with your favorite toppings and enjoy!
Check out the Recipes Page for other tasty ideas!
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