After a series of traditional low-and-slow smokes on the new Weber Searwood, we wanted a recipe that would test its versatility—and this chili delivered. With a rich, hearty base of black and pinto beans, tomatoes, and just the right kick of spice, it’s everything you want for football season. The over-the-top meatball—made from ground chuck and breakfast sausage—infuses the pot with savory depth, and the final touch? Smoked ribeye pulled apart and stirred in at the end for an extra hit of smoky beef flavor.
Old Dominion Over-the-Top Chili
A smoky, meaty chili perfect for football season and any other time.
Equipment
- Dutch Oven For the chili base and final mix
- Pellet Grill or other Smoker (e.g., Weber Searwood)
- Smoke Tube, Torch, Pellets and/or Wood Chips (optional, bonus)
- Grate or wire rack For smoking the meat over the Dutch oven
Ingredients
Base Chili
- 1 can each black, pinto, kidney beans
- 1 large onion chopped
- 1 each green, red bell pepper chopped
- 1 hatch chili chopped
- 4 jalapenos deseeded and chopped
- 1 can petite diced tomatoes
- 1 can tomato puree
- 1.5 boxes Carroll Shelby's Texas Chili seasoning (use your favorite if not available)
- 4 tbsp Kosher salt adjust to taste
- 1/2 container beef stock
- 1 can beer lager or amber preferred
Meat for smoking over the base
- 2.5 lbs 80/20 ground beef chuck
- 1 lb ground breakfast sausage (or substitute with chorizo)
- your favorite bbq rub to taste
Optional secret ingredient
- 1 ribeye, smoked to 160 degrees internal, then shredded
- 1 ribeye bone and rendered fat
Instructions
Build the Chili Base
- In a large Dutch oven, combine all rinsed beans, chopped vegetables, tomatoes, tomato puree, and chili seasoning.
- Stir in beef stock and beer.
- Place the Dutch oven on the pellet grill set to 275°F, and let it begin to heat.
Prep the Over-the-Top Meatball
- Combine ground chuck and breakfast sausage with your hands.
- Form into a large, compact meatball.
- Season generously with BBQ rub.
- Place a small grate or wire rack over the Dutch oven, set the meatball directly on top so juices drip into the chili.
- Ignite the smoke tube and close the lid. Maintain 275°F, and smoke for ~1.5 hours.
Simmer and Finish
- Increase grill temperature: 350 at 1.5 hours
- Continue smoking until meatball reaches 165°F internal (~3 hours total).
- Carefully transfer the meatball into the chili and break it up with a spoon.
- Stir well and let simmer, uncovered, until thickened.
Optional Final Touch - Add the Secret Ribeye
- Shred the smoked ribeye into large chunks.
- Add ribeye meat, rendered fat, and bone into the chili for a luxurious flavor boost.
- Let it simmer 30–60 more minutes, stirring occasionally.
Serve
- Spoon into bowls
- Add shredded cheese, sour cream, chopped chives, and jalapenos
Pro Tips
- Use beef stock instead of broth for richer depth.
- Smoking the meatball over the chili adds unmatched complexity.
- The ribeye is optional, but it turns the dish from great to legendary.
- Serve with cornbread, rice, or tortilla chips.