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Old Dominion Over-the-Top Chili

A smoky, meaty chili perfect for football season and any other time.
Prep Time30 minutes
Cook Time4 hours

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.

Video