By Scott Bartlow

Over The Top Chili

Serves: 8 people
Cook Time: 3 - 4 hours


  • Main


  1. 01

    Set up the Kamado Joe by including 3-4 wood chunks beneath your Big Block Lump Charcoal for consistent smoke for the whole cook. Light your grill, and bring the temperature up to 275-300°F.

  2. 02

    Add the X-accessory rack in the middle of your grill (second level if you have the Classic III). Add your dutch oven to allow it to come to temperature with the grill.

  3. 03

    Add chopped onions to dutch oven, cook until they become translucent.



    • White onions, chopped
  5. 04

    Add chopped garlic, diced tomatoes, crushed tomatoes, chopped chipotles in adobo sauce, beans, beer, cinnamon, and chili seasoning. Stir.



    • 1 head of garlic, chopped
    • 1 28oz can Italian-style diced tomatoes
    • 2 28oz cans crushed tomatoes
    • 1 7oz can chipotles in adobo sauce, chopped
    • 1 beer (Preferred: Miller Light)
    • 1 teaspoon cinnamon
    • 1 28 oz. can baked beans (Preferred: Bush’s Maple Baked Beans)
    • 4 tablespoons chili seasoning (Preferred: Meat Church Texas Chili Seasoning)
    • 4 teaspoons chili seasoning (Preferred: Meat Church Texas Chili Seasoning)
  7. 05

    Add a grill grate to the top tier of your Divide & Conquer or on top of your dutch oven for your meat.

  8. 06

    Mix ground beef and ground pork together, then form an oval meatloaf. Sprinkle your favorite rub or chili seasoning on the outside of the meatloaf.



    • 2 pounds ground beef
    • 1 pound ground pork
  10. 07

    Place meatloaf on the top grill grate. Smoke until meat reaches an internal temperature of 145°F, about two hours.

  11. 08

    Remove, chop, and add to dutch oven.

  12. 09

    Once combined, smoke chili for an additional hour.

  13. 10

    Scoop your chili into a bowl, and garnish with cheese, cilantro, and chopped white onions.