Tim Shelburn's Over the Top Chili

A hearty beef chili that’s perfect for fall weather.

Instructions

1. 01

   Light your Kamado Joe and set it up for direct cooking. We want our temperature to be at 275 degrees Fahrenheit.

2. 02

   Combine the seasonings into a bowl then split in half.

3.  

   Ingredients

   • 2 tablespoons Chili powder
   • 2 tablespoons Smoked paprika
   • 1 tablespoon Ground cumin
   • 2 teaspoons Coarse salt
   • 1 teaspoon Black pepper

4. 03

   Add your Dutch oven to the grill and drizzle in some olive oil. Add the chopped onion, bell pepper and jalapeño. Cook until soft or the onions are translucent.

5.  

   Ingredients

   • Enamel Dutch Oven
   • Olive Oil
   • 2 Yellow onions, chopped
   • 2 Green bell peppers, chopped, no seeds
   • 1 Jalapeno chopped, no seeds

6. 04

   Add the minced garlic and half of the seasoning. Stir until you can smell the garlic.

7.  

   Ingredients

   • 3-4 cloves garlic, minced

8. 05

   Add the beans, tomatoes and beef broth and close the dome.

9.  

   Ingredients

   • 1 15 oz can of red kidney beans, drained
   • 1 15 oz can of pinto beans, drained
   • 1 cup Beef broth
   • 1 28 oz can of crushed tomatoes
   • 1 28 oz can of diced fire roasted tomatoes

10. 06

    Combine the ground beef and pork, Worcestershire sauce, and the rest of our seasoning.

11.  

    Ingredients

    • 1 pound Ground pork
    • 1 pound Ground beef
    • 1 tablespoon Worcestershire sauce

12. 07

    Form this mixture into a football and place it on a metal grate above the Dutch Oven.

13. 08

    Add our smoking woods to the charcoal. Don’t over do it.

14.  

    Ingredients

    • Hickory or Oak for smoking

15. 09

    Smoke the beef until the internal temp reaches around 150 degrees Fahrenheit.

16. 10

    Break apart the football and stir it into the Dutch Oven.

17. 11

    Continue to cook for another 30 minutes with the lid on.

18. 12

    Serve with your favorite toppings!