Labor Day signals the close of summer but also ushers in football season and weekends filled with friends, food, and a little competition. Nothing anchors a game day spread quite like Smoked Over the Top Chili, a hearty dish that's equal parts smoky, savory, and satisfying. By placing a seasoned beef blend above the chili base on your Traeger, the meat smokes low and slow before crumbling into the pot, infusing every bite with rich flavor.
This method delivers depth you can't get from stovetop chili and turns a classic recipe into a crowd-pleasing centerpiece. Each spoonful carries a balance of tender smoked beef, spices, and beans that keeps guests reaching for more, whether you're tailgating in the driveway or hosting at home. Paired with cornbread, nachos, or baked potatoes, it adapts easily to any gathering size.
As the season shifts and long weekends give way to kickoff Sundays, this dish becomes the ultimate comfort food for hungry fans. A Traeger grill makes the process simple and reliable, offering steady heat and unmistakable wood-fired flavor that sets your chili apart.
Ready to fire it up for your celebration? Find your Traeger smoker or grill at Alfresco Backyard Living and make sure your backyard is game-day ready.
Serves 8
Smoked Over the Top Chili Ingredients
Chili
- Canola or other neutral-flavored oil
- 1 Medium yellow onion, diced
- 1 Medium red or green bell pepper, diced
- 2 Tablespoons Traeger Tex Mex Rub
- 3 16-oz cans beans, preferably a mix such as pinto, great northern, and kidney, drained and rinsed
- 1 28-oz can diced tomatoes and green chilies, drained
- 4 Cup beef broth
Meat
- 1 Pound ground beef, preferably 80% lean
- 1 Pound ground pork
- 2 Tablespoons Traeger Tex Mex Rub
- 1 1/2 Teaspoon chili powder (optional)
For Serving
- 4 Scallions, thinly sliced
- 2 Cups grated cheddar cheese
- 1 Cup sour cream
- Cornbread (optional)
Smoked Over the Top Chili Directions
- Heat one tablespoon of the oil in a large enameled Dutch oven over medium-high heat. Add the onion and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Season the onions and peppers with two tablespoons of Traeger Spicy Fajita Rub and stir to combine. Add the beans, tomatoes, chilies, and beef broth, and bring to a simmer.
- Meanwhile, if your grill allows, position the upper rack high enough to fit a Dutch oven below it, on which you will cook the beef for the chili right over the pot. (If not, you can set a wire rack on the pot.) If necessary, scrape the upper grate clean. Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. If available, use Super Smoke.
- In a bowl or on a work surface, mix the ground beef and ground pork with two tablespoons of Traeger Fajita Rub and the chili powder, if using. Form into a large ball and coat lightly all over with about one tablespoon of oil to prevent the meat from sticking to the grates.
- Transfer the chili to the bottom grate and place the ball of meat on the rack above the pot, positioning it so that any drippings will fall into the pot. Close the lid and smoke for 90 minutes.
- Increase the Traeger temperature to 350°F and continue cooking until the meat reaches an internal temperature of 160°F, about 2 hours.
- Transfer the meat to a rimmed baking sheet. Carefully raise or remove the upper rack to allow better access to the pot. If you have heatproof gloves, hold the meat over the pot and break it up into smaller pieces, and add it to the pot along with any juices. (If you don't have gloves, break up the meat on the baking sheet with a wooden spoon or similar and transfer it and any juice to the pot.) Close the lid and let the chili cook for 30 minutes to allow the flavors to come together.
- Serve the chili topped with scallion, cheese, sour cream, and cornbread, as desired. Enjoy!
Taken from traeger.com