"Over the Top" Chili

This smoky, meat-forward chili is built outdoors, where low heat and hardwood smoke do the heavy lifting. Instead of browning the ground beef in a pan, it’s formed into a seasoned meatloaf and set over the chili to slowly absorb smoke as it cooks, rendering its juices directly into the simmering chili below. The result is a deeply savory, complex chili that tastes both rugged and refined.

Recipe courtesy of Justin Chapple

3 tablespoons olive oil

1 onion, chopped

10 garlic cloves, minced

1 poblano chile, seeded and chopped

1 Anaheim chile, seeded and chopped

2 Serrano chiles, thinly sliced, plus more for serving

Kosher salt and freshly ground black pepper

1/3 cup tomato paste

2 tablespoons BBQ seasoning, plus more for sprinkling

½ cup dry red wine

1 (15-ounce) can crushed tomatoes

1 quart chicken broth

2 tablespoons Worcestershire sauce

2 (15-ounce) can kidney beans, rinsed and drained

1½ pounds ground beef

6 cups hardwood chips, soaked for 2 hours and drained

Shredded cheddar, thinly sliced scallions, and cilantro leaves, for serving

Prepare a smoker or charcoal grill for smoking according to the manufacturer’s instructions. Maintain an internal temperature of about 275°F.

In a 3.5 to 4 qt. deep pan or Dutch oven, heat the oil over medium. Add the onion, garlic, and the poblano, Anaheim, and Serrano chiles; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in the tomato paste and 1 tablespoon of the BBQ seasoning. Cook, stirring, until fragrant and the vegetables are evenly coated, 1 to 2 minutes.

Add the red wine and cook, scraping the bottom and side of the skillet with a wooden spoon, until evaporated, 2 to 3 minutes. Add the crushed tomatoes, broth, and 1 tablespoon of the Worcestershire sauce. Bring to a simmer over medium, then stir in the beans. Remove from the heat.

In a large bowl, gently mix the ground beef with the remaining 1 tablespoon of BBQ seasoning, 1 ½ teaspoons salt, and 1 teaspoon pepper. Form the mixture into a round meatloaf. Sprinkle the outside of the loaf evenly with BBQ seasoning and transfer it to a small wire baking rack. Set the rack over the pan and transfer to the prepared smoker. Add one third of the hardwood chips to the hot coals, close the lid, and smoke until the internal temperature of the meatloaf is 165°F, 2½ to 3 hours; add more hardwood chips periodically to maintain the smoke.

Remove the pan from the smoker. Transfer the rack with the meatloaf to a baking sheet and let rest for 10 minutes. Crumble the meatloaf into the chili and mix well. Return to the smoker and cook for 15 to 20 minutes more, until hot; stir in some water if too thick. Season the chili and salt and pepper. Serve with shredded cheddar, thinly sliced scallions, cilantro leaves, and thinly sliced Serrano chiles.