Over-the-Top Smoked Chili Recipe

Our Smoked Over the Top Chili is packed with tomatoes, onions, and beans. Its name comes from the fun technique of cooking a seasoned ground beef meatball right over the pot of chili as everything smokes together on your pellet grill.

Traeger Over the Top Chili Recipe

This “over the top” method has circulated widely on social media for a few years. It reportedly started in grilling groups and spread quickly because it makes a smoky, hands-off chili that concentrates flavor while the meat cooks above the pot.

I adapted my Brisket Chili into this version and experimented with a couple of different rubs to enhance the meatball’s flavor.

If you enjoy Traeger and pellet grill recipes, this rendition is a great addition to the rotation: bold, smoky, and simple to finish once it’s on the grill.

Recipe Shopping List

Here’s a quick checklist so you can see whether you need to hit the store.

• Onion – Yellow, white, or sweet work well.
• Diced chilies or peppers – Hatch, jalapeño, or bell peppers are all good choices.
• Diced tomatoes – Any canned diced tomatoes in juice; remove any large skins if present.
• Stewed tomatoes – I prefer ones with celery, onion, and bell pepper included.
• Rotel – Choose your favorite flavor.
• Chili beans – Canned beans in chile sauce work best; optional if you prefer no beans.
• Chili seasoning mix – Use a packaged mix or your own blend.
• Ground beef – Lean ground beef (90/10) balances flavor and fat well.
• Chili powder – Any chili powder on hand will do.
• Hatch chili powder – Optional, for extra Hatch chile flavor. Fresh Hatch chiles can substitute.
• Optional rub – A spicy pork or barbecue rub adds depth if desired.

How To Make This Recipe

The over-the-top technique is surprisingly easy and much more hands-off than cooking chili entirely on the stovetop. The idea is to prepare a flavorful chili base in a Dutch oven and then smoke a large seasoned meatball above the pot so its juices and smoke mingle with the chili as everything cooks.

If your grill has a top shelf, place the meatball there above the pot. If not, a baking rack set on the Dutch oven lid works—just spray the rack with cooking spray first so the meatball doesn’t stick.

Summary of the steps (full instructions appear in the recipe card below):

1. Sauté the vegetables – Cook the diced onion and chilies in the Dutch oven until softened.
2. Finish the sauce – Add tomatoes, Rotel, water, seasoning mix, and bring to a simmer.
3. Form the meatball – Mix the ground beef with spices, form into a large ball, and place it on a rack above the pot.
4. Smoke – Put the Dutch oven and rack into a pellet grill preheated to 275°F and smoke for 45–60 minutes, stirring the chili periodically.
5. Raise the heat – Increase the grill to 325–350°F and continue until the meatball reaches 145–150°F.
6. Finish – Break the meatball into the chili, simmer another 20 minutes, adjust seasoning, and serve hot.

Serve this chili with cornbread (jalapeño cheddar cornbread or griddle corn cakes are favorites) and any toppings you love—shredded cheese, sour cream, sliced green onions, or fresh jalapeños.

Smoked Chili Substitutions & Variations

I encourage tailoring this recipe to your tastes. Below are a few easy swaps and additions that work well.

• Add more vegetables such as bell peppers or celery.
• Include garlic with the onions for extra aroma.
• Increase heat with hot sauce, extra chiles, or spicy chili powder.
• Use your preferred chili spice blend or try coffee or cocoa for a rich twist.
• Omit or add more beans depending on preference.
• Roast Anaheim, poblano, or jalapeño peppers and fold them in for smoke and depth.

If you want even more smoke, consider pre-smoking the onions and chilies before sautéing them; that boosts smoky flavor without changing the core method.

Serve This With

My favorite pairings are griddle corn cakes served with whipped honey butter or jalapeño cheddar cornbread muffins. A hearty slice of cornbread or warm rolls also complement the chili nicely.

What Cocktails Pair Well?

Spicy dishes pair well with citrus-forward cocktails. A classic margarita brightens the palate and balances heat; fruity margaritas like raspberry or blackberry can also be excellent choices.

Featured Reader Reviews

“I’ve been smoking for a while and won 1st place at my kids’ school chili cook-off. I smoked with hickory chunks and people came back for seconds. I tweaked this recipe—added garlic, smoked the chiles first, and used extra beans.”

Brandon Cutler – chili cook-off champion

“Phenomenal! I used lager instead of water, added extra Hatch chiles, and smoked the onion and peppers first. It was spicy and delicious.”

Marina

Recipe Card

Enjoy experimenting with smoke levels and spice. This technique yields a memorable, smoky chili that’s great for gatherings and weeknight dinners alike.