Free Recipe Fridays: Over-the-Top Smoked Chili

in Oct 23, 2026

Football weather means chili weather. This one gets smoked right over the pot.

The over-the-top method is simple. The meat smokes on a rack above the chili, so every drip falls into the pot while the whole thing takes on real smoke. Use whatever beef you've got: ground chuck, chuck roast, or leftover brisket and trimmings from the weekend.

What You'll Need

Chili base

  • 1-2 lbs chuck roast, cubed small (or chopped leftover brisket and trimmings)
  • 2 medium onions, diced
  • 2 bell peppers (red or yellow), diced. Add a jalapeño for heat, or a serrano if you want it hotter.
  • 1 (28 oz) can crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 1 can of beer (12 oz)
  • Beans, optional. Plenty of people argue about this, so it's your call.

Over-the-top meat

  • 2 lbs ground chuck

Chili seasoning (split between the base and the meat)

  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried oregano
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne
  • 1 tbsp brown sugar

Toppings: Fritos, sour cream, shredded cheese, candied jalapeño slices

The Method

  1. Fire up the smoker to 300°F and set up a rack or grate that sits over your cast iron skillet or Dutch oven.
  2. Build the base in the pot. Add the crushed tomatoes, tomato paste, onions, peppers, cubed chuck or brisket, about two-thirds of the seasoning, and the beer. Stir it up.
  3. Mix the rest of the seasoning into the ground chuck and shape it into a loaf or thick patty.
  4. Set the pot on the smoker and the meat on the rack above it. Drippings and smoke go straight into the chili.
  5. Smoke uncovered for 1.5-2 hours, until the ground chuck hits 160°F internal. The beer cooks off while it runs.
  6. Break the meat up into the pot and stir it in. Add your beans here if you're using them.
  7. Smoke another 30-45 minutes, until the chili is thick and everything's come together.
  8. Serve loaded: Fritos, sour cream, cheese, and candied jalapeño slices.

Pitmaster Notes

Don't cover the pot. Open to the smoke is what makes this taste smoked instead of just cooked outdoors. The chuck roast and leftover brisket cook down in the base, and the ground chuck on top drips into it, so you end up with several textures in one pot.

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