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BEARDED BBQ’s Texas Most Wanted Chili
A rich, smoky chili made by smoking a seasoned meatball directly over a Dutch oven so the rendered fat drips straight into the pot. Sweet-heat flavors, bold chili seasoning, and low-and-slow smoke make this a crowd favorite.
MethodSmoker + Dutch Oven
Smoker Temp250°F
Cook Time3–4 hrs
Finish30–45 min simmer
Ingredients
Meatball (Smoked Over the Top)
- 1 1/2 lbs chili meat (80/20)
- 1 1/2 lbs pork sausage
Forming note: Gently form into a loose meatloaf/ball — don’t over pack. Cover the entire loaf with BEARDED BBQ All Purpose Rub – OG Beard Blend.
Chili Base (Dutch Oven)
Veg and Fat
- 2 Tbps olive oil
- 1 large sweet onion, diced
- 1 jalapeño, remove seeds and dice
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
Liquids and Tomatoes
- 2 (14.5 oz) fire roasted tomatoes
- 1 1/2 cups beef broth
- 2 Tbps Worcestershire sauce
- 1 Tbps yellow mustard
Sweet-Heat Flavor
- 3 Tbps brown sugar
- 2 Tbps honey
- 1 1/2 Tbps barbecue sauce (sweet style)
- 1 Tbps apple cider vinegar
Chili Seasoning
- The Bearded Chili Seasoning
Instructions
- Start the Chili
Place Dutch oven in smoker (or sauté inside first). Add olive oil and warm up. Sauté onion, peppers, and jalapeño until soft. Add garlic (30 seconds).
Stir in tomatoes, broth, Worcestershire, yellow mustard, sweet-heat ingredients, and chili seasoning. Bring to a simmer.
- Over-the-Top Setup
Place an oven rack over the Dutch oven. Set the meatball on the rack. Close the lid and let the smoke roll.
- Smoke
Smoke at 250°F for 2.5–3 hours. Meat internal temp: 160–165°F. Fat drips into the chili = magic.
- Break and Finish
Remove meatball, break into chunks or chop it up, and stir into the chili. Simmer uncovered for another 30–45 minutes until thick.
Finish line: simmer uncovered so it tightens up and concentrates flavor.
