Ingredients
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Main
Instructions
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01
Form all 3 lbs of ground beef into one large meatball. Season the outside generously with kosher salt and fresh cracked black pepper. Set aside while you get the smoker up to temperature.
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02
Preheat your Masterbuilt Gravity Series 1150 to 300–325°F. For a deeper smoke flavor, add a small chunk of hickory or oak wood to the charcoal before you begin cooking.
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03
Place a cast iron wok or foil pan on the lower rack of the smoker. Add a little oil and toss in the chopped garlic. Cook for 1–2 minutes until fragrant, stirring to make sure it doesn't burn. Burned garlic at this stage will carry a bitter flavor through the entire pot.
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04
Add the chopped onion and all four peppers to the pan. Stir to combine, close the lid, and cook for 5–10 minutes until the vegetables have softened and begun to take on a little color from the smoke.
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05
Add the crushed tomatoes, stewed tomatoes, and tomato paste to the pan. Mix everything together thoroughly. Close the lid and cook for 10–15 minutes to allow the tomato base to develop and begin to concentrate.
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06
Add all of the seasonings to the pot and stir thoroughly until fully incorporated. Allow the chili to continue simmering while you move to the next step.
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07
Place the seasoned beef meatball on the rack directly above the chili pot. As the meatball cooks, the rendered fat and seasoned juices will drip directly down into the chili base, layering in flavor from above throughout the entire cook. This is the technique that makes this chili different from every other version you've had.
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08
Close the lid and cook for approximately 1 hour. Leave the lid closed as much as possible to maintain temperature and keep the smoke working.
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09
After the first hour, pour in half a can of beer or water and add the heaping tablespoon of Better Than Bouillon. Stir the chili base well to incorporate everything.
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10
Continue cooking for an additional 1½ to 2 hours until the beef meatball reaches an internal temperature of 160°F. The chili base should be thick, dark, and rich by this point.
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11
Remove the meatball from the rack and chop or crumble it into chunks — whatever size you prefer. Add the beef back into the chili and stir everything together so the meat is fully incorporated into the base.
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12
If the chili needs loosening, add a little more beer or water and stir. Let it simmer for a few more minutes to bring everything together. Remove from the smoker and allow the chili to rest for 20–30 minutes before serving. The flavor continues to develop as it rests and it will be noticeably better than it was straight off the smoker.
