The Secret to the Best Smoked Over the Top Chili

Smoking Over the Top Chili is a fun recipe method that packs a ton of smoky flavor into our most popular Texas Chili recipe. This method imparts smoky flavor into the chili by simmering a pot of chili in the smoker and also by smoking a ball of ground meat on a rack over the pot. While that ball of seasoned meat smokes, it drips flavorful fat into the pot of chili below. After the smoked ground meat reaches 165 internal temperature, the ball is broken up to to simmer in the pot of chili for the rest of the day.
We used ground venison in this recipe to make it deer chili, but you can use ground beef. Venison is lean and packed with flavor and a favorite in my home as we are an avid outdoors family.
As always, this recipe includes our award winning Texas Chili Seasoning. This recipe does not include beans, but it is a great base recipe, so you can add any fillers that you want to add to make the recipe our own.
Even though the chili is ready as soon as the ground meat is cooked, my preference is to simmer chili all day to impart a lot of smoke into the chili and to let the flavors really meld together. And remember, chili always tastes even better the 2nd day!
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ KZbin channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ​ #OverTheTopChili #Chili

[@sethhughes2163]

Hey Matt from Oklahoma! I'm TEXAN born and raised, and been a fan for years of your's! I need to apologize for never having the time to leave a comment... so here goes. I started last night around 5:00 p.m. watching your channel once again and it is now 3:20 a.m. and I want to thank you as you solely are the inspiration and the true " KING OF TEXAS COOKING " ! Thank you for being so giving and generous with your tips and recipes... they have served my family, friends, and I with greatly improved style. Bless you young man, one day on the way to Beaumont, we'll drop in for an overdue visit! Best of luck and good health to you and yours my friend. Respectfully, Seth

[@booman351]

I just made OTT chili this past weekend here in Ontario on my Weber kettle. Three pounds of meat (ground beef and ground pork), fire roasted tomatoes, and yes beans (it’s how I grew up eating chili and I love it). I used my own seasoning mix (I added coffee instead of chocolate) and everything came together amazingly in just over four hours (although I definitely could’ve simmered it longer). And of course I used Meat Church Holy Cow to season my three pound meatball. 😉 This is definitely my way to make chili from now on. Cheers!!

[@brianpaauwe3641]

Been smoking for just a year now. Was really looking forward to doing OTT Chili this fall. This video came at the perfect time. Thanks Matt!!

[@MeatChurchBBQ]

You are most welcome Brian!

[@leedoss6905]

If you've only been smoking for a year you can still quit before you get really hooked.

[@brianpaauwe3641]

@ 😂

[@thestonesaver6345]

I was in once you put in a chunk of chocolate. My grandmas chili was the best I’ve ever had and I never knew that chocolate was her secret ingredient until years after she passed away. Looks like great stuff! God bless.

[@MeatChurchBBQ]

That is a cool story!

[@MP19981998]

I had already made this in the past using meat, church chili powder. I just got on KZbin to refresh my memory of how to do it and found the meat church actually just posted one! Good job, Matt!

[@MeatChurchBBQ]

AWESOME TIMING!

[@curtisb.7352]

Wow....Fellow Texan here....I've always used coffee in my deer and elk chili...Looks like I will try chocolate next time ...Thanks for the recipe...I'm with you brother, no beans...

[@Shrubfan]

After I watched your video a couple weeks ago I made your recipe for over the top chili. The only variation I took was I cut up 5 jalapeños and added them. Best darn chili I’ve ever ate! Honesty, I was hesitant to not use beans with this recipe, so glad I did not add them! Thanks so much for sharing all your great recipes!

[@andrewgow8619]

I've made this chili a few times now.. twice with the smoked chuck version and once with this specific recipe. Its very good. Good enough for me to win the office chili competition. This recipe is very smoky, dark and dense with the chipotles in adobo, cinnamon and chocolate dominating the flavor profile. My only issue is that it is that those ingredients overpower the tomatoes, onions and beef a bit. I personally prefer chili to be a little looser and more tomato/beef dominant.. jmo. In any case I recommend you try this because everyone's tastes are different and it was fun to make. Thanks Matt!

[@mendozasaira1102]

This is by far the BEST chili I’ve ever had. My husband and I loved it! Thank you!

[@pax2677]

I used this recipe this weekend for a church chili cook off. I got 2nd place out of 16 contestants. I used an electric smoker and I’ll never cook chili another way. So good!!!

[@mandamorris7934]

It's crazy how the chocolate just romances the chilies you use and broadens their taste. Adds such a depth... makes you wonder 'what is that?' I serve with a big ol pot of Pintos on the side... Thank heaven fall is here!

[@MeatChurchBBQ]

This is so well said!!!!! -Matt

[@jordanglade9376]

My dad showed me chocolate in chili when I was young and it’s an ingredient I cannot go without. Game changer

[@johnstevenson3885]

This was absolutely AMAZING!!! I added about a pound of stew meat also. So much flavor going on in this chili. This will be my new go to...

[@brucewatt2864]

Looks so simple and easy to do. My wife and i are renovating the kitchen and the hotplates and oven I'll be ripping out today. My Ironwood XL will be getting a hammering until i finish the kitchen so this will be one of the first thing i will be making on it. As always thanks for sharing. Cheers Bruce

[@joeevans9079]

"People are like why are you doing that on a pellet grill and not in a slow cooker......well, I'm a man." Favorite part of the video, lol

[@MeatChurchBBQ]

;)

[@andrewrogers7974]

I spit out my coffee laughing...

[@Amart1724]

@@MeatChurchBBQyea your a man but a gay man who votes for Kamala so maybe you should just make it in the kitchen

[@Amart1724]

@@MeatChurchBBQyea a gay man who votes for Kamala. In that case just cook in the kitchen

[@dandowodzenka8864]

Old school Stock Pot, all day, is how i do it!

[@hector879]

Another banger! Your channel has become my go to channel for outdoor cooking! I look forward to a new cooking video each week. Love the no nonsense recipes. I can't wait to try this recipe and see how the cinnamon and chocolate add to the flavor of the chili!

[@tomltalbot]

Wow -- we love this recipe and this chili. We didn't have venison for our first run at this (will for future) -- so home-ground 2.5# chuck, with hot Italian sausage. My only comment is not a problem -- just a watch-out --- the 3# ball of meat (ours 3.5#) on the rack over the chili mix,, at 225 Super Smoke, did not get anywhere near 165F in 3 hours -- ours was at 155 after five hours - we moved the Traeger up to 235, went ahead and mixed the ground meat in at 155 (it was all brown inside no pink), and rolled it one more hour. It came out FANTASTIC. Everyone loved it -- so -- if your ground meat is "cold' like ours was - just know that you will need a lot of time to hit internal.

[@shawngillogly6873]

Just saw this post, when Sunday I won our Church's Reformation Day chili cook off. With an over the top chili of Smoked chuck, ground beef, and hot bfast sausage, 50/50 W Sauce and Fireshire, and Meat Church seasoning. 😊 And yes, when I was announced as winner, my victory shout was, "I told you: #NobeansinChili!"

[@MeatChurchBBQ]

That is awesome!!

[@bmc2567]

OTT chili on my pellet grill is a fan favorite. I’m on to your chocolate addition! Been doing that for years. A good rich chocolate stout as well is a great addition. Keep on bringing these great videos. 👍🏻

[@MeatChurchBBQ]

YES!

[@homeandlawntips474]

Your "Bowl of Red" is our House Chili these days - everyone loves it (and say, "wow, what is that?!"). We have plenty of elk in the freezer from last year, and I'll definitely being making this chili with that. And, oh ya, I am also a big fan of all day simmering ...... Great work as always, thanks so much.

[@TexasPondBassMaster]

Made this on Friday, the day after Thanksgiving 2024. OMG !!! Used 2 lb ground beef and 1 lb ground venison. It was AWESOME !!! Thanks for sharing 👍🏼🤤👍🏼🤤

[@MeatChurchBBQ]

@@TexasPondBassMaster love this!!! Thanks for the feedback and for being here!

[@mwagner1978]

The recipe that's posted includes one beer in the ingredients. Would that be to thin the chili if it's too thick or should it be added when mixing all of the ingredients in the beginning? I didn't see a beer go in anywhere in the video. Trying this tomorrow - can't wait!

[@jessica.L.edwards]

Came to the comments with the same question. My husband and I plan to make this tomorrow, and I need to know whether or not we should get some beer.

[@jonathanwesleymoody]

Same question

[@BT843]

Did you end up using the beer, and if so, how did you use it?

[@mwagner1978]

@@BT843I did add the beer when combining all of the ingredients to simmer. The consistency ended up being perfect but I used a porter which made the chili too sweet for my taste. I would probably use a more neutral beer or beef broth next time.

[@toddharper-ok]

I slow smoke chuck roast, breakfast sausage, use your chili seasoning and a few other tricks. I always cook and simmer for hours, then put in the fridge over night. Slow cooker the next day to reheat. I get lots of compliments about my cooking and I just point to you. Thank you so much for all you do. Keep it up man!

[@mitchellbjerke5547]

I've done chuck roast or local grocery store usually has boneless short ribs too

[@MeatChurchBBQ]

chuck is GREAT! kzbin.info/www/bejne/fWPaioBsmZplqcU

[@lx2nv]

Glad I'm not the only one that sautés their onions too. The roasted garlic and chocolate is a great tip.

[@MeatChurchBBQ]

Yessir!!!!!!

[@dandowodzenka8864]

@@MeatChurchBBQ I've actually had to use Cocoa Powder before and the taste was still very good!

[@swmiller999]

Howdy again from the PNW. My BIL is a huge Lions fan, deserves the last two years of Dan Campbell and loves chili. So for tomorrow's Thursday night games against the Packers, I saved the raw trimmings off a 20# rib eye roast where I sliced out the perfect steaks. I'm going to combine those trimmings with some ground beef for OTT. Hope it comes out great. I love the chocolate tip. Thanks Matt!

[@ryanbritt9806]

Good to see you man! Great recipe for the upcoming cold season

[@MeatChurchBBQ]

Thank you!!!!!

[@tyytsejam]

Looks great. I’m going to try it. I’m in Colorado so I will be using elk.

[@RobZograph]

This is something I have been wanting to try and this recipe might be the perfect spice level for my wife.

[@MeatChurchBBQ]

Awesome!

[@icaleinns6233]

It is definitely time to start making this. IMHO it's NEVER a bad time to make chili, but fall is a must.

[@MeatChurchBBQ]

Well said

[@PSSKDerby]

Great video Matt! Growing up in Atlantic Canada, my family definitely used beans in our chili and I do prefer it that way for nostalgic reasons, but after doing a brisket chili once, I’m more torn. This recipe is getting tried out very soon for sure. Thanks for sharing!!!

[@MeatChurchBBQ]

Make it how you like it for sure!

[@steveking1053]

Well done Matt. I will plan on trying this with your chili mix as soon as this Texas weather drops under the high 80’s!!!! I’ve tried most of your chili recipes except this one and the white chili. All have been exceptional and I know this one will be also. 👍👍

[@MeatChurchBBQ]

Thanks Steve!!!!

[@jessicaklimekalexander3679]

looks so good! this method would work great with white chicken chili too! i love the idea of the smoky meat dripping into the chili

[@brandonrobinson8000]

Thank you! Perfect timing with the fall weather starting to move in.

[@MeatChurchBBQ]

Enjoy!

[@RodneyPyle]

Awesome, Bro! We have alot of the same tastes so this channel is perfect for me! Can't wait to get a smoker, man! Thanks, again!!

[@MeatChurchBBQ]

Rock on!

[@Lightspeed-eo6nw]

I’ve done this a few times on the Traeger. The drippings ending up in the chilli is the best. Instead of a ball, I make a disk the same diameter as the Dutch oven, it gets the meat maximum smoke. The ring goes much deeper.

[@MeatChurchBBQ]

Yessir!

[@darcy32171]

I have had so much food done by a slow cooker. Now that I have a pellet smoker, I just love the smell. I`ve had my smoker since May and have done so much. Your Chili seasoning has been on my counter for a couple months. Now it is fall..I think it is time!!!!!!

[@MeatChurchBBQ]

YES!!!!! Do it.

[@justeph79]

I have been waiting years for the Meat Church version of this chili! Thank you Mr Pittman!

[@MeatChurchBBQ]

You are welcome!

[@natoarizona]

Hi Matt. Nice of you to mention Terlingua. My sister's been going to the chili cook off in Terlingua forever. Gail Starr, beloved country singer and now regular judge at the festival. She used to tell me stories about Jalapeño Sam Lewis and his armadillos. She's down there now. Can't wait to tell her your shout out and share you recipe. Be well!

[@MeatChurchBBQ]

it's this weekend!

[@living4christ]

I put it on 180 and let it smoke all day, put it in the fridge overnight and smoke it again the next day, do the same thing the next day so I have 3 days of smoke. I'll keep adding a little water. When the chili sits over night the flavors blend together so much better.

[@jeeping1974]

I've been making over top chili for a few years now. Never had a complaint, it's rare that there are left overs for omelets the next morning, and those who "don't like chili" end up enjoying it. I'll have to try adding chocolate to mine to see how it is. I've heard depending on the chocolate used, it can add a "earthy" flavor to it.

[@MeatChurchBBQ]

Don't use too much and you will love it.

[@jernigan007]

AINT NO WRONG WAY TO MAKE CHILI !! always a good vid

[@MeatChurchBBQ]

Preach

[@g54b95]

Having watched this video, now I understand the 'Beans / No Beans' thing. Texans are true to the chili queens version. But as that recipe was adapted by the rest of the country, chili was something you made to stretch out what you had, hence the addition of beans, corn, even (gasp!) potatoes. I make it both ways. Gonna have to try it smoked with some Mexican chocolate next time, for sure!

[@MeatChurchBBQ]

Yea fillers where added years down the road to stretch the pot.

[@shipswim13]

Can't wait to give it a try this weekend! Great recipe!

[@MeatChurchBBQ]

Enjoy!

[@mattmcgriff5952]

Gonna make this chili this weekend for a neighborhood chili cook off! If I win I’ll certainly give the honorable Mr. Pittman props!

[@melman8r]

chocolate a great idea! you're killing it with your chili recipes.

[@MeatChurchBBQ]

THANK YOU!!!!!!

[@michaelwondergem7723]

Going to try this weekend with a mix of ground bison and beef. I'm thinking of using a bottle of Modelo Negra.

[@jeffhill8431]

Love your videos! Looking forward to cooking this one too.

[@MeatChurchBBQ]

Enjoy!!!

[@AlexanderBBCue]

Looks good Matt! Doing the same this weekend! Thanks for the tips!

[@MeatChurchBBQ]

I hope you enjoy Brandon!

[@richardcalix3]

Thanks from San Antonio!!! I usually use chilis but I will definitely be using this recipe.

[@MeatChurchBBQ]

Enjoy!!!!! PS - you may prefer this one - www.meatchurch.com/blogs/recipes/texas-red-chili

[@robertgamble6258]

Throw in some dark beer. Total game changer.

[@BigJOutdoors]

Very cool - I deviate a bit and use a variety of dried chiles that I toast, then rehydrate in a dark roast coffee I brew, and blend for smoothness.

[@MeatChurchBBQ]

Love that!

[@markwestphalen6008]

I like the “West Texas” flavors with black coffee.

[@markwestphalen6008]

I use alkaline water to brew the coffee that goes in the chili.

[@jaredtaylor4173]

Definitely going to try...your brisket chili is our family fav, but I love this because if I don't have a brisket flat, I can just do ground meat!

[@MeatChurchBBQ]

Love that!

[@russ350r]

Perfect timing for this video. I am supposed to make chili tomorrow night.

[@MeatChurchBBQ]

YESSSSSS!!!!

[@claytonbarker6636]

I'm from Virginia nobody in my family including me puts beans in chili,looks good matt as always

[@MeatChurchBBQ]

Thank ya!!!!!

[@bryoncastleberry]

I’m from the south but live in Cincinnati. Cincy chili is often brutally criticized for having added cinnamon and chocolate in it. “That’s not chili”, say people not from Cincy. So it’s hysterical to see Matt put it in and be called a genius! (I mean he is a genius, but that’s beside the point.)

[@MeatChurchBBQ]

That is becuase of the noodles in Cincy. Not the cinnamon or choc. IMO......

[@bryoncastleberry]

@ we could test your theory in your next chili video, drop it on top of noodles and see what happens! ha ha ha ha. Keep up the great work Meatchurch!

[@MeatChurchBBQ]

@@bryoncastleberry I need to!!!

[@Centinel822]

From the South, but I love me some good Cincinnati chili. Vive la difference!

[@ScotWalt858]

Wow!! Looks delicious!! Thanks for sharing!!

[@MeatChurchBBQ]

You are most welcome!

[@stevenmacintyre5912]

Question. Do you stir the chili periodically, or just leave it sit and simmer? Amazing recipe. Liked and shared!

[@ChrisSicking]

Tbank you Matt. Your cooks are awesome! 👍🍺

[@MeatChurchBBQ]

Thanks Chris!!!

[@slappyjones2136]

Question for fellow smokers: have you guys ever taken leftover brisket (already smoked and frozen) and turned it into chili? Would you basically do this recipe or something similar and crumble/chop the brisket into it? BTW, I love the idea of smoking the chili vs. slow cooking

[@jhaas68865]

Love making chili this way. It is like a meatloaf chili because you get some crispier pieces when you break it up.

[@MeatChurchBBQ]

Great point!!!

[@guybowers9094]

That is some great looking chili. It makes me wish i had some deer meat. I will need to make me some on my new Traeger Timberline XL.

[@MeatChurchBBQ]

Hope you enjoy!

[@jrmotorsports55]

Sounds amazing!

[@camiloamezquita5090]

This looks great! I just picked up some ground venison so I'm going to give this a try. How big is the Dutch oven in the video? I want to make sure it'll fit in mine

[@firehorsewoman414]

Omg I am so hungry now. That looks amazing!

[@MeatChurchBBQ]

So good!

[@firehorsewoman414]

@ Stop! LOL

[@leapinglemurcraftworks6426]

No issues with moisture loss during an 8 hour simmer? This sounds amazing and great for a cool fall day of “smoking”

[@MeatChurchBBQ]

Yeah you can. You may have to add stock, broth or beer along the way depending if\when you cover.

[@chrisgaeth]

I have my Weber Smokey Mountain setup so it runs for hours very similar to the pellet. I've been playing with variations on a another recipe with maple syrup but I am looking forward to giving this a go once my bag of Meat Church seasoning gets here.

[@MeatChurchBBQ]

LOVE IT!

[@FrodoWills]

Made my first batch of OTT a few weekends ago. IDK why it took me so long. And it freezes super well! Next batch will be a double and we'll freeze it to just reheat when we want some.

[@MeatChurchBBQ]

PERFECT

[@Mvllon]

I love the flavor of straight chili with no beans but i like to add them to make the pot last the whole week.

[@MeatChurchBBQ]

That works for me!

[@kenohenderson-g8n]

That first bite looked hot as hell from here!! Really enjoy your videos ..

[@MeatChurchBBQ]

I don't have much patience lol

[@VicBarryBBQ]

Epic! Wouln't cook chilli any other way these days :) - although I do find that 80/20 beef does dump a lot of grease into the pot, so moved the pot to the side after about 45-60 mins. Gotta try the venison version really soon!

[@grasscutter1963]

Awesome video 👍👍. Just stumbled across your channel and subscribed 👍👍

[@MeatChurchBBQ]

THANK YOU!!!!!!

[@buddyb1958]

Looks great; will definitely be making this!

[@MeatChurchBBQ]

AWESOME!!

[@charlieparker3069]

This is a great video Matt, and I'm very curious about the Mexican chocolate. What brand chocolate did you use? I went on to Amazon and found some, but I'd like to copy you as much as possible. Wonderful job. Keep 'em coming!

[@aldo89a]

looks like chocolate "ibarra"

[@MeatChurchBBQ]

Use Abuelita or Ibarra.

[@yetibartender-kq9ks]

Chocolate! Very interesting. Will have to try.

[@rosmakloma]

....a known 'secret' that has been used for decades

[@robertbusek30]

This is definitely something that I want to try, though probably with a combination of pork and beef. If you were to put beans in the chili, would you cook the dry beans first and then put them in?

[@johnstevenson3885]

Making mine today.

[@J-h2g]

Another great recipe Matt!

[@MeatChurchBBQ]

THANKS!!!!!

[@Hg1631]

Dziuks!!! One of my favorites!

[@MeatChurchBBQ]

so good!!!!!!!

[@iancordova]

For the chipotle peppers in adobo sauce, do you put the entire can in as-is or do you chop it up first?

[@kdranchaz3240]

Outstanding!!!

[@MeatChurchBBQ]

Thanks!!!!

[@terryhamilton985]

Who doesn’t love a good chili. That looks incredible, Now I have the itch do doo a good chili….

[@MeatChurchBBQ]

Enjoy!

[@ThriceGreat8]

Where did you get your wood bowls from? Love your videos!

[@dwaynewladyka577]

Nice looking chili. Cheers, Matt! 👍🏻👍🏻✌🏻

[@MeatChurchBBQ]

Cheers!

[@lineypete]

Yes. That's comfort food right there. Can I do this on a Big Green Egg as well?

[@MeatChurchBBQ]

100%

[@kellyrick4365]

Looks delicious!

[@MeatChurchBBQ]

so good!

[@lsholtzen]

Hey Matt. Gonna make a batch of your Smoked Over-the Top Chili this w/e and just wondering. Do you ever de-seed the whole jalapeno you added after it's cooked all day and add it back into the pot? Seems like a good idea to me if it doesn't add too much extra heat. Thanks ...

[@texasgjp]

Anxious to try this tomorrow. Does the jalapeno really break all the way down or is it better to chop it up? I do plan on simmering as you said, 8-9 hours

[@fatdogtavern]

Hi Matt, Love your website, products and the many recipes of yours that I've made. I would like a "Print recipe" button on your recipe pages though.

[@timfulwood3449]

Going to try this for our Christmas Eve family gathering. If I add some beans, when would you put those in (at the beginning or later)?

[@jmantwild9373]

I almost died laughing when he said it gives the Chili you mommy🤣😂🤣😂

[@fatsackafat1476]

LFGoooooooooo! That chili looks amazing. I have made your TX Chili recipe at least 10 times now, best ever. Also, Bang Bang Niner Gang!

[@MeatChurchBBQ]

Love it!

[@jlhesselschwardt887]

Looks great! Do you remove the cinnamon sticks and whole jalapeno at some point?

[@The.Retro.Corner]

I am intrigued for this answer as well. I am making it for tailgate this weekend and was wondering the same thing.

[@MeatChurchBBQ]

Yea at the end. You can dice the pepper up if you like.

[@The.Retro.Corner]

@@MeatChurchBBQ thank you! Kind of thought that but just wanted to make sure it wasn't supposed to stay in there!

[@runninfoo51]

...Well, I'm a man... hilarious!!! Love this stuff

[@MeatChurchBBQ]

;)

[@spazzticzeal6238]

Good stuff Matt

[@MeatChurchBBQ]

Thanks! Fellow hockey fan.

[@jamesbruso4931]

Awesome.. Can't wait to make this.. I don't have a dutch oven but in the market for one.. How big a pot was used in this one? Don't think I wanna go any smaller than the one you used.

[@MeatChurchBBQ]

6 quart

[@bgaviator]

I made this. It’s very good. Next time I will only use half the can of chipotle peppers in adobo. The spice was a tad too much for my liking and I figure it was coming from using the entire can of chipotles

[@msrelics]

You will never cook chili any other way after you do it this way. Been doing it a little over a year. My suggestion, different from the video, is Sautee the onions/peppers in the smoker, they soak up the smoke while simmering.

[@Dan-pp8oy]

Matt, any issues with cleaning the smoke from the Dutch oven? I’m thinking of getting one of that type or the cast iron ovens.

[@jaysonescoe5799]

Well if wasn’t still in upper 70’s here in North East Ga. I’d do this recipe for Ga\Fla Saturday!! But as usual I’ll come up with something Tasty!! 😂😂

[@idontwantahandle._.]

I love these videos. The rub is ok but Q is better for me.