OTT chili (which stands for over the top Chilli) is pretty much a Technique than a recipe, a very simple one and yet so useful and effective!
You basically smoke the meat over the chili sauce, then you break-up the ball of cooked once and add it to the chili and continue to cook at low temperature. The result is amazing and delicious!
One of our group members, Luca Varini, sent me this wonderful recipe and wanted me to share his recipe for OTT chili with the group.
- 7-quart dutch oven
- One medium red or yellow onion
- One red pepper
- One green pepper
- One yellow pepper
- 1 lb ground beef 75/25
- 1 lb ground chuck 80/20
- 1 lb ground Italian sausage mild
- 6 strips bacon
- 4 cloves garlic
- One cup of beef broth, or one beef bouillon cube melted in about a cup of hot water.
One can each of Bush’s:
- Dark red kidney beans
- Light red kidney beans
- Black beans
- White beans
- Pinto beans
- One can Original Rotel
- 1 bottle of Guinness (minus a sip or two for the cook).
- 3 oz Tomato paste
- One 14.5 oz can of diced tomatoes
- One 10 oz can green chile enchilada sauce
Three 1.25 oz chili seasoning packets, or an equivalent amount of your own awesome Chili seasoning blend.
- Chop bacon into small pieces.
- Add to beef and sausage with half the combined seasoning mix.
- Add a little Salt and pepper.
- Combine well, and form into a round patty.
- Put to the side.
- On the stove… warm your cast iron slowly. Too hot and you’ll just burn your ingredients.
- Sauté chopped onion and minced garlic in pot/dutch oven with a little olive oil
- Once translucent, add tomato paste and stir on low heat until paste darkens
- Add beef broth and beer.
- Stir to get fond off the bottom of the pot.
- Add remaining half of the chili seasoning mix, stir well.
- Add Two tablespoons of brown sugar.
- Add beans (drained).
- Add chopped red, yellow, and green pepper.
- Add tomatoes and green chile.
- Add Rotel Stir well.
Move to your grill:
- Once the grill is stable at 300 degrees, place meat patty above the pot.
- Smoke until meat reaches an internal temperature of 150-‐155 degrees (I used apple and peach wood).
- Approximately 2 hours.
Pull meat and crumble
- Add meat to the pot of sauce and stir in.
- Let it simmer for approximately one hour to reduce.
- Salt and pepper to taste.
Tastes even better when reheated! Serve with some cheddar cheese and sour cream as toppings, and green onion for garnish.
Another cook with brisket chunks
If you have some leftover brisket, take about 1 lb and substitute it for one of the meats. Chop it into small cubes and add them to the cook. From experience, it’s easier to add them after you crumble the patty or it won’t hold together very well… after all, it’s already cooked and smoked so you’re just reheating it with the simmer.
Chili will darken some after the simmer and extra smoke.
Big thanks to Luca Varini for this recipe, don’t forget to check Luca’s Instagram >