Smoked Over the Top Chili - Award Winning 2024! #chili #ott

Welcome back to the channel. Recently I won the best overall chili at my work's chili cook off. Naturally, I can now call it "award-winning" but frankly, its pretty amazing. I won at my office in 2023 AND now I can say I've won it again in 2024. Thats right, TWO #goldenspoon awards HAH! Recipe is below Links... Link to Ingredients: Dude Perfect Beans: https://amzn.to/3Hixbd1 Rotel FIre Roasted: https://amzn.to/3Y4mSl1 Tomato Soup: https://amzn.to/3Y4mSl1 Beef Broth: https://amzn.to/3YqSJ0Q Butter Beans: https://amzn.to/486DWvc Chili Seasoning: https://amzn.to/4eHk98g Chili Bean: https://amzn.to/3NqkNLl Corn Bread Mix: https://amzn.to/4eNxA6M Links to stuff you may need to make this: Lodge Dutch Oven: https://amzn.to/3XuPIcG Masterbuilt GS800: https://amzn.to/3HlVoQE Solar Powered USB Brick: https://amzn.to/3gZGLHS 5V-12V Cable: https://amzn.to/3NrNLtp Masterbuilt FireStarters: https://amzn.to/3UbC2RM Chili Recipe: Ingredients: (can double or triple) 1 pound ground sausage 1 pound ground beef 1 can Rotel 1 can pinto (jalapeño bacon dude perfect) 1 can butter bean 1 can chili bean 1 can beef broth 1 can tomato soup, condensed is fine 1 onion chopped 1 green pepper chopped 1 red pepper chopped Favorite rub for the meatball (Voodoo from Meat Church or anything you like) Chili seasoning whole pack 1. Combine meat into ball and season heavily with favorite rub. 2. Combine everything else in a pan. Hit it with chili seasoning to taste. 3. Set the smoker to 250° F. Once the smoker is to temp put the oven-safe pot and meatball on the smoker. Be sure the meatball is directly over the chili. 4. Smoke the chili and meatball for 1 hour at 250° F. 5. After one hour turn up the smoker temperature to 325° F and cook until the meatball has reached 150° F internally (about 1-1.5 hours). 6. Once the meatball reaches 150° F remove the meatball from the smoker and break up the meatball into small chunks to add back into the chili. 7. Add the broken-up ground meat into the chili pot and stir to incorporate the meat throughout the chili. 8. After the meat has been incorporated, smoke the chili for 30 minutes at 325°. Be sure to stir occasionally. 9. After 30 minutes, remove from the smoker and let cool for 10-15 minutes. 10. Serve with toppings of your choice and enjoy your over-the-top smoked chili! Smoked SPG Rub: 4 parts pepper 2 parts Granulated Garlic 1 part Smoked Paprika 1 part Kosher Salt .5 part of MSG 1 Part Lawrys Music License: ASLC-1FCE685A-0FAD81FE1C