Over the Top Chili Recipe (Smoked OTT Chili)
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Over the top chili, also called OTT chili or drip chili, is made by cooking seasoned ground beef above a pot of chili. As the meat cooks, the smoky drippings fall into the beans and tomatoes below, adding even more flavor.
I first made this recipe after getting my Kamado Joe, and it quickly became one of our favorite ways to make chili. This version starts with a large seasoned beef ball wrapped in bacon and a hearty three-bean chili base made with tomatoes, green chiles and Mexican beer.
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- A Quick Look At The Recipe
- What Is Over the Top Chili?
- Why This Recipe Works
- Chili Ingredients
- Equipment and Grill Setup
- How to Make Over-the-Top Chili
- How Long Does Over-the-Top Chili Take?
- Tips for the Best Smoked Chili
- Easy Ways to Adjust the Chili
- What to Serve With Over-the-Top Chili
- Storage, Freezing and Reheating
- More Kamado Joe and Smoker Recipes
- Over-the-Top Chili (Smoked OTT Chili)
A Quick Look At The Recipe
- 🍲 Yield: 10 servings
- ⏱️ Prep time: 30 minutes
- 🔥 Cook time: About 1½–2 hours
- 🕒 Total time: About 2–2½ hours
- 🌡️ Grill temperature: 350°F
- 🥩 Beef temperature: 165°F
- 🫘 Main ingredients: Ground beef, bacon, three kinds of beans, corn, tomatoes and chili seasoning
- 💨 Flavor: Rich, smoky and mildly spicy
- 🏈 Best for: Fall dinners, game day and feeding a crowd
What Is Over the Top Chili?
Over-the-top chili is smoked chili made with seasoned ground beef positioned on a rack above a Dutch oven of beans, tomatoes and seasonings. The meat cooks separately while its smoky drippings fall into the chili below. Once the beef is cooked, it is chopped and stirred into the pot.
You may also see this cooking method called OTT chili or drip chili. It is especially popular on Kamado-style grills, but it can also be made on other smokers or grills that can be set up for indirect cooking.
Why This Recipe Works
The beef, bacon and chili cook at the same time, so the chili develops flavor from both the smoke and the drippings. Wrapping the seasoned beef in bacon adds richness, while the beans and tomatoes create a thick, hearty base.
This version is also cooked at 350°F rather than using an all-day low-and-slow method. A thermometer tells you when the beef is ready, so you do not have to rely on cooking time alone.
While I’m biased towards the Kamado Joe, don’t worry you can make Over the Top Chili on the Big Green Egg, a charcoal grill, gas grill or even use a Traeger pellet smoker.
If you don’t have a Kamado Joe or another ceramic-style grill such as the Big Green Egg, you can still make Over the top Chili on your regular charcoal or gas grill just make sure you have a smoker box like this one and wood chips to ensure you get the same smoke flavor.
Chili Ingredients
The recipe card contains the full ingredient amounts. These notes explain what each ingredient adds and where you may need to make an adjustment.
- Ground beef: Use the fat percentage listed in the recipe card. The meat cooks above the chili, allowing some of its drippings to flavor the pot.
- Bacon: Bacon is wrapped around the ground beef before it goes on the grill. It adds smoky, salty flavor to both the meat and the chili.
- Chili seasoning: You can use seasoning packets or homemade chili seasoning. Reserve the amount specified in the instructions for seasoning the beef.
- Beans: Pinto, black and kidney beans make this chili especially hearty. Drain and rinse them before adding them to the Dutch oven.
- Tomatoes: Diced tomatoes and tomato sauce form the base of the chili.
- Onion and green chiles: These add savory flavor and mild heat without making the chili overly spicy.
- Mexican beer: Start with one bottle. Add more only if the chili begins to look dry or you prefer a thinner consistency.
- Corn: Drain the corn before adding it to the Dutch oven. It adds a little sweetness that balances the tomatoes and chili seasoning.
Equipment and Grill Setup
I make this over-the-top chili on my Kamado Joe, but the same basic method works on a Big Green Egg, pellet smoker or another grill that can maintain indirect heat.
You will need a large Dutch oven, a cooking grate positioned above the pot and a reliable meat thermometer. Make sure there is enough space between the beef and the chili pot for smoke and heat to circulate.
Set the grill for indirect cooking at 350°F. If you are using a charcoal or gas grill instead of a smoker, use a smoker box or wood chips to add smoke flavor.
For the smoke flavor, I like to use mesquite or hickory. I soak the wood chunks before adding them to the grill.
You can find more ideas in my collection of Kamado Joe recipes.
How to Make Over-the-Top Chili
Prepare the grill for indirect cooking and bring it to 350°F. Mix the reserved chili seasoning into the ground beef, shape the beef into a large ball and wrap it with bacon.
Try to keep the beef evenly shaped so the center cooks at the same rate as the outside.
Add the onion, beans, drained corn, tomatoes, green chiles, remaining seasoning and one bottle of Mexican beer to a large Dutch oven. Stir everything together.
The chili will continue to collect liquid and drippings as it cooks, so do not add the second bottle of beer immediately.
Place the Dutch oven below the cooking grate and position the bacon-wrapped beef directly above it. Close the grill and cook until the center of the beef reaches 165°F.
Check the Dutch oven occasionally. If the chili starts looking dry before the beef is ready, add a little more beer.
Carefully remove the beef and Dutch oven from the grill. Roughly chop or break up the cooked beef and bacon, then stir them into the chili.
Return the uncovered Dutch oven to the grill for another 30 minutes. This gives the flavors time to combine and allows the chili to thicken before serving.
How Long Does Over-the-Top Chili Take?
Keep the grill close to 350°F and use the internal temperature of the beef rather than the clock to decide when it is ready. Depending on the size and shape of the beef, it may take about 1–1½ hours to reach 165°F.
After chopping the beef and stirring it into the pot, cook the chili for another 30 minutes. Allow approximately 1½–2 hours of cooking time, plus 30 minutes for preparation.
Tips for the Best Smoked Chili
- Use a thermometer. The outside of the beef may look finished before the center is fully cooked.
- Start with one bottle of beer. It is easier to add more liquid than it is to thicken an overly thin chili.
- Watch the pot. If the chili starts drying around the edges, stir it and add a small amount of beer.
- Remove excess grease if needed. Some fat is part of what flavors over-the-top chili, but you can spoon off any excess before stirring in the chopped beef.
- Let the chili finish cooking after adding the meat. The final 30 minutes help the beef, bacon and chili base come together.
Easy Ways to Adjust the Chili
- Add hot sauce or diced jalapeños for more heat.
- Add diced bell pepper or celery to the chili base.
- Replace some of the ground beef with chorizo for a richer, slightly spicier chili.
- Add a small amount of chocolate for deeper flavor. Start with a little and taste before adding more.
- You can use this over-the-top cooking method with your favorite chili recipe, too.
- Use your preferred combination of pinto, black or kidney beans.
- Reduce the number of beans if you prefer a meatier chili.
- Leave off the bacon if needed, although this will change the flavor and the amount of fat dripping into the pot.
What to Serve With Over-the-Top Chili
Serve the chili with shredded cheddar cheese, sour cream, diced onion, sliced jalapeños, cilantro, tortilla chips or Fritos. Cornbread is another easy choice for soaking up the thick tomato sauce.
Mexican street corn also works well when serving this chili for a party or game day.
When serving a crowd, I like to set up a chili bar and let everyone choose their own toppings.
For more ideas, see these side dishes to serve with chili.
Storage, Freezing and Reheating
Divide leftover chili between shallow covered containers and refrigerate it within two hours. Store it in the refrigerator for up to 3–4 days.
Reheat the chili in a saucepan over medium heat, stirring occasionally. Add a splash of water or broth if it has thickened too much. Leftovers should reach 165°F before serving.
For longer storage, freeze the cooled chili in airtight freezer-safe containers for up to 2–3 months. Leave a little room at the top of each container because the chili will expand as it freezes. Thaw it overnight in the refrigerator before reheating.
I often freeze this chili when I want to take it camping.
For parties, I sometimes make the chili in the morning and keep it warm in a slow cooker until serving.
Have more than you need? Try one of these creative leftover chili recipes.
More Kamado Joe and Smoker Recipes
If you enjoy cooking on your smoker, try this smoked green chili for a completely different chili recipe. My smoked meatloaf is another cozy ground-beef dinner cooked at 350°F, or browse these Kamado Joe recipes for more grilling inspiration.
Over-the-Top Chili (Smoked OTT Chili)
Equipment
Ingredients
- 3 pounds ground beef preferably 85/15
- 1 pound hickory-smoked bacon avoid maple or sweet bacon
- 2 packets chili seasoning mix or 2 batches homemade chili seasoning divided
- 1 medium onion diced
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can whole-kernel corn, drained
- 1 15-ounce can tomato sauce
- 3 15-ounce cans diced tomatoes
- 1-2 12-ounce bottles Mexican beer divided
- 1 4-ounce can diced green chiles
Instructions
- Prep your grill for an indirect cook and set the temperature to 350°F.
- Mix 2 tablespoons of the chili seasoning into the ground beef.
- Shape the ground beef mixture into a large ball and wrap it with bacon.
- Add the onion, beans, drained corn, tomato sauce, diced tomatoes, green chiles, remaining chili seasoning and one bottle of Mexican beer to a large Dutch oven. Stir to combine.
- Once the grill is up to temperature, place the pot under the grates and place the meatball on the grate above the chili pot.
- Cook for approximately 1 hour to 1 1/2 hours or until the meatball is cooked through or 165°F on a meat thermometer.
- Check occasionally to be sure your pot is not looking overly dry and add more beer if necessary.
- Remove the meatball and the pot from the grill. Chop bacon and meat roughly and add to the pot. Stir to combine.
- Add more beer if necessary to reach the chili consistency you prefer.
- Return the uncovered Dutch oven to the grill and cook for another 30 minutes.
- Serve with cornbread as a side dish and your favorite chili toppings such as shredded cheese, diced jalapeños, sour cream, and fresh cilantro.
Notes
- Add some hot sauce and spice your chili up!
- Use a homemade chili seasoning!
- Throw in some extra veggies like bell peppers, celery, etc.
- Leave out some or all of the beans! Don't forget you can mix or match the beans as you prefer!
- Not a fan of bacon, feel free to not wrap your meatball in bacon!
This stuff is always a favorite and doesn’t last long around our house.