WARRANTY
Over the Top Chili on a Loaded Wichita
Y’all, this isn’t your average chili—it’s a flavor bomb! We’re smoking a seasoned ground beef “loaf” right over the pot so all that juicy fat renders straight into the chili. Tender, smoky, and packed with heat. Took me 5 hours total, but SO worth it. And this recipe serves a crowd! Who’s firing up the smoker?
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Recipe from Bigfoot.BBQ @matt_hvidsten on Instagram
@mthphotographyofficial on TikTok
INGREDIENTS
4 lbs Ground Beef (80/20 for max flavor)¾ lb Bacon, chopped4 Tbsp Your fave BBQ Rub32 oz Beef Broth2 (14.5 oz) Cans Diced Tomatoes2 (16 oz) Cans Pinto Beans15.5 oz Can Black Beans16 oz Can Kidney Beans2 Red Bell Pepper, diced1 Large Onion, diced (pro tip: don’t skip this!)6 Garlic Cloves, minced2 Tbsp Cumin2 Tbsp Garlic Powder1 Tbsp Cayenne Pepper(adjust for spice level!)1/2 Cup Chili Powder2 Tbsp Salt2 Tbsp PepperINSTRUCTIONS
1. Season the ground beef with BBQ rub and shape into a loaf. Set aside.
2. In a Dutch oven, cook the bacon until crispy. Remove and set aside (save that grease!).
3. In the bacon grease, sauté onion and bell peppers until soft. Add garlic and cook until fragrant.
4. Stir in diced tomatoes, all beans, and beef broth. Bring to a simmer.
5. Add back the bacon + all spices (cumin, garlic powder, cayenne, chili powder, salt, pepper). Mix well.
6. Place Dutch oven in smoker or oven at 225°F.
7. Set a wire rack over the pot and lay the beef loaf on top—let the fat drip in for ultimate richness!
8. Stir chili every hour; spritz beef with beef broth to keep it moist.
9. Cook until beef hits 165°F internal (about 4 hrs for 4 lbs). Shred it into the chili and let flavors meld for 1 more hour.