Over-the-Top Chili

Directions

1. Get the pellet grill up to 250°F. Preheat the griddle to low heat.
2. Chop celery, onion, jalapeños, and garlic. Add 1 tablespoon Bacon Up to the griddle and sauté the celery, onion, and jalapeños until softened. Add the garlic near the end.
3. Place a Dutch oven on the griddle or pellet grill and add 1 tablespoon Bacon Up. Add all the spices (chili powder, cumin, coriander, onion powder, garlic powder, oregano, cayenne, smoked paprika) to the Dutch oven and bloom them for 1–2 minutes, stirring occasionally.
4. Add diced tomatoes, Rotel, tomato sauce, tomato juice, beef broth, kidney beans, and Knorr tomato and chicken powder into the Dutch oven. Stir well to combine.
5. Season the ground chuck with Essentials blend seasoning and mix it into the meat. Shape the meat into a large ball and coat it with Outlaw BBQ seasoning and Blackened seasoning.
6. Place a wire rack over the Dutch oven and position the meatball on the rack. Cook in the pellet grill until it reaches an internal temperature of 165°F, approximately 1 hour.
7. Remove the meatball, chop it into bite-sized pieces, and add it to the Dutch oven.
8. Return the Dutch oven to the pellet grill and simmer for an additional 2–3 hours to develop flavors.
9. Remove the Dutch oven from the grill and serve the chili with your favorite toppings, such as smoked cheddar cheese, pickled jalapeños, and sour cream.