Smoked Over-The-Top Chili
  1. In an oven-safe pot, add the chopped yellow onion, green pepper, red pepper, beef broth, pinto beans, kidney beans, diced tomatoes, and tomato soup. Be sure to mix thoroughly.
  1. Add chili seasoning and mix thoroughly.
  2. In a separate bowl, mix together pork and ground beef until evenly incorporated. Once mixed form into a large meatball.
  3. Season the large meatball with an all-purpose rub of your choice.
  4. Put the meatball on a wire cooling rack and put it on top of the oven-safe pot. You want the drippings from the meatball to drip into the chili.
  1. Fill the hopper on your pellet grill with 100% Perfect Mix Pellets.
  2. Set the smoker to 250º F.
  3. Once the smoker is to the appropriate temperature 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 250º F.
  5. After one hour turn up the smoker temperature to 325º F and cook until the meatball has reached 150º F internally (about 1-1.5 hours).
  6. Once the meatball reaches 150º 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 325º. 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!