Over the Top Chili

Over the Top Chili


  • 2 lbs. lean ground beef
  • 2 tbsp Big Green Egg Classic Steakhouse Seasoning
  • 1 tbsp olive oil
  • 1 medium sweet onion, diced
  • 1 jalapeno, diced
  • 2 cloves garlic, minced
  • 1 28 oz. can crushed tomatoes
  • 32 oz. beef broth
  • 1 10 oz. can fire-roasted tomatoes
  • 1 chipotle pepper in adobo sauce (minced) + 2 tbsp adobo sauce
  • 2 tbsp cumin
  • 2 tbsp Big Green Egg Ancho Chili & Coffee Seasoning
  • 1 tsp cayenne pepper
  • 1 tbsp chili powder
  • 1 15 oz. can navy beans, drained
  • 1 15 oz. can pinto beans, drained
  • 1 15 oz. can black beans, drained
  • Kosher salt and black pepper, to taste
  • Fritos® corn chips
  • Sour cream
  • Shredded cheese


  • EGGspander Multi-Level Rack
  • Big Green Egg Cast Iron Dutch Oven
  • Pecan Smoking Chips


Set the EGG for indirect cooking with the convEGGtor at 135°C with pecan smoking chunks. Place the Dutch oven in the EGG to preheat.

Mix the Classic Steakhouse Seasoning and beef thoroughly in a bowl and form into a ball and set aside.

In the Dutch oven, add the olive oil and cook the onion, jalapeno, and garlic until translucent, about 5 minutes. Once the onion mixture is ready, add the tomatoes, chipotle pepper and sauce, cumin, Big Green Egg Ancho Chili & Coffee Seasoning, cayenne pepper, and chili powder. Mix all the ingredients together.

Add the EGGspander Multi-Level Rack to the EGG and place the ball of beef on the grid directly above the Dutch oven. Cook until the internal temperature of the meat hits 150°F, about 2 hours. Remove the meat from the EGG and break into small pieces. Add the beef and the beans to the Dutch oven and cook for another 30 minutes or until the beans are heated. Add salt and pepper to taste.

Top with Fritos, sour cream and shredded cheese. Enjoy!

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