Over The Top Chili
2 hours 5 minutes
Round up all the troops! Not only is this chili over the top but literally this method is Over The Top Chili! With a full Dutch oven of delicious chili fixings ,flavored by a meatloaf of smoky drippings, combine for a meal to feed a small army.
2 Lb Ground Beef
5 T Rodeo Rub Texas Brisket Rub
1 Hatch Chili
2 T Garlic- Minced
1 Can Stewed Tomatoes- 15 Oz
1 Can Fire Roasted Tomatoes- 15 Oz
1 Can Kidney Beans- Drained
2 C Beef Broth
1/2 t Red Pepper Flakes
Preheat grill to 275-300 degrees.
Dice the onions and peppers and sauté in a large Dutch oven over medium high heat until translucent.
Add garlic, both tomatoes and kidney beans, and beef stock. Bring to a simmer.
Season the ground beef with Texas Rodeo Rub mix well with your hands.
Form the meat into a round meatloaf and place on a rack lined sheet tray.
Once the Chili mix reaches a simmer, place on the grill. Place the rack holding the meatloaf directly over the Dutch oven so that the drippings will fall into the chili as it cooks.
Cook for 2 hours, or until the internal temperature of the meatloaf reaches 145 degrees. (stir chili occasionally to avoid burning)
Remove the meatloaf and crumble the beef. Then add it back to the chili and stir to combine.
Season and adjust consistency with more beef stock if needed. Cook for an additional 30 minutes.
Serve with your favorite chili toppings!