Instant Pot Chili Recipe
Smoke the chili in an electric smoker. Prepare the electric smoker to smoke with hickory wood at a steady 275°F-300°F. Place the Dutch oven with the chili base, uncovered, on a grill rack. Place the ground beef "loaf" on a grill grate over the Dutch oven. Cook 2 hours or until internal temperature of the beef is 150°F.
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Try my Over the Top Chili! This dish simmers low and slow on the Traeger Ironwood XL, giving it a unique, down-home flavor. If you're a meat lover, you'll be.
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Cook for approximately 1 hour to 1 1/2 hours or until the meatball is cooked through or 165° on a meat thermometer. Check occasionally to be sure your pot is not looking overly dry and add more beer if necessary. Remove the meatball and the pot from the grill. Chop bacon and meat roughly and add to the pot.
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Make the chili base - Add the beans, tomatoes, beef broth, and the remaining chili seasoning mix. to the pot and stir to combine. Smoke the chili - Transfer the Dutch oven to your smoker and place the rack with the ground beef over the top of the pot. Smoke for 2 hours, stirring every 30-45 minutes.
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Bring this up to a simmer. Season with the salt. Fire up your Traeger or pellet smoker to 225-F. Put the chili on the bottom rack of your smoker, and position the giant beef flattened meatball on the rack above the chili, placing it directly ABOVE the chili pot so that all the beef drippings go into the chili.
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Preheat your grill or smoker to 250 degrees. In a large cast iron dutch oven or large heavy bottomed pot, combine all the ingredients except the meat. Season to your taste with Brancho and Fiesta. We added some extra Ancho Chili Powder for a blast of heat. Combine the meats and form into a large ball and then flatten slightly.
Instant Pot Chili
Place meat loaf on a rack over the chili base to catch drippings. Smoke meat loaf for 2-2.5 hours until 150°F internal temperature. Increase the smoker temperature and cook until meat loaf reaches 155°F. Rest meat loaf then crumble into the chili base. Return to smoker and cook 30 mins - 1 hour until chili thickens.
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Flip the pan upside down onto a wire rack. Prepare a grill fire to about 300° with pecan or hickory for smoke flavor. In a large dutch oven, cook diced onions and bell peppers in olive oil. Stir often until vegetables are softened. Add V8 juice, beef broth and chili seasoning.
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Add the dutch oven to the grill, next to the meat, and add the olive oil, onions and peppers. Stir and let smoke until the internal temperature of either of the meat patties, hits 140-150°F. Transfer both meat patties to the dutch oven and use a spatula to break the meat into crumbles. Let smoke for another 30 minutes.
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2. Once the smoker is to temp put the oven-safe pot and meatball on the smoker. Be sure the meatball is directly over the chili. 3. Smoke the chili and meatball for 1 hour at 250º F. 4. 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). 5.
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1. Heat 1 tablespoon of the oil in a large enameled Dutch oven over medium-high heat. Add the onion and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Season the onions and peppers with 2 tablespoons of Trager Fajita Rub and stir to combine. Add the beans, the tomatoes and chilies, and the beef broth, bring to a simmer. 2.
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Top the Dutch oven with a baking rack and set the giant meatball on top of the rack above the chili. This will ensure that all the drippings go into the chili. Cook it at 225 for an hour, then turn the heat up to 350 and cook for an additional 60 minutes or until the beef comes to an internal temperature of 160.
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Add the rest of the chili base ingredients to the pot and heat to a simmer. Form the meatball. Place on a rack on top of the Dutch oven. Place the whole shebang onto your pellet grill that's set to 275°. Smoke at 275° for 45-60 minutes. Turn up the heat to 325° and cook until the meatball reaches 145-150°.
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Place meatball on wire rack and place wire rack on top of cook pot. Put cook pot in smoker and let cook until internal temperature of the meatball reaches 155 degrees (about 2 hours) Remove meatball and chop up the meat and mix into the chili mix. Let cook for another hour or two on the smoker. Serve and enjoy!
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Set the smoker to 250º F. 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. Smoke the chili and meatball for 1 hour at 250º F. After one hour turn up the smoker temperature to 325º F and cook until the meatball has reached 150º F internally.
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You can start cooking the chili base on your stove or Traeger Induction cooktop, then transfer it to the bottom grate of your Traeger Grill set between 225°F and 275°F. Postion the meatball on a rack directly above the pot, close the lid on your grill, and get the whole party smoking.
