Rick’s Over the Top Chili Recipe | GE Profile Smart Indoor Smoker

Over the Top Chili is an outdoor smoker classic that Rick brings indoors to share with you all. Follow along and be sure to let us know what you want to see us smoke next in the GE Profile Smart Indoor Smoker.

—– Content of this video ——

0:00 – Intro
1:00 – Picking your pot
1:29 – Preparing your ingredients
3:24 – Sautéing onions and garlic
4:58 – Adding spices
6:53 – Preparing the meatball
8:49 – Setting up the smoker
11:30 – Mixing in the meatball
13:28 – Serving your chili

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We’re back with another indoor smoker recipe this time we’re going to do an outdoor classic inside it’s over-the-top chili let’s do It overthe top chili is where you smoke the meat over top of the chili base in your smoker and you get all those drippings and wonderful flavorings into the chili during the smoke and then you add the meat to the chili at the end for a really hearty Rich smoked chili so

Ingredients today uh we’re going to we’re going to wing it a little bit little bit honestly I’ve never made two pots of chili exactly the same but we’re going to do 8020 ground beef in a ball over the top uh for our base obviously we’re going to do tomatoes some beans I

Know that’s controversial for some we’re going to do some beans a little beef broth of course chili powder and we’ve got our rub we’ll walk through all that and some fresh ingredients onions garlic today I’m going to try some guajo chilies that I bought dehydrated from a

Local Mexican grocery store I’m going to rehydrate those and add it I already mentioned the meat is smoking over the top but you’re going to need some sort of container for the chili base itself and you got quite a few options I mean you’ve got these kind of throwaway foil

Uh liners you’ve got some you know it’s we got Valentine’s Day right around the corner so you got some really interesting options if you want to spice it up other options today I’m going to use this uh just porcelain baking dish uh this fits great uh in terms of

Dimensions that you want to look for it’s somewhere around 7 and 1/2 to 8 in wide by 10 and 1/2 to maybe close to 11 in deep first up I’m going to process and hydrate these chilies my goal here is to get some of these seeds out which I’m doing pretty

Well you notice there’s a lot of seeds in there just kind of shake those out that stem out of there all right so there’s the skin of our chili I’m going to cheat and go to the coffee pot to get some hot water to hydrate this chili okay so I’m going to

Let this chili hydrate while I Dice and sauté some onion and garlic correction that was actually an ancho chili uh some of you probably noticed that uh but I’m I’m also going to throw in a guo chili as well right now cuz I’ve got both and

I love chilies so I’m just going to do one of these as well same process already got the water those seeds Out there we go now I got guo and ancho chili going to really spice it up I’m going to do a whole White onion and probably three cloves of garlic nothing too crazy let’s see how going to do this embarrassing have people tell me how I did it wrong tearing up oh Boy correction we’re going to do half an onion my eyes can’t take it though now some garlic I’m sort of winging this um these are ingredients that I think belong in chili but I know they’re a lot of differences I would love to hear some uh foolproof chili recipes from you

Guys uh follow these techniques same techniques you can add some smoke to it bring kind of the outdoors indoors that’s really the point of this but uh anyway I’m just kind of winging it now while I’m waiting for the stove to come up the temp I’m going to go ahead and

Dice up these Peppers so this is the ancho chili smells good it’s got a nice kind of earthy Smoky smell be a nice addition I think you know this sure would be nice if these knives were sharpened automatically because they are super dull there’s that one here’s the guo chili all right looks

Appetizing so we’re going to go ahead and sauté our garlic and onions I’m going to put the onions in first just use some extra buron olive oil while that’s working let’s get started on the base okay pretty simple start with a large can of crushed

Tomatoes what is that 28 Oz o these are fire roasted so it’s got some some nice Char in there it looks great two cans two large 28 o cans of crushed tomatoes you could also do one crushed one diced you know whatever you want all right we got two different

Beans here we got some light red and some dark red kidney beans I’m going to actually drain these cuz you know that is good enough for me now the fun stuff we’re going to start adding some spices depending on the size of your container uh two large cans might be too much so

You could do 128 o and 14 whatever 14 o I’m going to take a little out because we’re going to be doing a lot of meat and to be sure I have plenty of room for the meat cuz that’s the that’s the star of the show all right so so first

Ingredient obviously chili powder I’m going to do 2 tablespoons of that pick your favorite doesn’t matter be super generous with it I pour it like I pour whiskey no I’m just kidding and then I you know for this for Cuma I love cumin um going to probably do like a

Teaspoon oops so now let’s add add a little salt uh let’s do do a teaspoon of salt Maybe teaspoon and then let’s add some pepper some just plain old coar ground black pepper mix it Up hey that’s great wanted to see if it was too salty I think it could probably use the full one teaspoon of salt all right let’s go check on the onions and garlic I’m going to actually add the peppers to that as well just to kind of Cook them down maybe release some

Wonderful wonderful things capin various flavors let those onions really soften up uh I think now it’s probably time to work on the meatball that’s going to be over the top of the chili also I forgot to mention I like to throw a little red chili pepper flake in just cuz I like

Spice it doesn’t add a lot of flavor in my experience but it adds a little spice which is to me always good so how much is that I don’t know to taste I’m going to add a little beef stock now just you know some rich flavor which is what this is all about

How much I don’t know just some to the consistency you like some like thick it’s going to cook down a little bit as it smokes and as the meat smokes but um you know so not too much but that should give us some really good

Flavor and now to the star of the show we’re going to use some 8020 beef and I’m literally just going to make a meatball this is 2 lbs I’m just going to use all of it um one pound would be totally fine in this chili but we’re

Going to go for a really beef hearty chili so this is 3 lbs um we’re going to roll with it I don’t know we don’t have to put it all in there we can have some on the side I don’t know appetizer that’s pretty huge let’s see

Here am I thinking on this I don’t want to like overwork it and like really pack it in tight um it probably already is packed pretty tight but I don’t know I’m just trying to make a meatball it’ll sit nicely on a shelf kind of flat I want it

To be kind of low profile about the shape of that that pan kind of what I’m aiming for that’s a lot of meat it’s going to be delicious and pick your favorite rub I like this uh Cowboy flavored seasoning just kind of earthy and dark and really good on beef looks

Pretty good to me put it on our rack here sort of let it hang out we’re going to probe it so I’m going to cook it to uh probably one I’m going to cook it to 160 um ground beef I think is done at 165 so I’m going to take it

About 5° lower and then it’s going to go into the chili and keep cooking so it’s going to get plenty high temp uh to be food safe let’s blend that in we are full this thing is full isn’t it next step I think is to get the

Smoker started and I’m going to actually hit this with a little cook spray um just little vegetable oil I like to keep the the surface of the meat that I’m smoking nice and kind of moist and I know it’s plenty of fat in this ground beef but I think that’ll

Make the smoke flavor here a little better uh so we’re going to go with that all right let’s go start the smoker so we’re at the smoker we’re going to start it up I’m going to recap how to do that um number one I’m going to add some

Pellets today I’m going to use some cherry pellets um we’re just going to kind of top that off off customize and I am going to do a probe cook again I’m going to take it to 160 internal and I’m going to do a smoker temp of 250 and I’m going to do

Smoke level four I don’t for this chili I don’t want it to be overpoweringly Smoky uh I want it to have a nice kiss of smoke and just add like a hearty deep flavor to the chili so that’s what I’m going for and also note I haven’t put

The probe in yet I’m going to start with the probe in the meat I’m going to go ahead and start this let it preheat uh put the probe in the meat and then plug it in at the time I put the meat into the smoker so we’re going to go and

Start it Up Add Water it’s done I’ve already got water in the waist bin pellets you saw me do that got pellets all right now we’re preheating I’m going to go ahead and get the probe inserted uh so what I’m going to do here is just take it right into the

Middle nothing more complicated than that sure I got plenty of room something I forgot to mention if your smoker new and you haven’t used it yet or maybe the pellets have have fully exited the unit on a previous cook you need to Prime the augur so I’m going to just show you how

To do that again real quickly go into settings and we’re going to go to augur and it’ll say press dial to Prime pellets and I’m going to do that takes a minute and a half we just let that go just to make sure the tube is full of

Pellets so that we can maximize that smoke and we know the prime worked cuz we got pellets in the water that’re not burnt so we should be good to go so we’re going to need a rack for the chili itself chili is going to go down low so

We’re going to go lowest rack position over the drip pan all right so we got the chili in there nice and nice and ready for some meat to be above it so this is over the top chili check this out slide that in right over top Bring It Forward just to pinch I

Actually want it cuz this is such a large meatball and by the way I might not use all three PBS in this chili I might set some aside for another recipe but um hey while we’re smoking we might as well maximize our space so that’s a

Three Ball but it’s right over top of that chili probe is in so that’s what you’re looking for the theory behind this is that meat is going to smoke get some nice flavor and color and the drippings are just going to go into the chili and just deepen the flavor add a

Smoky just Rich chili flavor which is hard to get you can’t really get it without a smoker so and with that let’s get to smoking and I’m actually at work so I’m going to be back at work I’ll check it on my app and monitor it throughout the cook but I

Do expect two to three 3 Hours all right we’re 3 hours and 20 minutes in we are at temp uh so now I’m going to grind the the beef into the chili for the final step let it kind of season up in there and then we’re going to enjoy it all right so what I’m going

To do now I got a little little more grease on here than I want so I’m going to take some of that off it’s flavor so I don’t want to take too much of it just a little bit of that off kind of skim the top it’s going to be so good it

Smells amazing in here and I’m going to leave it right on the rack I took the probe out I’m going to leave the meatball right on the rack I’m going to take this potato masher and I’m going to just grind it up if I can I guess we’re going all the full three

Lbs I wasn’t sure if we would but we’re going to do it we’re going to make it work all right that is a lot of meat and uh hey we like meat around here that is awesome we might have to transfer to a slightly larger container I think I

Underestimate it a little bit it’s all good part of the Fun oh man hold on I’m getting Light added all right um what I’m going to I think I’m going to do is I’m going to set a little bit of this meat aside because oh my goodness we got at least three or four meals in here hey that looks great

Though that chili is going to stick to your ribs baby it’s going to be so good again this was three lbs of ground beef I I was shooting for one one to two and uh we kind of exceeded expectations there so I’m going to take a little out

Use that in something else I’m sure it will be delicious this is a meat chili with a little bit of tomatoes and beans that’s why we try these we do these things so you don’t have to do this right so you can take the Lessons

Learned From Me we can decide we can put it back in Let It Go for a little while uh we’re going to add a little more beef broth to kind of thin it out depends on what you want really thick thin All right so here it is we’re ready to eat uh so I’m going to give it a shot see what we got here looks good it’s nice and thick and chunky get a piece of that meat from Over the Top oh man it really is good it’s got a

Depth of flavor it’s the smoke is not really up front it’s there it’s present but it’s not overpowering it’s really delicious all right so this is a version of over the top chili indoors smoked indoors so I just went with you know some things that sounded interesting to

Me make this your own you can do this with any chili recipe your favorite one pick it out uh really it’s about the method smoking the meat over the chili whatever that chili base is you’ll notice we didn’t add garnishes we were just cooking the chili to see what that

Tastes like with the the indoor smoker but this would be really amazing if you garnished it with some cheese maybe sour cream some fre Fritos or tortilla chips uh just kind of make it your own but I’m telling you this is a fantas ftic pot of chili okay so hopefully this was

Different don’t forget we’ve got a Facebook group that you can join it’s very active people sharing what they’re doing see the link below to join that so let us know if you want to see some other recipes we’re having a blast doing these laughing along with you in some

Cases so look forward to seeing your feedback Thanks