Smoked Over The Top (OTT) No-Bean Chili takes classic chili to the next level by smoking a large seasoned beef mixture over a simmering pot of chili ingredients. As the beef slowly cooks, it drips its juices into the chili, infusing it with incredible smoky richness. This hearty, meaty chili is perfect for game days, cold nights, or any time you’re craving bold, smoky flavors.
Why You’ll Love This Recipe
- Smoky and rich – The Traeger infuses deep wood-fired flavor into every bite.
- Thick and hearty – No beans, just tender, seasoned beef and bold spices.
- Unique cooking method – The beef smokes “over the top” before being crumbled into the chili.
- Perfect for meal prep – Tastes even better the next day!
- Customizable heat level – Make it mild or spicy to your liking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Over The Top Beef:
- Ground beef (80/20 blend for best flavor)
- Kosher salt
- Black pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Ground cumin
- Chili powder
For the Chili Base:
- Olive oil
- Yellow onion, diced
- Garlic cloves, minced
- Fire-roasted diced tomatoes
- Tomato paste
- Beef broth
- Worcestershire sauce
- Chipotle peppers in adobo sauce (optional for heat)
- Smoked paprika
- Chili powder
- Ground cumin
- Cayenne pepper (optional for extra spice)
Directions
Step 1: Preheat the Smoker
- Set your Traeger to 250°F and preheat for about 15 minutes. Use hickory, mesquite, or oak pellets for a deep smoky flavor.
Step 2: Prepare the Chili Base
- Sauté onions and garlic – Heat olive oil in a cast-iron Dutch oven on the stovetop or directly on the Traeger. Add diced onions and garlic, cooking until softened.
- Add the tomatoes and seasonings – Stir in the fire-roasted tomatoes, tomato paste, beef broth, Worcestershire sauce, chipotle peppers, smoked paprika, chili powder, cumin, and cayenne. Let simmer while preparing the beef.
Step 3: Prepare the Over The Top Beef
- Season the beef – In a large bowl, mix the ground beef with salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and chili powder.
- Form a meatloaf shape – Shape the seasoned beef into a round loaf (like a giant meatball) and place it on a wire rack or grill grate directly over the Dutch oven.
Step 4: Smoke the Chili
- Smoke for 2–2.5 hours – Let the beef cook over the chili until it reaches an internal temperature of 155–165°F. The drippings will enhance the chili’s flavor.
- Break up the beef – Once done, remove the beef and crumble it into the chili. Stir well.
- Simmer for another 30 minutes – Let the chili continue to cook, uncovered, to blend flavors.
Step 5: Serve and Enjoy
- Garnish and serve – Serve hot with toppings like shredded cheese, sour cream, jalapeños, or diced onions.
Servings and Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 2.5–3 hours
- Total Time: 3–3.5 hours
Variations
- Spicy OTT Chili – Add extra chipotle peppers, cayenne, or diced fresh jalapeños.
- Keto-Friendly Version – Use bone broth for extra nutrients and skip any sugar-based sauces.
- Beer-Infused Chili – Replace some of the beef broth with a dark Mexican or stout beer.
- Brisket Over The Top Chili – Use ground brisket instead of regular ground beef for an extra beefy flavor.
- Venison Chili – Swap beef for ground venison for a leaner alternative.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a pot over medium heat or microwave in short bursts.
- Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight before reheating.
FAQs
What makes Over The Top Chili different?
The beef smokes above the chili, dripping flavorful juices into the pot before being crumbled in.
What’s the best wood for smoking OTT chili?
Hickory, mesquite, or oak add deep, bold smoky flavors.
Can I cook this in a slow cooker?
Yes! Smoke the beef separately, then add everything to a slow cooker on low for 6–8 hours.
Can I make this chili spicier?
Absolutely! Increase cayenne, add diced jalapeños, or use hot smoked paprika.
Why no beans?
This is a Texas-style chili that focuses on meat and bold spices without beans.
What can I serve with OTT chili?
Try cornbread, rice, tortilla chips, or a side of grilled vegetables.
Can I use pre-made chili seasoning?
Yes! A store-bought chili seasoning mix works if you’re short on time.
How do I thicken the chili?
Simmer uncovered longer or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Can I use ground turkey instead of beef?
Yes, but turkey is leaner, so consider adding extra olive oil for moisture.
What’s the best way to serve this chili?
Topped with shredded cheese, sour cream, green onions, or fresh cilantro.
Conclusion
Smoked Over The Top No-Bean Chili is a bold, smoky, and meaty dish that’s perfect for chilly nights, tailgates, and meal prepping. The “Over The Top” method infuses every bite with smoky beefy goodness, making this one of the best chili recipes you’ll ever try. Fire up your Traeger and enjoy a bowl of this rich, hearty chili today!
PrintSmoked Over The Top No-Bean Chili Recipe
This Smoked Over-the-Top No-Bean Chili is packed with bold, smoky flavors. Instead of browning the meat in a pan, we form it into a seasoned meatloaf and smoke it over the chili base, letting the savory drippings enhance the rich tomato sauce below. Perfect for a hearty, comforting meal with a smoky BBQ twist!
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Smoking & Braising
- Cuisine: BBQ, American, Tex-Mex
Ingredients
For the Smoked Meatloaf:
- 2 lbs ground beef (80/20 recommended)
- 1 lb ground pork (optional, for extra richness)
- 1 tbsp chili powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tbsp Worcestershire sauce
- 1 egg, beaten
- ½ cup breadcrumbs
For the Chili Base:
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced (optional for heat)
- 3 cloves garlic, minced
- 1 can (28 oz) fire-roasted diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground cayenne (optional for spice)
- Salt and black pepper to taste
Instructions
1. Preheat the Smoker:
- Set your Traeger or pellet smoker to 250°F.
- Use hickory, oak, or mesquite pellets for a deep smoky flavor.
2. Make the Chili Base:
- Heat olive oil in a large Dutch oven or grill-safe pan over medium heat.
- Sauté the onion, bell pepper, and jalapeño for 5 minutes until softened.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in fire-roasted tomatoes, tomato sauce, beef broth, tomato paste, Worcestershire sauce, and spices.
- Let simmer while preparing the meatloaf.
3. Prepare the Meatloaf:
- In a large bowl, mix ground beef, ground pork, egg, breadcrumbs, Worcestershire sauce, and spices.
- Form into a large round loaf that fits over the chili pot but doesn’t touch the liquid.
4. Smoke Over the Chili:
- Place a wire rack or grill grate over the chili pot and set the meatloaf on top.
- Smoke for 1.5 to 2 hours, or until the meat reaches an internal temperature of 145-150°F.
5. Finish the Chili:
- Increase the smoker temperature to 300°F.
- Carefully transfer the smoked meatloaf into the chili base and break it up with a spoon.
- Let simmer for 30 minutes, stirring occasionally, until thickened and the beef is fully cooked (160°F internal temp).
6. Serve & Enjoy!
- Ladle into bowls and serve with shredded cheese, sour cream, diced onions, or cornbread!
Notes
- Want a spicier kick? Add extra jalapeños or more cayenne pepper.
- Prefer a thicker chili? Let it simmer longer or stir in a cornstarch slurry.
- Meal Prep Friendly: This chili tastes even better the next day!