Over The Top Chili - Inspired by Recteq's Recipe

This day, I was inspired by Recteq's Recipe called "Over The Top Chili" and decided to try my own version of the recipe. The idea of keeping the meat above the pot to allow the smoke to penetrate it prior to putting it in the main chili does impart some nice smokiness to the chili.

It is a novel way to cook chili, but this cook has not convinced me to start making any future chili's with this method. Some things I would change if and when I use this method again:

1. Lower the smoke temperature to 225 - 250. This would allow for a longer smoke to penetrate deeper into the meat.
2. Remove the meat from the smoke when the internal temp is around 140. This would provide for a more tender meat and not as dry when cooking to 155.
Below is the recipe I made the morning of this cook. I never make chili the same way twice and have never written anything down before. But I did this all for my viewers so they know everything that went into it.

Anthony’s Over The Top Chili Ingredients

4lb fresh ground beef
1 whole red onion
7 Fresh Jalapeno’s
4 Fresh Habanero’s
10 cloves Garlic
4, 15oz Cans Three Bean Blend (Red Kidney, Pinto and Black Beans)
1, 6oz can Tomato Paste
1, 10oz can ROTEL Diced Tomatoes and Green Chilies
1, 14.5oz can Petite Cut Diced Tomatoes
1, 4oz can Diced Green Chilies
1, 15oz can Tomato Sauce
1 Bottle of your favorite beer
6 Tbsp Chili Powder
4 Tbsp Ground Cumin
4 Tbsp Paprika
3 Tbsp Course Black Pepper
3 Tbsp Kosher Salt (add to your taste)
2 Tbsp Meat Church Holy VooDoo
1 Tbsp Ground Cayenne Pepper
1 Tbsp Ground Ancho Chile Pepper
1 Tbsp Ground Jalapeno Chile Powder
1 Tbsp Mexican Oregano (you can substitute marjoram if you don’t have this)
6 Tbsp of Brown Sugar (Optional, add only to your taste or leave out)