Creamery Creek Over the Top Chili Recipe

I have one of those inside secrets to talk about today.  A cold weather classic, farm style

There are chili nights.  And then there are stay home, turn the smoker on, and let supper take its time nights.

This Over the Top Chili has become one of our fun, go-to winter meals. It’s hearty. It feeds a crowd. And it uses simple ingredients you probably already have, plus good ground chuck that’s worth the extra effort.

TL;DR

You smoke a seasoned beef “meatball” right over your pot of chili. The beef drips down as it cooks, seasoning the chili naturally. No shortcuts.

Why "Over the Top Chili" Works

This method does three things really well.

First, the smoke flavors the beef without making the whole pot taste heavy or bitter.
Second, the rendered fat and juices land exactly where they should.
Third, it keeps the meat tender and intact instead of crumbly or greasy, especially important during a long cook like this.

And here’s my tip: use ground chuck, not regular ground beef. Chuck has more fat and better texture, so it holds up beautifully through that 2½ to 3 hour smoke. It won’t dry out or fall apart on you. Our dry aged ground chuck is perfect for this, the extra depth from dry aging really shines once it hits the smoke.

Ingredients

For the Chili Base

- 2 tablespoons oil or butter
- 1 large onion, diced
- 3 to 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can crushed tomatoes
- 2 cans beans, drained (kidney, pinto, or black beans all work)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 to 1½ cups beef broth

For the Over the Top Beef

- 2 pounds Creamery Creek dry aged ground chuck
- 2 tablespoons Creamery Creek chili seasoning or all purpose beef seasoning
- 1 teaspoon salt if your seasoning blend is salt-free

How to Make It

Step 1: Build the Chili

Start your chili in a cast iron Dutch oven or heavy pot that can go in the smoker.

Heat oil over medium heat. Add onion and cook until soft and lightly golden. Stir in garlic and tomato paste and cook just until fragrant.

Add tomatoes, beans, spices, broth, salt, and pepper. Stir well. Bring to a gentle simmer, then turn off the heat.

Set the pot aside while you prep the beef.

Step 2: Shape the Beef

In a bowl, gently mix the ground chuck with seasoning and salt. Don’t overwork it, just enough to combine.

Shape it into one large loaf or round. Think softball to small melon size.

Place the beef on a wire rack that fits over your pot.

Step 3: Smoke It

Preheat your smoker or pellet grill to 250°F.

Place the pot of chili directly under the beef on the smoker grate. The beef should sit right above the chili, not touching it.

Close the lid and let it smoke for about 2½ to 3 hours, or until the beef reaches 160°F internally.

You’ll see juices dripping into the chili. That’s exactly what you want.

If your chili looks like it’s getting too thick during the smoke, you can add a splash more broth. But honestly, the drippings usually keep it just right.

Step 4: Finish the Chili

Once the beef is done, carefully remove it and break it up directly into the chili pot.

Stir everything together. Taste and adjust seasoning.

Let it simmer another 15 to 30 minutes uncovered to thicken and bring it all together.

How We Serve It

This isn’t fancy food. It’s good food.

Serve with:

- Cornbread or sourdough toast
- Shredded cheddar
- Sour cream
- Diced onions
- A splash of hot sauce if you like heat

It’s even better the next day.

A Farm Note

This recipe is forgiving. You can add peppers, swap beans, or make it thicker or thinner depending on the day. The key is starting with good chuck and letting time do the work.

Want to try this with our dry aged beef? Check out our ground chuck or browse the full dry aged beef collection.  The flavor difference is real, and it shows up in dishes like this where the beef is the star.

On cold nights, this is the kind of supper that fills the house with good smells and brings everyone back to the kitchen asking when it’ll be ready.

That’s always a win around here. Try it out and let me know how yours turns out!

xoxo,

Louisa