This bold and smoky “Underneath Chili” flips the script on traditional chili by separating the meatball from the pot—until it’s time to bring all that crispy, smoky flavor together. As the meatball smokes above the chili, its juicy drippings infuse the beans, veggies, and chipotle-spiced tomato base below with incredible richness. When it’s finally chopped and mixed in, you’re left with a one-pot wonder full of depth and texture.
Underneath Chili Recipe
Whether you call it “Over the Top Chili” or flip it like we do and call it “Underneath Chili,” this recipe is all about flavor. The magic happens when a big meatball sits above a bubbling pot of chili in your smoker, dripping savory juices and smoky goodness down into the mix.
It’s a one-pot BBQ masterpiece that takes classic chili to the next level with layered textures and incredible depth. Perfect for cold nights, game day, or anytime you want to impress a crowd.
How to Make Underneath Chili
Prepping the Meat
Start by preheating your smoker or BBQ to 300°F. Dice the bacon and cook it in a skillet until it becomes slightly crispy. Transfer the bacon to a mixing bowl and combine it with the ground beef and ground pork. Season the meat mixture with Tumbleweed rub and mix it thoroughly until fully combined. Form the mixture into one large meatball, then season the outside of the meatball with more rub. Set it aside while you prepare the chili base.
Prepping the Chili
Place a large oven-safe pot or Dutch oven over medium heat. Add the oil, followed by the diced onions and minced garlic. Sauté until the onions begin to soften and turn translucent. Stir in the corn, chopped chipotle peppers, brown beans, kidney beans, diced tomatoes, and BBQ sauce. Mix until everything is well incorporated, then transfer the pot to your smoker.
Cooking
Place the meatball directly on the smoker grates. Position the chili pot directly beneath the meatball to catch all of the flavorful drippings as it smokes. This will build layers of flavor in the chili without overcooking the meat. Smoke everything for 2 to 2.5 hours, or until the internal temperature of the meatball reaches 150°F.
Serving
Once the meatball is fully cooked, remove it from the smoker and break it apart into small chunks. Stir the meat into the chili pot thoroughly. Let the flavors meld together for a few more minutes on the heat if desired. Serve hot, straight from the pot with your favorite toppings like sour cream, green onions, or shredded cheese.
Best Beers to Pair with Underneath Chili
Amber Ale
Its balanced malt sweetness complements the smoky meatball and enhances the chili’s rich flavors.
Porter
The deep, roasty flavors of a porter pair perfectly with the hearty meat and savory chili, bringing out the chili’s smoky richness.
IPA
For a hoppy contrast, try an IPA. Its bitterness cuts through the richness of the chili while highlighting the spice from the chipotle peppers.
Underneath Chili
Ingredients
- 1 lb Ground Beef
- 1 lb Ground Pork
- ¼ cup Big Poppa Smokers Little Louie’s Garlic Salt
- ¼ cup Prairie Smoke and Spice Tumbleweed Rub
- ¼ bottle Prairie Smoke and Spice Blue Ribbin sauce
- 1 lb Bacon
- 1 each Large Onion sliced
- 3 each Garlic Cloves diced
- 1 can Diced Tomatoes
- 1 can Dark Red Kidney Beans
- 2 cans Brown Beans
- 2 each Chipotle Peppers diced
- 2 tbsp Canola Oil
- 1 can Corn Niblets
Instructions
- Preheat smoker or BBQ to 300°F
- Cook bacon, mix with beef and pork, season and form a giant meatball
- Sauté onion and garlic in a pot, then add beans, tomatoes, corn, chipotles, and BBQ sauce
- Place meatball on smoker rack and chili pot underneath
- Smoke until meatball reaches 150°F internal temp
- Break up meatball and stir into chili
- Simmer briefly, serve hot, enjoy