Ingredients

2 lbs ground beef

2 cans dark red kidney beans, drained

2 cans diced tomatoes, undrained

3 jalapeños, diced (remove seeds for less heat)

1 red bell pepper, diced

1 green bell pepper, diced

1 onion, diced (divided in half)

Ope We’re Smokin’ Honey Chipotle Rub

Ope We’re Smokin’ All Purpose Seasoning

Chili powder, to taste

Garlic powder, to taste

Instructions

Prep the Chili Base

In a large bowl or aluminum pan, combine:

Kidney beans

Diced tomatoes

Diced jalapeños

Red and green peppers

½ of the diced onion

Season the mixture with:

Chili powder

Garlic powder

Honey Chipotle Rub
(Adjust each to your preferred taste.)

Prep the Beef

In a separate bowl, combine:

Ground beef

The remaining ½ diced onion

Season generously with

Ope We’re Smokin’ All Purpose

Honey Chipotle Rub

Mix well and form the beef into a large loaf or mound.

Smoke “Over the Top”

Place the chili base mixture in a smoker-safe pan.

Set the seasoned ground beef on a rack over the chili mixture (so the juices drip down).

Smoke at 275°F until the beef reaches an internal temperature of 150°F.

Finish & Serve

Once the beef hits 150°F, remove it and crumble or break it into pieces.

Stir the crumbled beef into the chili base.

Return the pan to the smoker and cook for an additional 1.5 hours, stirring occasionally.

Serve hot with toppings like shredded cheese, sour cream, green onions, or cornbread.