The Big Green Egg is a type of grill that uses ceramic material which comes in various heat ranges. It’s made specifically for the smoking and grilling process so it can maintain temperatures over long periods without needing to be replaced with fuel or charcoal. This style of cooking allows you to use an abundance of different flavors, cuisines, and types of meat all on one plate!

The “texas chili on big green egg” is a recipe for smoked over the top chili. It is made in the Big Green Egg, or Kamado Joe. The ingredients are as follows:

It’s possible that some of the links in this article are affiliate links. If you make a purchase after clicking on an affiliate link, I may get a commission. In addition, I receive money on qualifying purchases as an Amazon Associate. —

This smoked over-the-top chili on the Big Green Egg is a simple dish adapted from a family favorite. On a nice autumn day or a freezing winter day, you can’t go wrong with smoked over-the-top chili!

This dish will undoubtedly warm you up, but it is not too hot. Simply add extra Franks Red Fiery Sauce to it if you want it to be more of a hot, smoking, over-the-top chili.

Chili Ingredients that have been smoked over the top


  • Extra Virgin Olive Oil, 1 Tablespoon
  • Chili Powder, 2 1/2 Tablespoons
  • 2 Tablespoons Cumin (Ground)
  • 1 tbsp. garlic powder
  • Swamp Venom (1 1/2 tablespoons)
  • 1/4 teaspoon cayenne pepper (ground) (Optional)
  • 1/2 teaspoon black pepper, ground
  • Tomato Paste, 2 Tablespoons
  • 2 – Onions, yellow
  • 1 – Yellow Chili
  • 1 – Chili pepper
  • Green Pepper No. 1
  • 1 – Jalapeno, large
  • 2 lbs. (90/10) ground beef
  • 1 pound of bacon
  • Beef Broth — 1 1/2 CUP
  • Diced Tomatoes (15 oz/1 can)
  • Red Kidney Beans, 15 oz (1 can) (Drained and Rinsed)
  • Tomato Sauce, 8 oz (1 can)
  • Sour Cream, Tortilla Chips, and Shredded Cheese are some of the toppings (Hot Sauce also optional)

How Should Chili Be Prepared for the Smoked Over the Top Chili?


Begin by slicing the red, green, yellow, and yellow onion, as well as the jalapeno (Optional, seeds removed and rinsed).


One of the things I like about cast iron skillets is that they don’t need a dish. You’ll be able to fry your peppers and onions for the Over the Top Chili in this cast iron pan and then transfer it to the giant green egg.


Toss the Onion, Yellow, Green, Red, and Jalapeno Peppers in a spoonful of extra virgin olive oil and set aside. Simmer and sauté the peppers and onion until done over medium heat.


Add the Tomato Paste next.


Continue to add Diced Tomatoes, Red Kidney Beans, Beef Broth, and Tomato Sauce until everything is well combined.

After that, combine everything, put it aside, and go to work on the meat.

How Should Meat Be Prepared for the Smoked Over-the-Top Chili?


Combine Chili Powder, Ground Cumin, Ground Pepper, Garlic Powder, Dizzy Pig’s Swamp Venom, and Cayenne Pepper in a small dish (optional). Mix thoroughly.


Place the beef in a bowl (2 lbs is advised, but I’m just cooking for my wife and I, so we’re only using 1 pound).


Season the meat with salt and pepper.


Season the meat with the seasonings. Make a huge beef ball in the shape of a meatball. Any leftover spice should be poured into the chili.

On the Big Green Egg, how do you set up and cook the over-the-top chili?


Preheat the Big Green Egg at 225-250 degrees Fahrenheit. With the plate setter / conv”egg”tor feet facing up, the over the top chili will be cooked in indirect heat.


Set the chili on the grate after the Big Green Egg has reached 225 degrees. If you don’t have two grates, roll three or four tin foil balls and place them on the plate setting instead. Then, on top of the tin foil, place the cast iron skillet.

This will enable airflow between the plate setting and the cast iron pan used for the over-the-top chili.


Bacon isn’t required, but it adds a lot of flavor. I also like to smoke bacon on the side as a snack for the chefs! On the Big Green Egg, smoke the over the top chili until the internal temperature of the meat reaches 155 degrees.


When the flesh reaches 155 degrees, remove just the meat from the egg.

1647068553_762_Smoked-over-the-Top-Chili-on-the-Big-Green-Egg 1647068555_620_Smoked-over-the-Top-Chili-on-the-Big-Green-Egg

Break up the meat and return it to the over-the-top chili, mixing everything well.


Continue to smoke the over-the-top chili for an hour or two more, then serve with your favorite toppings and enjoy this smoked over-the-top chili made on the Big Green Egg!


Time to Prepare: 20 minutes

Time to prepare: 2 hours

2 hours and 20 minutes total

This smoked over-the-top chili is a no-fail dish adapted from a traditional family chili recipe.


  • 1 Tablespoon Olive Oil (Extra Virgin)
  • Chili powder, 2 1/2 tblsp.
  • 2 Tablespoons Cumin (Ground)
  • 1 tsp. garlic powder
  • 1 1/2 teaspoon venom from swamps (By Dizzy Pig)
  • 1/4 teaspoon cayenne pepper, ground
  • 1/2 teaspoon black pepper, ground
  • 2 tblsp. black pepper, ground
  • Tomato Paste, 2 tblsp
  • 2 Yellow Onions, each
  • 1 yellow bell pepper each
  • 1 red bell pepper each
  • 1 green bell pepper each
  • 1 large jalapeno (each)
  • 2 lbs ground beef (90/10 is best for less greasiness)
  • 1 pound of bacon
  • 1 1/2 CUP BROWN BEEF
  • Tomatoes, diced, 15 ounce (1 can)
  • Red Kidney Beans, 15 ounces (1 can drained and rinsed)
  • Tomato Sauce (8 oz) (1 can)


  1. All of the bell peppers, onions, and jalapeño should be diced.
  2. Add a Tablespoon of Extra Virgin Olive Oil to the cast iron pan, then add all of the bell peppers, onions, and jalapeño. Simmer and sauté them over medium heat.
  3. Add the tomato paste, diced tomatoes, red kidney beans, beef broth, and tomato sauce and mix to combine. Set aside after everything has been combined.
  4. Mix the chili powder, ground cumin, black pepper, garlic powder, swamp venom, and cayenne pepper together in a bowl. Mix thoroughly. Mix in the meat and spices, forming a beautiful huge ball of meat. Dump any leftover seasoning into the cast iron pan.
  5. Fire up the Big Green Egg for an indirect cook with the plate setter/conv”egg”tor sitting with their feet up. Set the BGE at roughly 225-250 degrees Fahrenheit.
  6. To keep the meat above the chili, place the cast iron pan on the grate with another grate on top of it. Smoke the meat until it reaches a temperature of 155 degrees on the inside. To return the meat and bacon to the chili, pull them apart and break them up. Add in the other ingredients and smoke for another hour or two until you’re ready to eat.


Sour cream, tortilla chips, cheese, and even spicy sauce are all optional toppings.

The “best big green egg chili recipe” is a delicious and hearty dish that can be cooked on the Big Green Egg (or Kamado Joe). The recipe has been smoked over the top of the grill.

Related Tags

  • over the top chili recipe
  • best over the top chili recipe
  • smoked chili
  • over the top chili meat church