This recipe is best served on the Big Green Egg because it cooks for about 3 hours. The bacon, chili and cheese are all smoked up to create a smoky flavor that makes this dish stand out from any other hamburger you’ve tried before.

I love cooking and always have a blast preparing meals. I live in California, so grilling is part of my lifestyle here. This recipe features smoked bacon, spicy beef chili with plenty of cumin to create that smoky goodness you crave on a chilly day!

The “texas chili on big green egg” is a dish that is typically made with smoked spicy bacon cheeseburger. The Big Green Egg is a popular grill for cooking this type of food.

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This delightfully smoked bacon cheeseburger chili will be the highlight of the appetizer table at any bring-a-dish get-together! If you don’t like spicy it can be just as delicious in which you would just need to omit the hot sauce, chili powder & change the zesty Bob Evans sausage to the medium in which kids will even love it!

Chili with Smoked Spicy Bacon Cheeseburger on a Big Green Egg

It’s an indirect cook for the smoked spicy bacon cheeseburger chili. The plate setter / conv”egg”tor should be put into the BGE with the feet pointing upward. The BGE should be set at roughly 225-250 degrees to cook the chili.

Chili Ingredients: Smoked Spicy Bacon Cheeseburger

  • 1 pound of ground beef
  • Ground Sausage, 1 pound (Bob Evans Zesty is preferred)
  • Bacon, 1 pound (This cut preferred)
  • 1 Onion (Large) per person (or three smaller yellow unions)
  • Celery Stalks, 2 ea
  • 3 garlic cloves
  • 1 pepper, green
  • 1 pepper, jalapeno
  • 12 oz. to 16 oz. Velveeta
  • 1 tsp. chili powder
  • 2 Tablespoons – Dizzy Pig’s Raising the Steaks (other steak seasonings would work too)
  • 2 tsp. black pepper
  • 2 tsp. cayenne pepper
  • 2 Teaspoons Garlic Granules
  • 2 tblsp. Worcestershire
  • Beef Broth (in a can)
  • Fiesta Cheese Soup (in a can)
  • 1 can of water chestnuts, sliced

How to Make Chili with Smoked Spicy Bacon and Cheeseburgers

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Cook the bacon and put it aside while the BGE is heating up. Remove the grease.

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Brown the ground meat and sausage in a skillet. Remove the meat and put it aside, but keep the fat in the pan.

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Chop the celery and slice the onion, green pepper, and jalapeño.

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Add the sliced onion, chopped celery, sliced green pepper, sliced jalapeno pepper & crushed garlic cloves (minced is also ok). Saute until tender then remove and set aside. Drain any remaining grease from the skillet.

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Once the skillet is clean again add the sauteed mixture and the beef & sausage back in. Add the Raising the Steaks seasoning, garlic powder, ground pepper, chili powder, Worcestershire sauce, hot sauce, beef broth & fiesta cheese soup. Mix all Ingredients together.

On the Big Green Egg, how to Smoke the Spicy Bacon Cheeseburger Chili

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Smoke the cast iron skillet for roughly 2 hours on the BGE.

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It’s time to make the cheese soup while you’re smoking. In a separate bowl combine the drained water chestnuts, cubed Velveeta cheese & bacon that has been broken into pieces.

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Add the cheese soup after the chili has been cooking for 2 hours.

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Allow another 20-30 minutes for the smoked spicy bacon cheeseburger chili to finish cooking before pulling and serving!

 

Time to Prepare: 30 minutes

Time to prepare: 2 hours

20 minutes of additional time

2 hours and 50 minutes total

This delightfully smoked bacon cheeseburger chili will be the highlight of the appetizer table at any bring-a-dish get-together!

Ingredients

  • 1 pound of ground beef
  • Ground Sausage, 1 pound (Bob Evans Zesty is preferred)
  • Bacon, 1 pound (This cut preferred)
  • 1 Onion (Large) per person (or three smaller yellow unions)
  • Celery Stalks, 2 ea
  • 3 garlic cloves
  • 1 pepper, green
  • 1 pepper, jalapeno
  • 12 oz. to 16 oz. Velveeta
  • 1 tsp. chili powder
  • 2 Tablespoons – Dizzy Pig’s Raising the Steaks (other steak seasonings would work too)
  • 2 tsp. black pepper
  • 2 tsp. cayenne pepper
  • 2 Teaspoons Garlic Granules
  • 2 tblsp. Worcestershire
  • Beef Broth (in a can)
  • Fiesta Cheese Soup (in a can)
  • 1 can of water chestnuts, sliced

Instructions

  1. While you’re making the smoked spicy bacon cheeseburger chili, fire up the Big Green Egg or Kamado Joe and set the temperature to 225-250 degrees. The plate setter should be put with the feet pointing upward in this indirect cook.
  2. Cook the bacon and put it aside while the BGE is heating up. Remove the grease.
  3. Brown the ground meat and sausage in a skillet. Remove the meat and put it aside, but keep the fat in the pan.
  4. Add the sliced onion, chopped celery, sliced green pepper, sliced jalapeno pepper & crushed garlic cloves (minced is also ok). Saute until tender then remove and set aside. Drain any remaining grease from the skillet.
  5. Once the skillet is clean again add the sauteed mixture and the beef & sausage back in. Add the Raising the Steaks seasoning, garlic powder, ground pepper, chili powder, Worcestershire sauce, hot sauce, beef broth & fiesta cheese soup. Mix all Ingredients together.
  6. Smoke the cast iron skillet for roughly 2 hours on the BGE.
  7. It’s time to make the cheese soup while you’re smoking.
  8. In a separate bowl combine the drained water chestnuts, cubed Velveeta cheese & bacon that has been broken into pieces.
  9. Add the cheese soup after the chili has been cooking for 2 hours. Allow another 20-30 minutes for the smoked spicy bacon cheeseburger chili to finish cooking before pulling and serving!

Notes

The smoky spicy bacon cheeseburger chili is delicious on its own, but it’s much better with chips and sour cream.

Spices aren’t your thing? To make the same chili, omit the chili powder and spicy sauce, and replace the zesty sausage with mild.

The “big green egg club” is a great way to cook food. It has many benefits, such as the ability to cook at low temperatures and it can be used for smoking food.

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