Over The Top Chilli

OVER THE TOP CHILI
The ultimate comfort food recipe ⤵️⤵️⤵️

Ingredients:

• 3-5 lbs ground meat (Santa Carota)
  
• 1 lb your favorite sausage
  
• 3 green bell peppers, 1 yellow bell pepper, diced
  
• 1 sweet onion, 1/2 red onion, diced
  
• 2-3 jalapeños, diced
  
• 3-4 cans chili beans (15 oz each)
  
• 2 cans pinto beans
  
• 2 cans kidney beans
  
• 2-3 cans diced tomatoes
  
• 1 can sweet corn
  
• 1 can beef broth
  
• Koop’s yellow mustard
  

Big Horn Bison seasoning

Instructions:
1. Preheat your NOVO grill for 300°F.

2. In a large Lodge cast iron Dutch oven, combine all the vegetables, beans, tomatoes, corn, and beef broth.

3. Place a small cooking grate on top of the Dutch oven. Form the ground beef mixture into a compact ball. Add Dale’s marinade and Koop’s yellow mustard then season all sides with Big Horn Bison seasoning and set it on the grate, allowing it to cook “over the top” of the chili mixture.

4. Add everything to the grill, cooking at 300-325°F until the internal temperature of the meat ball reaches 125°F.

5. Place the sausage on the grill as well, cooking until both the ground meat and sausage reach an internal temperature of 150°F.

6. Remove the meat from the grill. Crumble the ground meat and slice the sausage, then stir both into the chili.

7. Cover and continue cooking the chili for another hour to blend flavors.

8. Serve with a grilled cheese and top with shredded Colby Jack cheese and sour cream. Enjoy!