Introduction

A blue Dutch oven filled with red sauce and shredded meat sits on the grate inside a grill, cooking with the grill lid open.

I have made a lot of chili over the years, but nothing hits quite like an Over the top chili cooked low and slow on the smoker. This version leans into those bold backyard flavors with Guinness for depth and a little dark chocolate to round everything out. If you want a smoked chili recipe that is rich, beefy, and packed with smoky goodness, this Over the top chili is the one you will want to make on repeat.

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A large ball of raw ground meat sits on a wire rack above a blue pot, inside a smoker or grill. The pot appears to catch drippings, and the scene suggests the start of a meat-smoking or roasting process.

Why You’ll Love This Over The Top Chili

This Over the top chili sits right above the chili base so the smoke hits the beef the entire time. The result is an unreal bark, deep color, and flavor you can’t get on the stovetop. It is also an easy pellet grill (or gravity fed grill, like I've cooked on here) chili because the smoker does most of the work for you.

Smoked over the top chili where raw ground meat sits on a wire rack inside an oven or smoker, with a blue dish underneath to catch drippings.

The Guinness adds that malty backbone that makes this smoked Guinness chili feel hearty and bold. The dark chocolate melts in at the end and ties the spices together with a smooth richness that does not taste sweet. Every bite feels layered and slow cooked without making things complicated.

If you are tired of weak chili or want a recipe that always gets people talking, Over the top chili is the move. It works great for game day, cold weather weekends, or anytime you want big flavor with minimal prep. This is the Over the top chili recipe that makes people ask for seconds before they even finish the first bowl.

A round, cooked meatloaf with a reddish glaze sits on a metal cooling rack above a pan catching juices inside a grill or smoker.

Ingredients And Tools

I keep the ingredient list simple so the smoker and Guinness can shine. You will build a chili base in a Dutch oven, then form the seasoned beef into a loose ball to smoke above the pot. As it cooks, that smoky beef drips flavor right into the chili.

You only need a smoker running at 250°F, a Dutch oven, and your favorite wood pellets. I like hickory or oak for this smoked chili recipe because they balance the richness of the beef. Make sure you do not pack the beef too tightly so the smoke can move through it.

A person wearing black gloves holds a handful of cooked ground meat over a pot filled with more meat on a wooden surface.

How To Make It

Prep

Start by mixing the tomatoes, beans, onions, garlic, broth, Guinness, and all the spices in your Dutch oven. Give everything a quick stir and set it on the smoker uncovered. Then mix the ground beef with the chili spices and form a loose ball so it can smoke evenly.

Place a wire rack over the pot and set the beef ball right on top of it. This is what makes Over the top chili special because the meat cooks above the chili instead of inside it. The drippings fall right into the pot and build that signature flavor.

Cook

Smoke at 250°F for 2–3 hours until the beef ball forms a bark and hits about 160–165°F internally. Once it reaches temp, break the beef apart and stir it straight into the chili. This is when the whole pot starts smelling like the best smoked chili recipe you have ever made.

Add the dark chocolate and let it melt into the chili. It blends with the Guinness and spices to make everything deeper and smoother. Continue to simmer for 30–45 minutes until the consistency is exactly how you like it.

A hand in a black glove adds a bar of dark chocolate to a pot of chili with beans and ground meat, using a wooden spoon to stir. The pot sits on a red trivet.

Serve

Once the chili thickens, pull it off the smoker and give it a final seasoning adjustment. I like topping my Over the top chili with shredded cheese, sour cream, jalapenos, or green onions. Serve it hot with cornbread or tortilla chips and watch how fast it disappears.

Serving Tips And Variations

Over the top chili works great as a chili bar when you want people to customize their bowl. Add toppings like Fritos, diced onions, shredded cheese, cilantro, and hot sauce so everyone can build their own version. This smoked Guinness chili is also incredible on baked potatoes or nachos.

A bowl of chili topped with shredded cheese, chopped onions, sliced jalapeños, and green onions, served in a blue and white bowl on a light surface.

For more heat, add an extra spoon of cayenne or toss in a diced jalapeno. For a thicker chili, let it reduce longer or add less broth. For a lighter version, swap one can of tomatoes for fire roasted tomatoes to bring brightness without losing smoke.

If you want a pellet grill chili that leans sweeter, add a splash of barbecue sauce. If you want a spicier Over the top chili recipe, use chipotle powder instead of smoked paprika. This base recipe gives you tons of flexibility without losing that big Over the top chili flavor.

Pro Tips

Do not pack the beef too tightly or the smoke will not get inside. Keep the Dutch oven uncovered so the smoke can reach the chili base. Always add the chocolate at the end so it melts smoothly without burning.

If the chili gets too thick, thin it with extra broth or a splash of beer. If it is too thin, let it simmer longer until it tightens up. Taste at the end because the flavors develop heavily during the long cook.

Don't take salt and pepper lightly here. Everyone's tastes are different and I don't like a whole bunch of salt in my chili, so when I say to"taste" try it at the end and adjust as you see fit. Not everyone's tastebuds will be the same for this.

A bowl of chili topped with shredded cheese, chopped onions, sliced jalapeños, and fresh herbs, set on a light gray surface.

Wrap Up

This Over the top chili is everything I want in a smoked chili recipe. It is rich, smoky, slightly spicy, and packed with depth from the Guinness and dark chocolate. Once you make chili this way on a pellet grill, it is hard to go back to the old method.

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A bowl of chili topped with shredded cheese, chopped onions, sliced jalapeños, and fresh herbs sits on a wooden surface with a light wood background.

Smoked Over-The-Top Chili With Guinness And Dark Chocolate

Print Pin Rate

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings:

Ingredients

Chili Base

28 Oz Crushed Tomatoes
14 Oz Diced Tomatoes
1 can Kidney Beans Drained (Optional)
1 Medium Onion Diced
2 oz Dark Chocolate 70–85% Cacao
3 Cloves Garlic Minced
1 C Beef Broth
1 C Guinness Stout
4 tablespoon Chili Powder
2 teaspoon Cumin
1 teaspoon Smoked Paprika
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Cayenne Pepper Optional
2 teaspoon Brown Sugar
Salt And Pepper To Taste

Beef

2 LB Ground Beef 80/20 Preferred
1 tablespoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Smoked Paprika
½ teaspoon Cumin
Salt And Pepper To Taste

Instructions

Preheat your smoker to 250°F.
Add the crushed tomatoes, diced tomatoes, beans, onion, garlic, beef broth, Guinness, chili powder, cumin, smoked paprika, onion powder, garlic powder, cayenne, brown sugar, salt, and pepper to a Dutch oven. Stir to combine and place the pot uncovered on the smoker.
In a bowl, combine the ground beef with chili powder, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Form into a loose ball or log, being careful not to pack it too tightly.
Place a wire rack over the Dutch oven and set the beef ball on top so it sits directly above the chili base.
Smoke for 2–3 hours until the beef ball forms a dark bark and reaches 160–165°F internally.
Break the beef ball apart and stir the meat into the chili base. Add the dark chocolate and let it melt while you stir.
Continue to simmer the chili on the smoker for 30–45 minutes to thicken, adding broth or beer as needed to adjust consistency.
Remove from the smoker, taste, and adjust seasoning before serving.

Table of Contents

Introduction

Why You’ll Love This Over The Top Chili

Ingredients And Tools

How To Make It

Prep