Getting Ready for the Grey Cup!

Sports fans always love a good game and food fans always love a good meal! So put them together and you know that it's going to be a great day! This year's 109th Grey Cup is being held in Saskatchewan and it will surely be a winter game this year with the cold they have been having. So whether you are playing or watching you will want to stay cozy warm with a big bowl of this Over the Top Chili. You cook the meat over top of the chili pot to enjoy the flavours dripping into the pot while it smokes away on your smoker or grill. If the weather keeps you inside, not to worry it sets up perfectly in the oven too. Good luck to Winnipeg and Toronto in this year's game. Let's score a touchdown and make a meal friends and family won't forget. 

Over The Top Chili

For this smoky chili, you are quite purposefully cooking the meat separately to soak up the smoke flavour and have the delicious juices drip into the chili base. This Grey Cup party won’t know what hit it! 

2 lb (1 kg) lean ground beef

1 pkg (375 g) bacon, chopped

1 envelope (27 g) French Onion Soup Mix

2 tbsp (30 mL) chili powder 

2 tbsp (30 mL) bbq rub

Chili: 

2 tbsp (30 mL) canola oil

2 bell peppers (any colour), diced

1 large onion, diced

1 pkg (8 oz/227 g) mushrooms, quartered

4 cloves garlic, minced

1 jalapeno pepper, seeded and diced

2 tbsp (30 mL) chili powder

1 tbsp (15 mL) dried oregano

2 tsp (10 mL) ground cumin

1 can (28 oz/796 mL) diced tomatoes

1 1/2 cups (375 mL) beef broth

1 can (5 oz/150 g) tomato paste

2 tbsp (30 mL) Worcestershire sauce

1 can (398 mL) baked beans in tomato sauce

1 cup (250 mL) clamato or tomato juice

Salt and pepper to taste

In a large bowl, mix together beef, bacon, soup mix, chili powder and bbq rub until well combined. Shape into a large 8 inch (20 cm) flattened meatball; set aside. 

Prepare your smoker to reach 300ºF (149ºC) leaving enough room to have the pot over the charcoal or wood and a rack on top of the pot. 

Chili: Meanwhile, in a heavy cast iron pot, heat oil over medium heat and saute peppers, onion, mushrooms, garlic and jalapeno for about 8 minutes or until vegetables are softened. Stir in chili powder, oregano and cumin for 1 minute or until coated well. Stir in tomatoes, broth, tomato paste and Worcestershire sauce. 

Place the chili pot into the smoker and set the rack on top of the pot. Place the large meatball on the rack and close lid. Try to retain the smoker at 250ºF and smoke for about 2 1/2 hours or until meat thermometer reaches 165ºF (74ºC). Remove meatball and rack from smoker and break up meatball into the chili pot and stir in baked beans and clamato, breaking up meat a bit more as your stir. Let smoke for another 30 minutes if you can or else enjoy a bowl right away! 

Tip: Serve the chili with shredded cheddar, chopped cooked bacon and a dollop of sour cream and sliced green onions if desired.

For added kick of heat, you can splash on some hot sauce or sprinkle with a bit of cayenne pepper or hot pepper flakes. 

You can substitute the baked beans for regular canned kidney or black beans, drained and rinsed if you like.

You can also make this in the oven if it’s way too cold out for you. Or try indirect heat on the barbecue with some soaked wood chips to add to the flavour. 

Don't forget the leftovers are perfect to add to nachos or fries!!