Pellet Grill Smoked Chili

Heat the pellet grill to 250°F.

Add the ground beef to a bowl along with salt, pepper, and 1/2 tbsp chili powder, mix this well to create a large meatball or patty. Set aside.

In a Dutch Oven, add the chili beans, broth, diced tomatoes, onion, garlic, cumin, chili powder, and ketchup. Mix this up well.

Once the grill is heated, place the Dutch oven on the grill.

Add a wire rack or grill grates on top of the Dutch oven, then add a little bit of grapeseed oil to the rack so the meat does not stick.

Place the prepared meat directly on top of the Dutch oven on the rack.

Cover and smoke at 250°F for 2 hours.

After 2 hours, turn the grill up to 350°F and continue to cook until the internal temperature of the meat reaches at least 160°F. (About 60-90 minutes. Use a meat probe to keep a close eye on the internal temperature.)

After the meat has reached 160°F, carefully press it through the grates into the chili. Remember the grates are hot, carefully remove them with oven mitts.

Decrease the temperature to 300°F.

Stir the chili to combine the meat into the chili.

Close the lid and cook for an additional 20-30 minutes.

Serve.