Smoked my 3lb meatball (ground beef and ground pork) over top of the chilli for 4 hours.
Once it hit an internal temp of 165 I shredded it and mixed it into the chilli. Pretty happy with the final result!

by StarFox60Scott

5 Comments

  1. Ready_Jury6144

    You convinced me. I’m making this tomorrow

  2. chychy94

    Okay the cut showing the center of the meat is cursed. Chili sounds great.

  3. Beautiful-Drawing879

    Oh my god I just got why it’s called Over The Top Chili. I thought it just meant it was really good

  4. AuntLydiaSucks

    Bet it was delicious but that meatball cross section looks like straight up mold