Soups & Stews
This Big Green Egg over-the-top chili delivers smoky depth and crispy texture that transforms a simple stew into a showstopping meal. The secret lies in cooking the chili directly over the Egg's charcoal heat, which infuses every bite with that coveted campfire flavor while keeping the meat tender and the beans rich. I've perfected this technique after years of testing—no shortcuts, just deep, satisfying flavor that comes from the grill.
The beauty of this recipe is its two-part magic: the slow-cooked chili base and the crispy toppings that turn it into a restaurant-quality dish. You'll start with a blend of ground beef, kidney beans, and tomatoes simmered with spices until the flavors meld together perfectly. Then, the Egg's high heat transforms simple toppings—like crispy tortilla strips and melted cheese—into irresistible crunch and gooey perfection.
What makes this chili truly special is how the Big Green Egg's charcoal heat works its magic. The smoky aroma fills your kitchen as the chili develops layers of flavor, while the toppings get that crispy edge that makes every bite worth waiting for. This isn't just chili—it's a hearty, smoky, and satisfying meal that feels like a campfire feast, no matter the season.
Whether you're feeding a crowd or treating yourself to a cozy dinner, this chili recipe delivers foolproof results with minimal effort. The Egg's even heat distribution ensures no burnt spots or uneven cooking—just perfectly balanced flavor in every bowl. Let's get started on creating this smoky, spiced, and crispy masterpiece.
Ingredients for big green egg over the top chili
Six servings of smoky, spiced chili with crispy toppings—this is Big Green Egg magic in a bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 2 lb | Lean but fatty enough for flavor |
| Kidney Beans 🌿 | 1 ½ cups | Drained and rinsed, canned or cooked |
| Diced Tomatoes (28 oz can) 🍅 | 1 can | San Marzano if available |
| Onion (Yellow) 🧅 | 1 whole | Medium, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chili Powder 🌶️ | 2 tbsp | Smoked or mild variety |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Paprika 🌶️ | 1 tbsp | Smoked for campfire vibe |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Corn Tortillas 🌽 | 8 whole | Cut into strips for crispy topping |
| Shredded Monterey Jack Cheese 🧀 | 2 cups | Mild and melty |
| Avocado Oil 🫒 | 2 tbsp | High smoke point for crisping |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Lime (Juice) 🍋 | 1 tbsp | Freshly squeezed |
The ground beef is where the flavor starts. 80/20 blend gives you that perfect mix of lean and fat—fat equals flavor, trust me. Grab it from the meat counter at Whole Foods or your local butcher if you want the best quality. The kidney beans? Canned is fine—just drain and rinse. I keep a few cans of Bush's on hand for quick meals, but if you're feeling fancy, cook your own. The San Marzano tomatoes? Worth the splurge for that sweet, meaty flavor. Trader Joe's sells them for a reasonable price. And don't skip the garlic—fresh is non-negotiable here.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch, but it's not the same. Short on cumin? Ground coriander at half the amount gives a similar earthiness. The beef broth can be subbed with water plus bouillon, but low-sodium is key—you don't want to over-salt the chili. For the toppings, corn tortillas are a must for that crispy texture. Mission brand holds up best when cut into strips. And if you're out of Monterey Jack, cheddar or pepper jack both melt beautifully. The avocado oil is for crisping the tortilla strips—high smoke point means no burning.
This chili tastes even better the next day—make a double batch if you can. Store leftovers in the fridge for up to 5 days, or freeze for 3 months. I like to portion the toppings separately so they stay crispy. For serving, I always add a squeeze of fresh lime right before eating—brightens everything up. And if you're cooking this on the Egg, let the chili sit over the coals for the last 10 minutes—that smoky aroma is what makes it special. Leftovers reheat beautifully, but I always save some for lunch the next day.
Why You'll Love This Recipe
- One-Pot Magic: The moment you brown that 80/20 ground beef in the same pot you’ll serve it in, you’ve already won. No chopping boards, no extra pans—just onions sizzling, garlic hitting the bottom, and tomatoes simmering down with the beans. I swear, I’ve made this while scrolling through my phone.
- Egg Over Chili Bliss: That fried egg on top? It’s the secret weapon. The runny yolk cuts through the rich, smoky chili like butter on toast—especially when you crack it right into the bowl. Honestly, the first time I tried it, I nearly licked the plate.
- Game for Any Night: Need a weeknight dinner? Done. Hosting a casual get-together? Double the batch. Even my picky teenage nephew asks for seconds—(yes, even on a Tuesday night). The chili’s hearty enough for a crowd but simple enough for two.
- Leftovers That Don’t Suck: This chili actually tastes better the next day—if you can resist eating it all. Freeze half for lazy mornings or toss it into a burrito bowl later. Between us, I’ve reheated this stuff straight from the freezer and still called it “fresh.”
Step-by-step instructions for Big Green Egg chili
Let's build this smoky, hearty chili that's all about that crispy, cheesy, tortilla-topped finish.
Sear the Ground Beef for Maximum Flavor
Heat the 2 tablespoons avocado oil in your Big Green Egg's cast-iron skillet over medium-high heat until shimmering. Add the 2 pounds ground beef (80/20) and break it apart with a wooden spoon, working it until the meat loses its raw color and starts to brown. This should take about 5-7 minutes—don't rush it, or you'll end up with dry chili.
Once the beef is mostly browned, drain it in a colander over the skillet to catch all that precious rendered fat. You'll want to keep about 1 tablespoon of that fat in the skillet for the next step. This step is crucial—it builds deep, meaty flavor that will carry through your entire chili.
Build the Chili Base with Aromatics and Spices
Return the drained beef to the skillet and reduce heat to medium. Add the diced yellow onion and cook for 4-5 minutes until softened. Stir in the 4 minced garlic cloves and cook for another 30 seconds until fragrant—you should smell that garlic releasing its sweet aroma.
Now add the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon paprika, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir everything together for 1 minute to toast the spices and let their flavors bloom. This is where the chili gets its signature smoky, spicy kick. Don't skip this step—it makes all the difference.
Simmer the Chili Until Thick and Flavorful
Pour in the 2 cups beef broth and scrape up any browned bits from the bottom of the skillet. Add the 1.5 cups drained kidney beans and 1 can (28 oz) diced tomatoes (with juices). Bring everything to a gentle boil, then reduce heat to low and let it simmer uncovered for 45-60 minutes, stirring occasionally.
You're looking for a chili that's thick enough to coat the back of a spoon but still has some body. If it gets too thick, add a splash of water or broth. About 15 minutes before it's done, stir in the 1 tablespoon lime juice—this brightens up all the rich, smoky flavors. The chili should be tender and full of flavor when it's ready.
Prepare the Crispy Tortilla Toppings
While the chili simmers, cut the 8 corn tortillas into ¼-inch strips. Heat 1 tablespoon avocado oil in a clean skillet over medium-high heat until shimmering. Working in batches, fry the tortilla strips for 2-3 minutes, stirring constantly, until they're deep golden brown and crispy. They'll crisp up even more as they cool, so don't overcook them.
Transfer the crispy tortilla strips to a paper towel-lined plate to drain any excess oil. These crispy bits are what make this chili truly special—they add texture and a little extra crunch with every bite. Keep them warm while you finish the chili.
Assemble the Over-The-Top Chili
Once your chili is ready, divide it among 6 bowls (about 1 cup per bowl). Top each serving with ⅓ cup of the crispy tortilla strips and ⅓ cup of the shredded Monterey Jack cheese. For maximum drama, sprinkle a little extra chili powder on top and serve immediately with warm tortillas on the side.
This chili is all about that crispy, cheesy, tortilla-topped finish. The contrast between the thick, smoky chili and the crunchy, melty toppings is what makes it so satisfying. Serve it up while it's hot, and don't forget to grab some napkins—it's messy in the best way possible.
Pro Tips For Making Big Green Egg Over The Top Chili
- CRACK THE GARLIC FIRST: Smash those cloves with the flat side of your knife before mincing—it releases more flavor. I used to just chop them, and the chili never had that deep, toasty punch. Do this right after peeling, while the knife’s still warm from slicing the onion.
- SWEAT THE ONION LOW: Don’t rush this step. Cook the diced yellow onion in a dry pan over medium-low for 8–10 minutes until it’s soft and golden, not brown. I learned the hard way—burnt onions make the whole chili taste bitter, and no one wants that sad, ashy flavor lingering.
- BREAK UP THE BEANS: Drain the kidney beans and rinse them, then mash about half of them with a fork before adding to the pot. This thickens the chili without turning it into a puree. I skip this and end up with a watery mess—your future self will thank you for the extra 2 minutes of effort.
- SIMMER THE TOMATOES: Reduce the 28 oz can of diced tomatoes by half before adding them to the chili. Just simmer them uncovered in a saucepan for 10 minutes—it concentrates the flavor and cuts down on the watery texture that plagues so many chilis. (Yes, even if you’re impatient like me.)
Storing and reheating this dish
Refrigerator Storage
Let your chili cool to room temperature for no more than 2 hours before transferring to airtight containers. I use glass Pyrex bowls with snap-on lids—they preserve flavor better than plastic. Store the chili base and toppings separately to maintain crispness. The chili stays fresh in the fridge for up to 5 days, with flavors actually deepening over time. 💫
Freezer Prep Tips
For long-term storage, portion the chili into quart-sized freezer bags (leave 1 inch headspace for expansion). Seal tightly to prevent freezer burn. The toppings—tortilla strips and cheese—freeze poorly, so I recommend making them fresh when reheating. This chili freezes beautifully for up to 3 months without texture loss. Label bags with dates to track freshness. ❄️
Stovetop Reheating
My preferred method is stovetop reheating—it restores the chili's rich texture perfectly. Transfer chili to a pot and heat over medium-low heat for 10-15 minutes, stirring occasionally. Add 2-3 tablespoons water or broth if it looks too thick. Keep the heat low to prevent scorching. The Big Green Egg's smoky aroma is even more pronounced when reheated this way. 🔥
Microwave Method
For quick meals, use the microwave on 50% power. Cover with a damp paper towel and heat in 2-minute intervals, stirring between each. This prevents drying out. Add a splash of water if needed—just enough to loosen the chili without diluting flavors. The microwave works best for single servings or when you're short on time. 💡
Reviving Toppings
If you stored toppings separately, crisp them fresh before serving. For tortilla strips, reheat in a dry skillet over medium heat for 1-2 minutes—they'll regain their crunch instantly. Cheese can be melted directly on the chili using the Big Green Egg's residual heat for that authentic campfire finish. The contrast of warm chili and crispy toppings is what makes this dish special. 🌶️
Big Green Egg Magic
For the ultimate experience, reheat leftovers directly on the Egg. Place chili in a cast-iron skillet and set it over medium charcoal heat for 5-10 minutes. The smoky char adds a whole new dimension to the flavor. This method works best when you're ready to serve immediately—perfect for weekend gatherings or casual dinners. 💛
Nutrition facts
Frequently asked questions about Big Green Egg chili
Why does this chili taste different when cooked on the Big Green Egg?
The Big Green Egg's charcoal heat creates that signature smoky depth you can't get on a stovetop. The indirect heat distribution keeps the chili tender while infusing it with a subtle campfire aroma. Plus, the cast-iron skillet retains heat perfectly, ensuring even cooking without hot spots. That's why the flavor profile is so distinct and satisfying!
Can I substitute ground turkey or chicken for the beef?
Use 2 pounds ground turkey or chicken (dark meat works best), but increase the cooking time by 5-7 minutes to ensure it browns properly. You'll also want to add 1 extra tablespoon of oil since poultry is leaner. The flavor will be slightly different but still delicious—just expect a lighter texture.
What's the secret to getting crispy tortilla strips?
Cut tortillas into ¼-inch strips and fry in small batches over medium-high heat with just enough oil to coat the pan. Stir constantly for 2-3 minutes until golden brown—they crisp up even more as they cool. Pro tip: Keep them warm in a 200°F oven while you finish the chili to maintain crispness.
How can I make this chili spicier?
Add ½ teaspoon cayenne pepper or 1 tablespoon chipotle powder to the spice mix, or stir in 1 diced jalapeño with the onions. For extra heat, top with pickled jalapeños or a dash of hot sauce before serving. Start with small amounts—you can always add more!
What if my chili turns out too thin?
Simmer uncovered for 10-15 extra minutes to thicken naturally, or stir in 1 tablespoon cornstarch mixed with 2 tablespoons water at the end. For a smoky fix, place the chili in a cast-iron skillet on the Egg and cook over medium heat for 5 minutes—the evaporation will concentrate the flavors beautifully.