Over The Top Smoked Wagyu Chili (Ultimate Tailgate Smoker Recipe)

jonathan peaden
Over The Top Smoked Wagyu Chili (Ultimate Tailgate Smoker Recipe)

Over The Top Smoked Wagyu Chili

The Ultimate Tailgate Smoker Recipe

If you’re going to the effort of firing up the smoker for game day, don’t make ordinary chili.

This Over The Top Smoked Wagyu Chili is one of the most flavorful, crowd-pleasing tailgate recipes you can make. Instead of browning ground beef in a pan, you smoke seasoned Wagyu ground beef directly over the chili pot so the rendered fat, juices, and smoke drip straight into the base.

The result is chili that’s deeper, richer, smokier, and unmistakably better than anything made on the stovetop.

Once you try it, there’s no going back.

What Is Over The Top Smoked Chili?

“Over the top” chili gets its name from the cooking method.

Instead of cooking the meat first, you:

  • Build the chili base in a pot

  • Place it in the smoker

  • Smoke a seasoned mound of ground beef on a rack above the pot

As the beef cooks, all that Wagyu fat and flavor drips directly into the chili below, infusing it with richness you simply can’t replicate any other way.

It’s the perfect recipe for:

  • Tailgates

  • Football Sundays

  • Backyard parties

  • Cold-weather cookouts

Why Wagyu Ground Beef Makes This Chili Better

Using Wagyu ground beef takes this recipe to another level.

Wagyu has higher intramuscular marbling, which means:

  • More flavor released as it renders

  • Richer mouthfeel

  • Better smoke absorption

  • Deeper beefy finish

When that marbled Wagyu slowly smokes over the chili pot, the fat carries smoke and seasoning into every bite.

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Ingredients

For the Over The Top Wagyu Meat Layer

  • 2 lbs Wagyu ground beef

  • 1 tbsp kosher salt

  • 1 tbsp coarse black pepper

  • 1 tbsp chili powder

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp smoked paprika

Optional upgrade:

  • Add ½ lb Wagyu ground beef or sausage for extra richness

👉 Find premium Wagyu ground beef here:
https://theprimehousedirect.com/collections/wagyu

For the Chili Base (In the Pot)

  • 1 large yellow onion, diced

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 3 cloves garlic, minced

  • 2 cans diced tomatoes

  • 1 can crushed tomatoes

  • 1 can tomato sauce

  • 2 cans kidney beans, drained

  • 1 can black beans, drained

  • 2 tbsp chili powder

  • 1 tbsp cumin

  • 1 tbsp smoked paprika

  • 1 tsp oregano

  • 1 tsp black pepper

  • 1 tsp salt

  • 1 cup beef broth

  • 1 tbsp Worcestershire sauce

Optional depth builders:

  • ½ cup dark beer

  • 1 tbsp brown sugar

  • 1 tsp cocoa powder

Equipment Needed

  • Smoker (pellet, offset, or charcoal)

  • Large cast iron pot or heavy-duty foil pan

  • Wire rack or grill grate

Step-by-Step: How to Make Over The Top Smoked Wagyu Chili

Step 1: Preheat the Smoker

Preheat smoker to 250°F.

Best wood choices:

  • Hickory

  • Oak

  • Pecan

These woods provide bold smoke without overpowering the Wagyu.

Step 2: Build the Chili Base

Add all chili base ingredients to your pot.

Stir well to combine.

Place the pot directly on the smoker grates.

There’s no need to sauté the vegetables beforehand—they’ll soften and absorb smoke during the cook.

Step 3: Prepare the Wagyu Meat Layer

In a large bowl:

  1. Gently mix Wagyu ground beef with the seasoning.

  2. Do not overwork the meat.

  3. Form into one large, loose patty or meatloaf shape.

Place the meat on a wire rack positioned directly above the chili pot.

This placement is critical—the drippings need to fall into the chili.

Step 4: Smoke It Over The Top

Smoke everything at 250°F for 2–3 hours.

The Wagyu should reach an internal temperature of 165°F.

As it cooks:

  • Fat renders

  • Smoke penetrates

  • Seasoning caramelizes

  • Flavor drips directly into the chili

This is where the magic happens.

Step 5: Break, Stir, and Finish

Once the Wagyu reaches temperature:

  1. Remove the rack.

  2. Crumble the smoked Wagyu directly into the chili.

  3. Stir thoroughly.

Return the pot to the smoker for another 30–60 minutes, stirring occasionally.

This final step lets everything marry together.

Optional Flavor Boosts (Highly Recommended)

Add Heat

  • Jalapeños

  • Chipotle peppers in adobo

  • Cayenne

Add Sweet-Savory Balance

  • Brown sugar

  • Maple syrup

Add Depth

  • Dark beer

  • Cocoa powder

  • A small square of dark chocolate

These pair exceptionally well with Wagyu’s richness.

How to Serve Smoked Wagyu Chili at a Tailgate

Serve hot with:

  • Shredded cheddar

  • Sour cream

  • Green onions

  • Jalapeños

  • Crushed tortilla chips

Or use it as a base for:

  • Wagyu chili dogs

  • Chili nachos

  • Loaded baked potatoes

This chili feeds a crowd and holds beautifully.

Make It Part of the Ultimate Tailgate Spread

This Over The Top Smoked Wagyu Chili pairs perfectly with:

  • Wagyu burgers

  • Tenderloin tip skewers

  • Wings

  • Ribs

Many of these cuts are available together inside The Tailgate Box, designed to stock your freezer and simplify game day.

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Pro Tips for the Best Smoked Chili

  • Low and slow always wins.

  • Use high-quality Wagyu for maximum flavor.

  • Stir after crumbling meat to evenly distribute richness.

  • Let chili rest 20–30 minutes before serving—it thickens and deepens.

Final Thoughts: Why This Chili Wins Game Day

Regular chili is good.

Smoked chili is better.

But Over The Top Smoked Wagyu Chili?

It’s unforgettable.

The rendered Wagyu fat, the smoke, the layered seasoning—it’s the kind of dish people ask about, photograph, and request again.

If you’re going to host, host properly.

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