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Smoked nacho chili is a deliciously cheesy chili that is made to perfection on the Big Green Egg. Topping it off with shredded cheese, crushed Fritos and sour cream will for surely have you or your guest back at the counter for more!
This recipe was submitted to a cook book created at my dads work by Troy Cleveland, so all credit is due to him on this awesome smoked nacho chili.
Smoked Nacho Chili Ingredients
- 1 1/2 lb – Ground Beef
- 1 1/2 lb – Ground Sausage (I prefer Bob Evan Zesty which adds a little spice)
- 1 Large – Onion (Or two yellow onions)
- 3 cloves – Garlic (minced)
- 12 oz – Velveeta Cheese
- 2 Packets – Taco Seasoning
- 1 Can – Beef Broth (about 14 ounces)
- 1 Can – Chicken Broth (about 14 ounces)
- 1 Can – Rotel Tomatoes and chilies
- 2 ea. – Large Jalapenos
- 1 ea. – Red Pepper
- 1 teaspoon – Cumin
- 1 teaspoon – Chili Powder
- 1 Can – Fiesta Cheese Soup
- 1/2 Quart – Half & Half
How to Make Smoked Nacho Chili?
Prior to making the smoked nacho chili I highly recommend this cast iron skillet. It is preferred as not only does it cook everything so evenly but you can transfer it right from the stove top to the Big Green Egg which is super convenient and it eliminates the need for extra dishes.
Anyways, to make this delicious smoke nacho chili start out by chopping up the onions, jalapenos and red pepper. Once complete, set aside for later.
Continue making smoked nacho chili by setting the cast iron skillet or dutch oven on the stove and setting the temperature to medium – high heat. Add both the Bob Evan Zesty Sausage and Ground Beef.
Cook until browned. Either Drain the grease or pat with paper towel to get the majority of the grease out.
Once complete, grab the diced / chopped onions, jalapenos and red pepper and add them to the cast iron / dutch oven. Continue adding the rest of the ingredients;
Add the Velveeta cheese.
Add the two packets of taco seasoning and can of Rotel tomatoes and chilies.
Add the can of fiesta cheese soup, cumin and chili powder.
Add the remaining ingredients which should be the Beef Broth, Chicken Broth and Half & Half. Lightly mix together. Once the cheese begins to melt on the Big Green Egg is will be easier to mix together.
How to Setup the Big Green Egg for Smoked Nacho Chili?
Smoked nacho chili is simmered at about 250 – 300 degrees. Fire the Big Green Egg up and get it dialed into right around 250 degrees. Smoke nacho chili is cooked indirectly so be sure to insert your plate setter / con”egg”tor with the feet facing upwards.
This is all that is needed to prepare the Big Green Egg for the smoked nacho chili.
How to Cook the Smoked Nacho Chili on the Big Green Egg?
At this point the Big Green Egg should be dialed in to about 250 to 300 degrees. Simply place the smoked nacho chili on the Big Green Egg. Close lid and let it simmer for one to two hours.
I recommend giving it a stir every 45 minutes or so but this is to just better mix the cheese in as it melts. After an hour or two it is ready to be pulled and eat!
Now that the smoked nacho chili is off the Big Green Egg its time to dig in and top with your favorite items.
For me, I prefer to add shredded cheese, crush large Frito scoops and some sour cream. Depending on my mood, I also enjoy topping it with some Frank’s Original Hot Sauce too! Enjoy this deliciously smoked nacho chili!
Deliciously cheesy smoked nacho chili.
- 1 1/2 lb - Ground Beef
- 1 1/2 lb - Ground Sausage (I prefer Bob Evan Zesty which adds a little spice)
- 1 Large - Onion (Or two yellow onions)
- 3 cloves - Garlic (minced)
- 12 oz - Velveeta Cheese
- 2 Packets - Taco Seasoning
- 1 Can - Beef Broth (about 14 ounces)
- 1 Can - Chicken Broth (about 14 ounces)
- 1 Can - Rotel Tomatoes and chilies
- 2 ea. - Large Jalapenos
- 1 ea. - Red Pepper
- 1 teaspoon - Cumin
- 1 teaspoon - Chili Powder
- 1 Can - Fiesta Cheese Soup
- 1/2 Quart - Half & Half
- Brown ground beef and sausage. Drain if needed.
- Lightly mix in Onion, Red Pepper, Jalapenos, Garlic, Velveeta Cheese, Taco Seasoning, Beef Broth, Chicken Broth, Rotel tomatoes and chilies, Cumin, Chili Powder, Fiesta Cheese Soup and Half & Half.
- Smoke on the Big Green Egg (or Kamado Joe) at 250 to 300 degrees for 1 – 2 hours with indirect heat (plate setter in with feet facing up).
- Remove and top with favorite toppings; shredded cheese, crushed large scoop Fritos, and Sour Cream. Shredded lettuce and Franks Red Hot Sauce are also great additions.
Smoked Nacho Chili is also awesome in the crock pot, but it wont have the lightly smoked flavor you get from the Big Green Egg.
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