Dr. BBQ’s Roasted Upside Down Chili

Dr. BBQ’s Roasted Upside Down Chili is perfect for cold weather.

5/5 (1 Review)


  • ¼ cup olive oil
  • 1 large yellow onion, chopped
  • 1 large green pepper, seeded and chopped
  • 2 jalapenos, finely chopped
  • 4 cloves garlic, crushed
  • 1 28-oz can diced tomatoes
  • 1 quart beef broth
  • 1 cup Big Green Egg Vidalia Onion Sriracha Barbecue Sauce
  • ⅓ cup chili powder
  • 2 tbsp ground cumin
  • 1 tbsp brown sugar
  • 1 tsp cayenne pepper
  • 3 lbs coarse ground beef, formed into a large patty
  • 2 15-oz can of dark kidney beans, drained


Set the EGG for direct cooking at 350°F/177°C.

Add a Dutch oven (uncovered) to the grid. Add the oil, then add the onion and green pepper and cook until soft. Add the garlic and jalapenos and cook a few more minutes. Add the tomatoes, broth, barbecue sauce, chili powder, cumin, brown sugar and pepper. Mix well and bring to a simmer.

Remove the Dutch oven and the cooking grid, and then add a couple small chunks of apple wood. Add an EGGspander with a convEGGtor for indirect tiered cooking. Place the Dutch oven on the bottom grid and continue cooking.

Season the ground beef patty with salt and pepper, and then place the ground beef patty on the top sliding grid, centered over the Dutch oven so that the meat drips into the chili. Cook for 1½ hours, adjusting the heat to maintain a simmer.

Remove the meat to a sheet pan. Add the beans to the chili and add more water if needed. Break the meat up with tongs and place it in the pot. Cook for another 30 minutes until everything is well blended and slightly thickened.

12 thoughts on “Dr. BBQ’s Roasted Upside Down Chili”

    1. I find adding a non spicy BBQ sauce takes the heat down a lot. I’d rather lose that than the jalapeños. And make sure you taking the seeds and white inner part of the jalapeño as much as possible

  1. Great recipe. I actually added some previously grilled ribeyes cut into cubes and started that in the olive oil and spices. Wonderful little surprises when you spooned one up.

  2. I love this idea for chili. I have made hundreds of batches of chili. One thing I would add to this one is to add those spices like chili powder, cumin and cayenne to the sautéed onion, bell pepper pan in order to bloom the spices, which come to life better in hot oil than in hot tomatoes or water. They just bring more flavor doing this. I learned this from Indian cooking and they have been cooking with spices longer than we have in the US.

  3. I always heard that foods with high acetic content such as tomatoes should not be used in a cast iron Dutch Oven unless it’s porclain coated. Is this a true statement?

    1. Yes it will. Short periods of time is ok but simmering for an hour or two will kill it.

      I recently made a pot of sloppy Joe’s and simmered for 1-2 hours. I had to throw away 6 quarts of amazing sloppy joe because of an overwhelming metallic aftertaste.

    2. I haven’t made the chili in cast iron but worried about the acidic content stripping the seasoning. When making spaghetti sauce the large amount of tomatoes can be tart from all the acidic content, some people add sugar to sweeten it up but I add baking soda, this takes away the tartness and adjusts the ph making it easier on the stomach (although the reaction when you add it put my wife off a bit). I’m going to try this and hope not to get metal mouth, what a waste. In a six quart spaghetti I use about a tablespoon (check by taste) but the chili recipe doesn’t have as much tomato so it will be guesswork but too much, in my mind, would just be a little sweeter chili.

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