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  • frito pie with smoked chuck roast
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Difficulty: Intermediate

Beef

Frito Pie with Smoked Chuck Roast

schedule

Prep Time: 20 min

outdoor_grill

Cook Time: 5 hrs

Difficulty: Intermediate

This tasty Frito Pie with Smoked Chuck Roast is a simple crowd-pleaser and great for game night or casual family get-togethers.

Instructions

  • Step 1: Preheat recteq to 275°F.
  • Step 2: Cut chuck roast into 2 inch cubes, removing as much excess fat as possible. Season generously with chili seasoning and save about half to be used later.
  • Step 3: Place on a Mesh Cooking Mat and cook until an internal temperature of 180°F. A deep brown crust should be formed, this will take about 2-2.5 hours.
  • Step 4: Remove from the recteq and let cool, slightly. Then cut the cubes into smaller, bite sized pieces.
  • Step 5: Turn the recteq up to 375°F and place a large Dutch oven in the smoker.
  • Step 6: Once fully preheated, place oil in the pan along with the onion, poblano, jalapeños, tomato paste, and chipotle peppers with a large pinch of salt. Sauté for about 5 minutes or until softened.
  • Step 7: Add the garlic and sauté for another minute. Then add in the crushed tomatoes, chicken stock, reserved rub, and the chopped roast.
  • Step 8: Place lid on the Dutch oven, leaving a gap for steam to escape. Reduce the temperature to 325ºF and cook until the chuck roast is very tender and the liquid is slightly reduced. This should take another 2-2.5 hours.
  • Step 9: If the chili needs to be thickened, add corn starch 1 tablespoon at a time until the desired consistency is achieved.
Ingredients

Serving Sizes

Roast

  • 1 1/2 pound(s) Chuck Roast
  • 1/2 each Pack of McCormick Chili Seasoning
  • 1/2 each Large Yellow Onion, diced medium
  • 1/2 each Poblano Pepper, seeded & diced
  • 1 each Jalapeño Peppers, seeded & diced
  • 1 1/2 tablespoon(s) Tomato Paste
  • 1 tablespoon(s) Chipotle Peppers in Adobo
  • 2 each Garlic Cloves, chopped
  • 14 ounce(s) Crushed Tomatoes
  • 1/2 quart(s) Chicken Stock
  • 1 tablespoon(s) Canola Oil
  • 1 tablespoon(s) Corn Starch

Toppings

  • 1/2 each Bag of Fritos
  • 1/2 each Tub of Sour Cream
  • 1/2 each Jar of Pickled Jalapeños
  • 1/2 each Red Onion, diced
  • 8 ounce(s) Shredded Cheese

Tools Needed

  • Large Bowl
  • Knife
  • Cutting Board
  • Mesh Cooking Mat
  • Dutch Oven
  • Step 1: Preheat recteq to 275°F.
  • Step 2: Cut chuck roast into 2 inch cubes, removing as much excess fat as possible. Season generously with chili seasoning and save about half to be used later.
  • Step 3: Place on a Mesh Cooking Mat and cook until an internal temperature of 180°F. A deep brown crust should be formed, this will take about 2-2.5 hours.
  • Step 4: Remove from the recteq and let cool, slightly. Then cut the cubes into smaller, bite sized pieces.
  • Step 5: Turn the recteq up to 375°F and place a large Dutch oven in the smoker.
  • Step 6: Once fully preheated, place oil in the pan along with the onion, poblano, jalapeños, tomato paste, and chipotle peppers with a large pinch of salt. Sauté for about 5 minutes or until softened.
  • Step 7: Add the garlic and sauté for another minute. Then add in the crushed tomatoes, chicken stock, reserved rub, and the chopped roast.
  • Step 8: Place lid on the Dutch oven, leaving a gap for steam to escape. Reduce the temperature to 325ºF and cook until the chuck roast is very tender and the liquid is slightly reduced. This should take another 2-2.5 hours.
  • Step 9: If the chili needs to be thickened, add corn starch 1 tablespoon at a time until the desired consistency is achieved.

Chef Pairings

Serve with Fritos and your favorite taco and nacho toppings.