Beef

Frito Pie with Smoked Chuck Roast

Prep Time: 20 min

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.

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.

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.

Serve with Fritos and your favorite taco and nacho toppings.

Frito Pie with Smoked Chuck Roast | recteq