Smoked Chuck Roast Chili

Instructions

• Step 1: Preheat recteq to 275ºF.
• Step 2: Cube up chuck roast into 1.5-2 inch cubes. Season with Ray's Loco Gringo Rub and arrange evenly on Mesh Cooking Mat. Add to recteq and cook until cubes are a dark mahogany color. (Around 170-180ºF internally). Remove and let cool.
• Step 3: Add cast iron enameled Dutch oven with lid to recteq and increase temperature to 400ºF.
• Step 4: Cut cubes into bite size pieces and set aside.
• Step 5: After temperature is reached, mix in oil, onions, peppers, chilis, tomato paste, and Ben's Heffer Dust to pot and cook until onions start to sweat and become translucent, stirring frequently. Mix in garlic and cook until fragrant.
• Step 6: Once fragrant, add crushed tomatoes, chicken stock, and chuck roast and mix well. Cover and cook for 2 hours.
• Step 7: After 2 hours, mix in corn starch slurry and continue to cook another 30 minutes.
• Step 8: Remove and serve with shredded cheese, sour cream, and green onions.