Difficulty: Intermediate
Beef
Smoked Chuck Roast Chili
Jody
Prep Time: 20 min
Cook Time: 4 hrs
Difficulty: Intermediate
Looking for another way to try Chili? Give this slow roasted, fragrant Chuck Roast Chili a try for a simple one dish meal that's a sure-fire crowd pleaser.
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.
Ingredients
Serving Sizes
Ingredients
- 1 (3-4 pound) Chuck Roast
- 2 tablespoon(s) Loco Gringo Rub
- 1 tablespoon(s) Olive Oil
- 2 Medium Onions
- 1 Poblano Pepper
- 5 ounce(s) Green Chilis
- 3 ounce(s) Tomato Paste
- 2 tablespoon(s) Ben's Heffer Dust
- 4 Garlic Cloves
- 28 ounce(s) Fire Roasted Crushed Tomatoes
- 32 ounce(s) Chicken Stock
Cornstarch Slurry
- 1 tablespoon(s) Water
- 5 tablespoon(s) Cornstarch
- 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.
Chef Pairings
This hot and hearty Smoked Chuck Roast Chili is the comfort-food soup you're craving! Add on a loaf of Sourdough Bread and the meal is complete.