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  • texas chili
printshare

Difficulty: Intermediate

Beef

Texas Chili

Jody

schedule

Prep Time: 9 min

outdoor_grill

Cook Time: 5 hrs, 58 min

Difficulty: Intermediate

Instructions

  • Step 1: Preheat recteq to 225°F, burning the recteq Cherry Pellets.
  • Step 2: Season chuck roast liberally with a layer of Ben's Heffer Dust.
  • Step 3: Add to recteq and smoke the roast until an internal temperature of 160°F is reached.
  • Step 4: Tightly wrap the roast in foil, and continue to cook until an internal temperature of 203°F is reached.
  • Step 5: Add Dutch oven to recteq and turn up to 400°F.
  • Step 6: Allow the roast to rest for 30 minutes.
  • Step 7: Cut the rested chuck roast into cubes. 
  • Step 8: In Dutch oven add butter and onions. Allow to cook until translucent.
  • Step 9: Add minced garlic and Ron's Screamin' Pig Rub. Cook 2-3 minutes.
  • Step 10: Add pulled apart chuck roast to the Dutch oven
  • Step 11: Add crushed tomatoes, tomato paste, and beef broth. Stir well.
  • Step 12: Bring to a simmer, then cover and let it cook for 2-3 hours stirring occasionally, until the chili is thickened.
  • Step 13: Stir in apple cider vinegar just before serving for a nice bright finish.
Ingredients

Serving Sizes

  • 3 pound(s) Chuck Roast
  • 2 tablespoon(s) Ben's Heffer Dust
  • 2 tablespoon(s) Salted Butter
  • 1 Onion, diced medium
  • 4 Garlic Cloves, minced
  • 2 tablespoon(s) Ron's Screamin' Pig Rub
  • 32 ounce(s) Crushed Tomatoes
  • 6 ounce(s) Tomato Paste
  • 2 cup(s) Beef Broth
  • 1 tablespoon(s) Apple Cider Vinegar
  • 1 cup(s) Cheddar Cheese, shredded
  • 1 cup(s) Fritos Corn Chips
  • 1 cup(s) Green Onions, sliced

Tools Needed

  • Nitrile Gloves
  • Cutting Board
  • Chef's Knife
  • Dutch Oven
  • Wooden Spoon
  • recteq Tongs
  • Step 1: Preheat recteq to 225°F, burning the recteq Cherry Pellets.
  • Step 2: Season chuck roast liberally with a layer of Ben's Heffer Dust.
  • Step 3: Add to recteq and smoke the roast until an internal temperature of 160°F is reached.
  • Step 4: Tightly wrap the roast in foil, and continue to cook until an internal temperature of 203°F is reached.
  • Step 5: Add Dutch oven to recteq and turn up to 400°F.
  • Step 6: Allow the roast to rest for 30 minutes.
  • Step 7: Cut the rested chuck roast into cubes. 
  • Step 8: In Dutch oven add butter and onions. Allow to cook until translucent.
  • Step 9: Add minced garlic and Ron's Screamin' Pig Rub. Cook 2-3 minutes.
  • Step 10: Add pulled apart chuck roast to the Dutch oven
  • Step 11: Add crushed tomatoes, tomato paste, and beef broth. Stir well.
  • Step 12: Bring to a simmer, then cover and let it cook for 2-3 hours stirring occasionally, until the chili is thickened.
  • Step 13: Stir in apple cider vinegar just before serving for a nice bright finish.

Chef Pairings

Serve immediately with shredded cheese, Fritos, and chopped green onions. A side of Smoked Cornbread Cakes would also make a delicious pairing.