Difficulty: Intermediate
Beef
Texas Chili
Jody
Prep Time: 9 min
Cook Time: 5 hrs, 58 min
Difficulty: Intermediate
In honor of Golf Week 2025, we present this incredible smoky Texas Chili for the recteq wood fired grill.
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 cubed 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
- 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 cubed 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.