Tips / Suggestions
- This chili is definitely better the next day. As hard as it is to wait, I think it’s better to cook the chili and put in the fridge till tomorrow’s dinner.
- If you like an even smokier flavor, feel free to double the time smoking. It won’t overcook the chili.
- If you don’t have a wax pepper, feel free to use a jalapeno or another type of pepper you prefer.
Smoked Chuck Roast Chili
Servings
6
servingsPrep time
30
minutesCooking time
2
hours15
minutesCalorieskcal
An extremely flavorful smoked chuck roast chili smothered with all the fixins'.
Ingredients
1.5 lbs 1.5 beef chuck (boneless)
1 tbsp 1 olive oil
1 1 bell pepper (any color) diced
1 1 Hungarian wax pepper diced
1 1 Vidalia onion diced
1/2 cup 1/2 beef seasoning of choice
1 15oz can 1 kidney beans
2 14.5oz cans 2 diced tomatoes
1 6oz can 1 tomato paste
1.5 cups 1.5 beef broth
2 tbsp 2 Worcestershire sauce
1 tbsp 1 steak seasoning of choice
2 tbsp 2 hot sauce
1/2 cup 1/2 shredded cheese of choice
1 tbsp 1 sour cream
1 tbsp 1 chives chopped
Directions
- Cut the chuck into small 1/2'' bites. Heat a pot to 400 degrees F. Add olive and when hot, add the chuck and 1 tbsp steak seasoning, and brown the meat for roughly 2-3 minutes. Remove and set aside. This will be done in 2 batches.
- Add the onions, bell pepper, and wax pepper to the pot and cook for 3 minutes, stirring frequently.
- Add the beef stock, chuck roast, kidney beans, diced tomatoes, tomato paste, Worcestershire sauce, hot sauce, and the beef seasoning. Mix thoroughly. Leave lid off and smoke for 45 minutes at 275 degrees F.
- Bring the chili to a boil, put the lid on, and simmer for at least 1.5 hours. Once it's done to your liking, scoop the chili into a bowl, top with cheese, sour cream, chives, and dig in.
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