With fall and football season underway, there's no better dish to enjoy than a cozy bowl of this very best smoked chili.
Dried chiles Beef stock Chipotle Chuck roast Onion Jalapeño Garlic Coffee Diced tomatoes Tomato paste Seasonings Beans (optional)
To start, coat a chuck roast with plenty of salt and pepper. Place the beef on the smoker and cook until it reaches an internal temperature of 155-165 degrees F.
Meanwhile, toast the dried chiles until they're wonderfully fragrant. Simmer in beef stock for 10-15 minutes until the chiles soften and become pliable.
To make the chile paste, add the chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend the mixture until it turns smooth.
For the aromatics, add some chopped yellow onion and jalapeños to the pot. Cook until softened. Add the garlic and cook for 30 seconds, stirring constantly.
Pour in the liquid ingredients and add the seasoning. Cut the chuck roast into cubes and add to the chili.
Place the pot of chili on the smoker. Close the lid and smoke for two to three hours until the chuck roast becomes super tender.
Whether you're heading to a tailgate or trying your hand at a chili cook-off, this smoked chili is a sure winner that will have everyone coming back for seconds.
Made this for tonight's dinner and the family loved it! We like some spice to our chili, and it had just the right amount.