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Looking down on a bowl of smoked chili on a cream-colored placemat with sprigs of cilantro, dried chiles and crushed saltine crackers around it.
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Smoked Chili With Tender Chuck Roast

When you need to serve a crowd for game day or a casual backyard party, everyone will rave about this smoked chili recipe. You’ll love how every beefy spoonful is full of tender chuck roast and hearty beans in a perfectly spicy, thick red gravy. For a meat-lover’s chili that’s a sure hit at any cook-off, you’ll return to this recipe over and over again.
Course Soups and Stews
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 10 people
Calories 324kcal

Equipment

  • 7-quart Dutch oven
  • Smoker
  • Wood chips or pellets hickory recommended

Ingredients

  • 3 pound boneless chuck roast not top round roast
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 8 dried guajillo chiles stemmed and seeds removed
  • 1 dried chile de árbol stemmed and seeds removed
  • 6 cups beef stock
  • 4 chipotle peppers in adobo sauce seeds left intact
  • 2 tablespoons adobo sauce
  • 2 tablespoons olive oil
  • 2 yellow onions chopped
  • 2 jalapeños seeded and chopped
  • 6 garlic cloves minced or grated
  • 1 cup strong coffee
  • 2 (14-ounce) cans diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cocoa powder
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 2 (15-ounce) cans pinto beans drained and rinsed
  • Favorite toppings shredded cheese, sour cream, avocado, red onions, jalapeños, lime, cilantro, tortilla chips, etc.

Instructions

  • Heat smoker to 225 degrees F. As it heats, sprinkle the chuck roast with salt and pepper on both sides.
  • Place the chuck roast in the smoker with a water pan. Insert a leave-in digital meat thermometer in the center of the roast. Close the lid and smoke until the chuck roast reaches an internal temperature of 155-165 degrees F, about three and a half to four hours.
  • While the chuck roast smokes, you can take care of the chili base. Over medium-high heat in a large Dutch oven on the stove, toast the dried chiles until fragrant, about two to three minutes. Add 2 cups beef stock and bring the mixture to a simmer. Cover, reduce heat and continue to simmer for 10-15 minutes until the chiles soften and are pliable.
  • Add the chiles and beef stock used to simmer the chiles to a blender with the chipotle peppers and adobo sauce. Blend until smooth. Set aside the chile paste.
  • Heat oil in the Dutch oven over medium heat. Once the oil is hot, add the onion and jalapeños to the pot. Cook until softened, about four to five minutes. Add the garlic and cook for 30 seconds, stirring constantly.
  • Pour in remaining 4 cups of beef stock, strong coffee and reserved chile paste, scraping up the bottom of the pot with a wooden spoon. Stir in the diced tomatoes, tomato paste, apple cider vinegar, cocoa powder, brown sugar and spices. Turn off heat and reserve until the chuck roast is ready.
  • When the chuck roast finishes smoking, let it rest for 10 minutes. After resting, turn up the heat on the smoker to 275 degrees F. As the smoker comes up to heat, cut the chuck roast into bite-size cubes and discard any pieces of fat. Add the chuck roast to the chili with the beans. Turn the heat on the stove to medium-high and bring the chili to a boil.
  • Remove the chili from the stove and place on the smoker uncovered. Close the lid on the smoker and let the chili smoke for another two to three hours. Stir occasionally. Serve with desired toppings. Enjoy!

Video

Notes

  • You can store leftovers in an airtight container in the refrigerator for up to four days. Alternatively, you can freeze it for four to six months.
  • If possible, make it a day ahead of serving. While it's delicious right off the smoker, it's even better to give chili a day in the refrigerator to give the flavors time to meld.
  • Use kitchen gloves when handling the jalapeños to protect your skin from irritation.
  • If using a cast-iron Dutch oven, make sure it's well-seasoned to protect it from the acidic tomatoes. Just to be safe, I like to rub it with an extra layer of canola oil before cooking.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1bowl | Calories: 324kcal | Carbohydrates: 8g | Protein: 30g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1715mg | Potassium: 829mg | Fiber: 1g | Sugar: 3g | Vitamin A: 347IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 4mg