My take on chili - Chuck Roast Chili

Discussion in 'Beef' started by tootall87, Jan 21, 2015.

  1. tootall87

    tootall87 Newbie

    Thought I'd share my take on chili. I don't see myself changing the recipe very much anymore because it was that good.

    Started with a chuck roast a little more than 3#s. Smoked it over pecan and apple @250ish for 8 hours to IT of 200. (Took a little longer than I imagine a 3# roast would??...) I let it rest for a few hours and then diced it up and into the fridge for chili the next day.

    TooTall's Chili

    2-3# smoked beef diced

    3 grated garlic cloves

    1 huge onion or 2 medium, diced

    2 cups thin (>1/4") sliced celery

    2 TBSP flour

    fresh ground pepper to taste (I like more than most)

    1 TBSP oregano, rubbed between palms before adding.

    3 dashes of cayenne pepper

    1 TBSP chili powder

    1 TBSP smoked paprika or chipotle pepper (double up on chili powder if you don't have these)

    1 TBSP Cocoa powder

    4 beef bullion cubes

    1 can chicken broth

    1 can diced fire roasted tomatoes

    1 small can tomato sauce.

    In a dutch oven or large pot sweat onion, garlic and celery. When veggies are soft add the beef and warm up.

    Add spices, flour and bullion cubes. Cook 4-5 min until aromatic.

    Add broth, tomatoes and sauce. Simmer 45 min to 1hr to reduce liquid and let flavors mix.


  2. That sounds and looks tasty!

    Happy smoken.

  3. Looking Great

  4. NICE!  I need to try this

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