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. Serve.