Smoked Chili With Tender Chuck Roast

🧂 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

• 1 Heat smoker to 225 degrees F. As it heats, sprinkle the chuck roast with salt
  and pepper on both sides.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 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!

Nutrition Info