Smokehouse Chili

Submitted by Stephen Schermerhorn

"Smokehouse Chili"

 

• Ready In: 3hrs 30mins
• Ingredients: 12
• Serves: 12

ingredients

• 1 chuck roast
• 3 tablespoons of your favorite steak seasoning
• 2 medium yellow onions, diced
• 2 poblano peppers, diced
• 4 garlic cloves, minced
• 1 (28 ounce) can san marzano tomatoes (and sauce)
• 2 (15 ounce) cans pinto beans, drained, rinsed
• 2 (15 ounce) cans kidney beans, drained, rinsed
• 1 quart beef stock
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1⁄2 teaspoon red chili pepper flakes

directions

1. Preheat your grill/smoker to 225ºF with your wood flavor of choice (I prefer oak or hickory).
2. Rub the roast with a thin layer of binder (oil, mustard, hot sauce, etc.).
3. Season all surfaces with your favorite steak seasoning.
4. Smoke the roast for 60-90 minutes until the internal temperature reaches 115ºF-120ºF.
5. Remove from the smoker/grill and allow to rest for 20 minutes.
6. Dice into bite-sized pieces.
7. Preheat a Dutch oven or large pot.
8. Add a couple of tablespoons of vegetable oil in the Dutch oven/pot.
9. Add the garlic, onions, and poblanos.
10. Cook until onions are translucent and softened.
11. Add the tomatoes and cook for 2-3 minutes.
12. Add the beans and seasonings.
13. Add enough beef stock to cover.
14. Cover with the lid and cook until the chili is thickened and the roast is falling apart, 2.5 – 3 hours.