Smoked Chuck Shoulder Chili

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READY IN: 2hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut smoked chuck into 1x2-inch cubes or smaller if you like.
  • In hot Dutch oven with hot peanut oil, sauté onions and garlic until tender.
  • Add chuck, jalapeños, chili powder, cumin, cocoa powder, paprika, oregano, and red pepper flakes.
  • Mix together well and continue to cook until heated well.
  • Add beef broth, tomato sauce, vinegar and bay leaf.
  • Bring to boil, then reduce to simmer.
  • Remove bay leaf after 15 minutes.
  • Simmer 1-1 1/2 hours stirring often,adding water if necessary.
  • Add chopped bell pepper and continue simmering until peppers are tender.
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