Smoked Chuck Shoulder Chili
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 3 lbs shoulder boneless beef chuck roast (smoked, precooked weight)
- 3 cups chopped onions
- 3 chopped bell peppers
- 1⁄4 cup peanut oil
- 1 tablespoon minced garlic
- 2 minced jalapeno peppers (seeding is optional)
- 1⁄4 cup chili powder (we like Williams brand)
- 1 tablespoon cumin (ground)
- 1 1⁄2 tablespoons unsweetened cocoa powder
- 2 tablespoons paprika
- 1 tablespoon ground oregano
- 1 bay leaf
- 1 teaspoon red pepper flakes
- 1 (14 ounce) can beef broth
- 3 tablespoons cider vinegar
- 16 ounces tomato sauce
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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RECIPE SUBMITTED BY
Smoky Okie
United States