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My take on chili - Chuck Roast Chili

post #1 of 4
Thread Starter 

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.

 

 

post #2 of 4

That sounds and looks tasty!

Happy smoken.

David

post #3 of 4

Looking Great

 

Gary

post #4 of 4

NICE!  I need to try this

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