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.
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.