Smoked Chuck Shoulder Chili Recipes

SMOKED CHUCK SHOULDER CHILI

Steps:

• 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.

SMOKED CHUCK TWO-HEARTED CHILI

Steps:

• Coat chuck roast with oil and, apply Meatheads's Big Bad Beef Rub. Smoke at 225 for about 7 hours until around 165 for a more cubed/chunky chili, or wrap in foil at 165 and cook to 195 for a more stringy/pulled type texture. Set aside to cool.
• While chuck roast is cooling, de-seed and chop 4 jalepenos and chop 2 yellow onions.
• Cook bacon in chili pot, set aside for a snack. Add veggies to bacon grease with some salt and pepper. Cook veggies on medium heat until translucent and almost carmelized. Add garlic at the last 30 seconds of the saute.
• Add chili powder, cumin, and oregano into the sauteed veggies allowing the spices to "bloom", about 30 seconds.
• Pour in 1 Two Hearted Ale and allow alcohol to cook out for about 5-10 minutes.
• Add the petite diced tomatoes, tomato sauce, Rotel, and tomato paste. Chop chuck roast into small cubes, about 1/4"", add to pot. Add splashes of Tabasco (green, red, and brown), Worcestershire, and taco sauce. Gauge thickness at this point, add more liquid/beer if necessary. Bring to boil, turn down to simmer for about 3 hours, lid on for the 1st hour.Chili is done when meat is tender and slightly reduced and at desired thickness.".