Cooking Instructions
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Step 1
Combine
All-Purpose Spice Rub (1 Tbsp)
,
Chili Powder (1 Tbsp)
,
Onion Powder (1 Tbsp)
,
Ground Cumin (1 Tbsp)
,
Paprika (1/2 Tbsp)
,
Fresh Oregano (1 tsp)
,
Cayenne Pepper (1 tsp)
and
Chipotle Peppers (1 tsp)
. Liberally dust over all sides of the
Smoked Chuck Roast (2 lb)
.
Step 2
Place the roast on the smoker and let it cook for about 4 hours. The internal temperature should be around 180 degrees F (80 degrees C). When done, chop into bite-sized pieces.
Step 3
Prepare Big Green Egg or other type smoker for indirect cooking at 300 degrees F (150 degrees C).
Step 4
Grill
Sweet Onion (1)
,
Red Bell Pepper (1)
, and
Poblano Pepper (1)
for a few minutes on each side and chop.
Step 5
To make the Chili Seasoning, combine
Granulated Sugar (1/3 cup)
,
All-Purpose Spice Rub (2 Tbsp)
,
Chili Powder (2 Tbsp)
,
Ground Cumin (1 Tbsp)
,
Onion Powder (1 Tbsp)
,
Paprika (1/2 Tbsp)
,
Chipotle Chili Powder (1 tsp)
,
Ancho Chili Powder (1 tsp)
,
Fresh Oregano (1 tsp)
and
Cayenne Pepper (1/4 tsp)
.
Step 6
In a 5-quart iron pot, add chopped grilled vegetables,
Canned Diced Tomatoes (3 cups)
, chuck roast,
Spicy Hot Breakfast Sausages (1 lb)
,
Chipotle Peppers in Adobo Sauce (3)
,
Garlic (3 cloves)
, and Chili Seasoning. Stir to combine.
Step 7
Add
Beef Broth (4 cups)
,
Hot Sauce (2 Tbsp)
,
Worcestershire Sauce (1/4 cup)
, and
Tomato Paste (2 Tbsp)
. Stir to combine.
Step 8
Place iron pot on Big Green Egg and cook uncovered for 2 1/2 hours, stirring occasionally.
Step 9
Add
Chili Beans (1 2/3 cups)
, stir to combine and continue cooking for 1 additional hour.
Step 10
Remove from grill and serve with your favorite toppings. Enjoy!
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