Smoked Chili

Combine All-Purpose Spice Rub (1 Tbsp), Chili Powder (1 Tbsp), Onion Powder (1 Tbsp), Ground Cumin (1 Tbsp), Paprika (2 tsp), Fresh Oregano (1 tsp), Cayenne Pepper (1 tsp) and Chipotle Pepper (1 tsp). Liberally dust over all sides of the Smoked Chuck Roast (2 lb).

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.

Prepare Big Green Egg or other type smoker for indirect cooking at 300 degrees F (150 degrees C).

Grill Sweet Onion (1), Red Bell Pepper (1), and Poblano Pepper (1) for a few minutes on each side and chop.

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 (2 tsp), Chipotle Chili Powder (1 tsp), Ancho Chili Powder (1 tsp), Fresh Oregano (1 tsp) and Cayenne Pepper (as needed).

In a 5-quart iron pot, add chopped grilled vegetables, Canned Diced Tomatoes (3 cups), chuck roast, Spicy Hot Breakfast Sausage (1 lb), Chipotle Peppers in Adobo Sauce (3), Garlic (3 cloves), and Chili Seasoning. Stir to combine.

Add Beef Broth (4 cups), Hot Sauce (2 Tbsp), Worcestershire Sauce (4 Tbsp), and Tomato Paste (2 Tbsp). Stir to combine.

Place iron pot on Big Green Egg and cook uncovered for 2 1/2 hours, stirring occasionally.

Add Chili Beans (1 2/3 cups), stir to combine and continue cooking for 1 additional hour.

Remove from grill and serve with your favorite toppings. Enjoy!