Smoked Chili

• servings: 12 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

2 lbs chuck steak ((or substitute another smoked meat))

wood chips for smoking

2 medium yellow onions ((chopped))

1 tablespoon cooking oil

2 jalapeno Peppers

1 poblano pepper

4 Garlic cloves ((minced))

3 cups Beef Stock (unsalted)

30 oz canned chili beans

28 oz. can Diced Tomatoes

15 oz. can Tomato Sauce

6 oz. can Tomato Paste

1 tablespoon Worcestershire

3/4 cup BBQ sauce

1/4 cup flour

Shredded cheddar cheese and sour cream for serving

1 1/2 tablespoons kosher salt

1 1/2 tablespoons Cumin

2 teaspoons Oregano

2 teaspoons Ancho powder ((can sub chili powder))

1 1/2 teaspoons onion powder

1 1/2 teaspoons smoked Paprika

1 teaspoon Garlic powder

1/2 teaspoon Cayenne Pepper

1/2 teaspoon fresh ground black pepper

Directions

Place chuck steak in the smoker for 3-4 hours at 250 degrees with your desired flavor of wood for smoking. Keep the vents wide open to avoid a buildup of creosote on the meat, which can make the chili bitter.

Remove meat from smoker and cut into 4-6 large chunks.

Turn your broiler on high and roast the peppers on a baking sheet placed on the upper rack until the skin blisters, rotate and continue to broil until all sides of the pepper has blistered.

Place peppers in a bowl covered with a kitchen towel to allow the skin to loosen and be easily removed. Let sit until the peppers are cool enough to handle then remove and discard the skin and seeds then chop the roasted peppers.

Add cooking oil to a Dutch Oven or soup pot set over medium heat then add chopped onions. Saute until tender and beginning to brown. Add minced garlic and saute for an additional minute.

Add chili seasonings to the pot along with all remaining chili ingredients and the smoked meat. Stir to combine and bring to a gentle simmer over low heat.

Let the chili simmer uncovered for 3+ hours, or until the meat is tender and easily shredded with a fork. Add additional liquid while simmering if needed to maintain your desired sauce consistency.

Ladle chili into bowls and top chili with a dollop of sour cream and shredded cheese.

Nutrition

• Calories: 344 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Cholesterol: 51 mg
• Sodium: 2215 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 6 g
• Total Sugars: 17 g
• Protein: 22 g