Smoked Texas Style Chili
When the mercury drops, you need something hearty to warm up your bones! One of my favorite cold weather meals is this smoked Texas-style chili.
Keyword chuck roast, smoked chili, texas style
Prep Time 10 minutes minutes Total Time 5 hours hours 10 minutes minutes
- 2.5 lbs Chuck Roast
- 1 tbsp Olive Oil
- 30 ounces diced tomatoes 2 15 ounce cans
- 2 Bell Peppers Diced
- 1 tbsp Traeger Prime Rib Rub
- 1 tbsp Traeger Beef Rub
- 3 Onions Diced
- 1 Anaheim Pepper Diced and seeds removed
- 1 tbsp Worcestershire
- 6 ounces tomato paste 1 6 ounce can
- ½ cup Beer IPA preferred
- 1 tbsp chili powder
- shallots diced
- 3 cloves garlic minced
Rub the chuck roast with olive oil and then apply both of the rubs evenly
Place the chuck roast in a large cast iron skillet and in the smoker at 225 for 4 hours
In the last hour put your peppers, onion, garlic, and shallots in the skillet
Remove the skillet from the smoker and cube the chuck roast
Add all of the cooked and uncooked ingredients to a 6 qt dutch oven
Place the dutch oven in your smoker uncovered and set your temp to 300 degrees
Let the chili simmer for about 2 hours, stirring every hour or so
After two hours put the lid on, but continue to stir every hour. The chili is done after 5 hours in the dutch oven.
This recipe uses the following items:
Serving: 1g | Calories: 351kcal | Carbohydrates: 13g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 238mg | Fiber: 3g | Sugar: 7g