tasty looking Texas Chuck Roast garnished with herbs and green onions in cast iron oven

Texas Chuck Roast Chili

Category Dinner Beef Regional Roast

Servings 4

Prep Time 15 minutes

Cook Time 2.5 Hours

Smoky, spicy, beefy, need we say more? This Texas Chuck Roast Chili starts with hearty pieces of chuck roast, mixed with jalapenos, chili peppers, cumin, chipotle, all simmered up on the grill. The beef tenderizes as the sauce thickens for a hearty and smoky stew. Serve with a side of cornbread for a rancher-style meal.

Author:
Pit Boss Kitchen

Ingredients

1 cup Beef Stock

1/3 cup Chili Powder

2 1/2 lbs Chuck Roast, cut in 2-inch cubes

15 oz crushed tomatoes

2 tbsp Diced Green Chili Peppers

To Taste, Jalapeño

1 Tbsp Olive Oil

To Taste, Red Onion

To Taste, Sour Cream

2 tsp Pit Boss Sweet Heat Rub

To Taste, Cilantro

1 tbsp Cumin, ground

3 Garlic Cloves, Minced

1 Jalapeño, minced

1 Lime, zest & juice

1 1/2 tsp Oregano, dried

1 Red Onion, Diced

Special Tools

Cast Iron Skillet

Directions

Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400°F. If using a gas or charcoal grill, set it up for medium-high heat. Set a deep cast iron skillet or Dutch oven on the grill and allow to preheat.

Place cubed chuck roast in a shallow pan then season with salt and pepper.

Add the oil to the Dutch oven then sear the beef on all sides. Remove seared beef and set aside.

Add the onions, garlic, and jalapeño to the pot. Stir then season with salt and pepper. Sauté for 3 minutes, then push all onions to the sides of the pot, creating a hole in the center. Add the chili powder, cumin, oregano, and Pit Boss Sweet Heat Rub and green chilis. Cook for 1 minute, until the spices are fragrant, then reincorporate the onions. Stir in the beef stock, then bring to a hard simmer.

Return the seared beef to the Dutch oven, and stir to coat. Pour the crushed tomatoes in a single layer over the top of the beef. Cover the pot and reduce the grill temperature to 300°F. Braise the beef chili for 2 to 2 ½ hours, until beef is fork-tender.