Beef, Dinner, Lunch, Tailgating

Over-the-Top Smoked Chili

Preparation
20 min
Cook Time
6 hours
Serves
10
Difficulty
6/10

BEHIND THE RECIPE

DIG INTO A BOWL OF SMOKED CHILI THAT’S NOTHING SHORT OF SUPER

What would any tailgate or at-home watch party be without insanely delicious eats? Hamburgers, hot dogs, tacos, nachos, queso… they’re all key players!

Among the staple foods at any proper sporting-centric get-together, you’ll find the humble pot-o-chili. And yet, this underdog is a bonafide all-rounder: able to stand on its own or enhance other dishes.

Today, we take a closer look at a special, smoked variety… While your standard over-the-top smoked chili features a giant meatball smoking away on a rack above a pot of chili that catches all the drippings, we’ve opted for something more substantial – a succulent chuck roast.

With its rich, bold flavors and oh-so-tender meat, our chuck roast chili is the ultimate crowd-pleaser. Best of all, you can prepare it the day before – ensuring the only nail-biting moments you’ll have are because of the big game.

Well, what are you waiting for? It’s time to break out the Oakford 1400 Vertical Pellet Smoker and prove to all your guests why you’re the real MVP!

Beef, Dinner, Lunch, Tailgating Over-the-Top Smoked Chili Preparation 20 min Cook Time 6 hours Serves 10 Difficulty 6/10
Ingredients Ingredients ~3 lb. chuck roast, boneless 2 x 15 oz. cans black beans 8 guajillo chiles, dried, stems removed and seeded 1 chile de árbol, dried 4 chipotle peppers in adobo sauce, seeds included – reserve 2 tbsp. sauce 2 jalapeños, seeded and chopped 2 yellow onions, chopped 6 garlic cloves, minced 2 x 14 oz. cans tomatoes, diced 1 x 6 oz. can tomato paste 2 tbsp. apple cider vinegar 1 cup coffee, strong 6 cups beef stock 2 tbsp. olive oil 2 tsp. salt 2 tsp. black pepper Your favorite over-the-top chili garnishes (think avocado, shredded cheese, sour cream, and tortilla chips) 1 tsp. salt 1 tbsp. cumin, ground 2 tsp. paprika, smoked 1 tsp. Mexican oregano, dried 1 tsp. cayenne pepper 1 tsp. coriander, ground ½ tsp. cloves, ground ½ tsp. cinnamon, ground ½ tsp. allspice, ground 1 tbsp. cocoa powder 1 tbsp. dark brown sugar, packed Preparation Fire up your Oakford Pellet Grill to 225 °F using Oakford Premium Hardwood Pellets (Heritage Blend). Season your chuck roast on all sides with salt and pepper. Insert a probe thermometer into the meat’s core and place it in the smoker box, along with a water pan. Smoke your roast until it reaches an internal temperature of 155-165 °F. This takes around 3 ½-4 hours. Create your smoked chili seasoning by combining the salt, ground cumin, cinnamon, cloves, allspice, coriander, cayenne pepper, smoked paprika, Mexican oregano, dark brown sugar, and cocoa powder. Set aside until later. Cooking Instructions 1 While smoking the chuck roast, prepare your over-the-top chili base. On the stovetop and in at least a 7-quart Dutch oven, toast your dried guajillo chiles and chile de árbol for 2-3 minutes until fragrant. 2 Add 2 cups of beef stock, covering and reducing the heat once simmering. Leave for another 10-15 minutes until the chiles soften. 3 Pour the chile and stock mixture into a blender along with the chipotle peppers and adobo sauce. Pulse until a smooth, red paste and set aside for later. 4 Heat oil in your Dutch oven and, once hot, add the jalapeños and onions. Fry for 4-5 minutes until soft, then add the garlic and cook for another 30 seconds as you keep stirring. 5 Pour the strong coffee, reserved red chile paste, apple cider vinegar, and 4 remaining cups of stock into the pot. Take care to scrape the bottom with a wooden spoon. 6 Stir in the tomato paste, diced tomatoes, and chuck roast chili recipe spice mix. Remove from the stovetop and set aside until the meat is ready. 7 Once done smoking, take your chuck roast from the smoker and let it rest for 10 minutes. 8 Turn up the smoker’s heat to 275 °F. 9 While the smoker temperature rises to the desired level, cube your roast into bite-sized pieces and discard significant chunks of fat. Add the cubed meat to the Dutch oven along with the black beans and stir. 10 Place your Dutch oven back on the stove and bring the chili to a boil on medium-high heat. 11 Once bubbling, remove it from the stovetop. Transfer and place it uncovered back in the smoker for another 2-3 hours to infuse with extra flavor. 12 Finally, enjoy the over-the-top chili with your desired sides, like our sweet potato honey cornbread, and garnishes such as avocado and shredded cheese.

Beef, Dinner, Lunch, Tailgating

Over-the-Top Smoked Chili

Preparation
20 min
Cook Time
6 hours
Serves
10
Difficulty
6/10

Ingredients

~3 lb. chuck roast, boneless
2 x 15 oz. cans black beans
8 guajillo chiles, dried, stems removed and seeded
1 chile de árbol, dried
4 chipotle peppers in adobo sauce, seeds included – reserve 2 tbsp. sauce
2 jalapeños, seeded and chopped
2 yellow onions, chopped
6 garlic cloves, minced
2 x 14 oz. cans tomatoes, diced
1 x 6 oz. can tomato paste
2 tbsp. apple cider vinegar
1 cup coffee, strong
6 cups beef stock
2 tbsp. olive oil
2 tsp. salt
2 tsp. black pepper
Your favorite over-the-top chili garnishes (think avocado, shredded cheese, sour cream, and tortilla chips)

1 tsp. salt
1 tbsp. cumin, ground
2 tsp. paprika, smoked
1 tsp. Mexican oregano, dried
1 tsp. cayenne pepper
1 tsp. coriander, ground
½ tsp. cloves, ground
½ tsp. cinnamon, ground
½ tsp. allspice, ground
1 tbsp. cocoa powder
1 tbsp. dark brown sugar, packed

Preparation

Fire up your Oakford Pellet Grill to 225 °F using Oakford Premium Hardwood Pellets (Heritage Blend).
Season your chuck roast on all sides with salt and pepper.
Insert a probe thermometer into the meat’s core and place it in the smoker box, along with a water pan.
Smoke your roast until it reaches an internal temperature of 155-165 °F. This takes around 3 ½-4 hours.
Create your smoked chili seasoning by combining the salt, ground cumin, cinnamon, cloves, allspice, coriander, cayenne pepper, smoked paprika, Mexican oregano, dark brown sugar, and cocoa powder. Set aside until later.

Cooking Instructions

1

While smoking the chuck roast, prepare your over-the-top chili base. On the stovetop and in at least a 7-quart Dutch oven, toast your dried guajillo chiles and chile de árbol for 2-3 minutes until fragrant.
2

Add 2 cups of beef stock, covering and reducing the heat once simmering. Leave for another 10-15 minutes until the chiles soften.
3

Pour the chile and stock mixture into a blender along with the chipotle peppers and adobo sauce. Pulse until a smooth, red paste and set aside for later.
4

Heat oil in your Dutch oven and, once hot, add the jalapeños and onions. Fry for 4-5 minutes until soft, then add the garlic and cook for another 30 seconds as you keep stirring.
5

Pour the strong coffee, reserved red chile paste, apple cider vinegar, and 4 remaining cups of stock into the pot. Take care to scrape the bottom with a wooden spoon.
6

Stir in the tomato paste, diced tomatoes, and chuck roast chili recipe spice mix. Remove from the stovetop and set aside until the meat is ready.
7

Once done smoking, take your chuck roast from the smoker and let it rest for 10 minutes.
8

Turn up the smoker’s heat to 275 °F.
9

While the smoker temperature rises to the desired level, cube your roast into bite-sized pieces and discard significant chunks of fat. Add the cubed meat to the Dutch oven along with the black beans and stir.
10

Place your Dutch oven back on the stove and bring the chili to a boil on medium-high heat.
11

Once bubbling, remove it from the stovetop. Transfer and place it uncovered back in the smoker for another 2-3 hours to infuse with extra flavor.
12

Finally, enjoy the over-the-top chili with your desired sides, like our sweet potato honey cornbread, and garnishes such as avocado and shredded cheese.

Let’s be friends!

Feeling inspired for your next big get-together? We’d love to see the results when you try our chuck roast chili recipe! Share it with us across social media using #EveryonesInvited.

Also, be sure to explore our other recipes for scrumptious sides or to prepare the ultimate spread of mouth-watering cookout cuisine.