Smoked Chuck Roast Chili is my ‘Lotsa Meatsa’, super heavy on meat, very thick, light on beans version of chili. It has a deep, complex flavor from Guinness Stout, bacon, traditional chili spices, cocoa powder, and smoke. You don’t need a smoker to make it, but it is made on a barbecue grill.
Life is like a box of chocolates….
Or a variation of chili…
In other words, variety is the spice of life, in my humble opinion.
The debates on the best chili and the RIGHT way to prepare it are endless. So many are region and culture specific. Beans or no beans, dried beans or canned beans, chili powder, fresh chilies, dried chilies, tomato or not, or even this is the ‘Way yo mama made it’!
I personally am totally fine straddling the line and loving many varieties of chili and will happily step outside of the ‘purest’ box to try something new or different.
In addition the phenomenal flavors in this chili, I get to indulge in some of my all-time favorite activities…patio sitting, grilling, music listening, kids playing on the trampoline, and cocktail sipping. Fall and football are here, and I don’t mind celebrating with a favorite dish, even if it is a little different, kind of like the GRILLED SAUSAGE WITH PEPPERS AND ONIONS, GRILLED CHICKEN SPIEDINI SKEWERS, and GRILLED HOMEMADE ITALIAN MEATBALLS I’ve been making lately.
How to make Smoked Chuck Roast Chili
This recipe requires a grill. Charcoal, gas, or pellet will all work.
A 7 to 9 quart dutch oven is also needed.
I use this cast iron dutch oven by Lodge.
Begin with a nice, four pound or so, chuck roast.
I love chuck roast for soups and stews. The fat, collagen, and connective tissue ratio in chuck roast when cooked low and slow is just right to develop into melt-in-your-mouth, fork tender pieces of beefy deliciousness.
Begin by trimming the major fat pieces and cubing the chuck roast into 1″ – 1.5″ pieces. Season the beef cubes with kosher salt.
Next, sear all sides of the beef directly over the flame on the grill.
At the same time, cook the bacon until crispy in the dutch oven.
Remove the beef cubes after they are well caramelized and the bacon is crisp, while leaving all of the bacon drippings behind in the dutch oven.
Saute onion until tender.
Next, add tomato paste, fresh jalapeño, garlic, and the spices. Continue to cook until fragrant and to ‘wake up’ the spices.
Add the beer and deglaze the pot, scraping up all the browned bits of yumminess.
Add good quality diced tomatoes, beef stock, and the meats bak into the dutch oven.
Move then dutch oven off the direct heat, close the grill lid, and continue to cook with the dutch oven uncovered for 2-3 hours, or until the beef is tender.
Add the beans and additional beef stock and simmer for another hour.
The goal is fork tender, fall apart pieces of beef in a thick and rich chili stew. That is how you know it is done.
Ready for more Soups and Stews? Me too! Here are a few of my favs:
- SLOW COOKER BEEF STROGANOFF RECIPE FROM SCRATCH
- RED WINE BEEF STEW WITH MUSHROOMS AND CARROTS
- INSTANT POT PRESSURE COOKER RED PORK CHILI
- SLOW COOKER CHICKEN AND DUMPLINGS FROM SCRATCH
- BEEF AND GUINNESS STEW WITH GUINNESS BEER BREAD
If you’ve tried my SMOKED CHUCK ROAST CHILI or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!
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Smoked Chuck Roast Chili
- 7 -9 Quart Cast Iron Dutch Oven
- 4 pounds chuck roast, fat trimmed, cut into 1 – 1.5" cubes
- 2 tablespoons kosher salt
- 1 pound bacon, cut into 1/2" strips
- 2 cups onion, diced
- 3 jalapeños, seeds and ribs removed, finely diced
- 1/4 cup tomato paste
- 6 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon chipotle chili powder
- 1 tablespoon ancho chili powder
- 1 tablespoon cumin
- 1 tablespoon cocoa powder or espresso powder
- 1 teaspoon cayenne pepper optional
- 1 pint Guinness Stout or other full bodied beer
- 48 ounces diced tomatoes and their juices
- 4 cups beef stock – divided
- 15 ounces red beans, rinsed
- 15 ounces black beans, rinsed
- 15 ounces pinto beans, rinsed
- Set up a barbecue grill for indirect cooking with the heat source side on high or very hot.
- Season the chuck cubes on all sides with the kosher salt. Sear over the hot coals or flame until browned on all sides. Remove to a bowl when well caramelized on the outside, saving all of the drippings.
- Meanwhile, in a 7qt or 9qt dutch oven, cook the bacon until crispy.
- Remove the bacon while leaving the drippings in the dutch oven. Add the onion and sauté until tender for 3-4 minutes.
- Add the jalapeños, tomato paste, garlic, and all of the remaining spices. Continue to cook over the flame for 1-2 minutes until fragrant and the tomato paste begins to caramelize.
- Add the beer scraping the bottom of the dutch oven to remove the browned bits and to deglaze the pan. Simmer for 2-3 minutes to reduce slightly.
- Add the diced tomatoes and all of their juices and TWO (2) CUPS of the beef stock. Add the browned cubes of beef and the crisp bacon back into the pot.
- Move the dutch oven to indirect to semi-indirect heat and reduce the grill temperature, aiming for about 300 degrees. Add a couple chunks of your favorite smoking wood if desired. I used hickory for this.
- Simmer the chili with the grill lid closed, but the Dutch oven uncovered for 2 to 3 hours or until the beef starts to become fork tender.
- Add the beans and the remaining 2 cups of beef stock and continue to cook for an additional hour. The goal is fork tender pieces of beef.
- Taste test the chili to check if additional salt is needed.