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.
4poundschuck roast, fat trimmed, cut into 1 - 1.5" cubes
1poundbacon, cut into 1/2" strips
3jalapeños, seeds and ribs removed, finely diced
1tablespoonchipotle chili powder
1tablespoonancho chili powder
1tablespooncocoa powderor espresso powder
1pintGuinness Stoutor other full bodied beer
48ouncesdiced tomatoes and their juices
4cupsbeef stock - divided
15ouncesred beans, rinsed
15ouncesblack beans, rinsed
15ouncespinto 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.
More or less beef stock may be added as desired to obtain the desired consistency of the chili.