CHUCK ROAST CHILI
When you can catch the thick cut chuck roast on sale at the grocery store, don’t rule out making chili out of it!
1- 2.5 lb. chuck roast
Dizzy Pig Fajitaish seasoning Madison Fireplace Salted Vodka Rub
1 pound Jimmy Dean sausage (Sage or Regular)
1 sweet onion diced
1/2 Red Bell Pepper diced
3 chipotle peppers in Adobo sauce seeded and diced 1 10 oz can of Enchilada Sauce
3 cans Rotel Chili Fixins
2 cans Fire Roasted diced tomatoes
2 cans chili hot beans
2 cans black beans
1/3 cup chopped cilantro
Pre heat your grill to 250 degrees and set up for indirect cooking. Pecan wood chips or cherry will enhance the flavor.
Slather the meat with the Salted Vodka Rub and then coat heavily on all sides with the seasoning.
Smoke the meat for 4.5 hours. The internal temperature should be close to 150 degrees. Wrap in foil and continue to cook for 2.5 to 3 hours until the internal temperature is around 200 degrees. Remove and let rest for at least 30 minutes.
Chop the meat into very small chunks. Save any juice that the foil captured and add it to the chili pot with the meat.
In a skillet brown the sausage with the onions, bell pepper, and chipotles. When the meat is browned and the vegetables sautéed add them to the chili pot.
Add the remaining canned ingredients to the pot, stirring to combine.
Bring the ingredients to a boil and then reduce to a simmer with no lid on the pot. Let the chili cook for at least an hour (stirring occasionally).
When ready to serve add the cilantro and stir it into the chili.
Serve in bowls with rice or tortilla chips and Mexican style cheese, and or sour cream on top.
TL Stallings, Madison Fireplace & Patio