If you're looking for a bold, smoky chili packed with rich beef flavor and a little kick of heat, this Texas Chili with Chuck Roast is the recipe to make.

We're taking tender, cooked chuck roast, combining it with tomatoes, jalapeños, chipotle peppers, beef stock, and a bold blend of spices, then letting everything smoke together for a couple of hours.

Best of all, this smoked chuck roast chili is incredibly easy to make. Just combine everything in a foil pan, place it in the smoker, and let the smoke work its magic.

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Why I Love This Recipe
Ingredients
Instructions
Pro Tips
Frequently Asked Questions
Final Bite.
Related
Texas Style Chili

Why I Love This Recipe

Big, bold flavor: Smoked paprika, chipotle peppers, garlic, and chili powder bring plenty of depth.
Tender chunks of beef: Chopped chuck roast makes this chili hearty and satisfying.
Great for leftovers: The flavors continue to develop as the chili rests, making it just as delicious the next time.

Ingredients

Cooked chuck roast
Crushed tomatoes
Jalapeños
Beef stock
Chipotle peppers in adobo sauce
Onion
Garlic cloves
Chili powder
Smoked paprika
Cinnamon
Cumin
Salt pepper garlic seasoning (or Ninjacue All Day Seasoning)

See recipe card for quantities.

Instructions

Step 1: Combine Everything in a Foil Pan

Add the chopped chuck roast, crushed tomatoes, diced jalapeños, beef stock, chipotle peppers in adobo, diced onion, minced garlic, chili powder, smoked paprika, cinnamon, cumin, and salt pepper garlic seasoning to a large foil pan.

Stir everything together until the beef and vegetables are evenly coated in the tomato base and spices.

step 2:Smoke the chili

Preheat your smoker to 250°F.

Place the foil pan directly on the smoker grates and let the chili smoke for approximately 2 hours, stirring occasionally to distribute the flavors and help the chili cook.

Step 3: add toppings and serve

Let the chili rest for a few minutes before serving. Ladle it into bowls and add your favorite toppings, such as shredded cheddar cheese, diced onions, sliced jalapeños, sour cream, or fresh cilantro.

Pro Tips

Use leftover smoked chuck roast. The beef already has plenty of flavor, and the additional time in the smoker helps the meat absorb the chili spices.
Stir occasionally. Stirring every 30-45 minutes helps the ingredients combine and keeps the chili cooking evenly.
Adjust the thickness. Add beef stock for a thinner chili, or let it smoke uncovered a little longer for a thicker consistency.

Frequently Asked Questions

CAN I USE LEFTOVER SMOKED CHUCK ROAST?

Absolutely! Leftover smoked chuck roast is ideal for this recipe. It's a great way to repurpose barbecue leftovers into a hearty meal with a completely different flavor profile.

HOW LONG SHOULD I SMOKE CHILI AT 250°F?

For this recipe, plan on approximately two hours at 250°F, stirring , occasionally. Because the chuck roast is already cooked, the goal is to heat the chili thoroughly and allow the smoky flavors to blend together. Use a food thermometer to verify that reheated leftovers reach 165°F.

CAN I MAKE THIS TEXAS CHILI IN THE OVEN?

Yes. Combine the ingredients in an oven safe covered or uncovered baking dish and cook at 250°F until thoroughly heated and the flavors have melded, stirring occasionally. You won't get the same wood smoked flavor, but it will still taste great.

Final Bite.

This Texas Chili with Chuck Roast is proof that a handful of simple ingredients and a little time in the smoker can deliver some serious flavor.

Tender chunks of beef, smoky chipotle peppers, crushed tomatoes, and a bold spice blend come together to make a hearty chili that's perfect for game day, backyard cookouts, or an easy weekend meal.

If you're using leftover smoked chuck roast or cooking up a batch specifically for this recipe, the smoker adds an extra layer of flavor that makes every bowl special. Grab your foil pan, fire up the smoker to 250°F, and let this easy smoked Texas chili become your new go to comfort food.

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