Ingredients
- 1 pound cooked chuck roast, chopped
- 28 oz crushed tomatoes
- 3 jalapeños, diced
- 2 cups beef stock
- Chipotle peppers in adobo sauce, to taste
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 teaspoon cinnamon
- 1 tablespoon cumin
- 2 tablespoons salt pepper garlic seasoning
Instructions
- Preheat your smoker to 250°F.
- Dice the cooked chuck roast, jalapeños, and onion. Mince the garlic and chop the chipotle peppers as desired.
- Add all ingredients to a large foil pan and stir until thoroughly combined.
- Place the pan in the smoker and cook for approximately 2 hours, stirring every 30–45 minutes.
- Check the consistency and flavor. Add more beef stock if needed, and adjust the spice level to taste.
- Once the chili is thoroughly heated and the flavors have melded, remove it from the smoker, rest briefly, and serve with your favorite toppings.
Notes
-
Chipotle peppers vary in heat, so add them gradually.
-
Cooking time may vary with the depth of the pan and the temperature of the chili when it enters the smoker.
-
Refrigerate leftovers promptly in shallow containers.
- Prep Time: 15 min
- Cook Time: 2 hours
- Category: Beef, Dinner
- Method: Smoke