We take our Chili seriously in my house. And when we want REALLY good Chili, we turn to this recipe using a Smoked Chuck Roast to make what we call āChili For People Who Like Chiliā.
Rub Ingredients
2 tsp Kosher Salt
1 tsp Coarsely Ground Black Pepper
1 tsp Granulated Garlic
Ā½ tsp Cumin
2 tsp Chorizo Seasoning
Chili Ingredients
Smoked Chuck Roast
3 15 oz cans Kidney Beans (drained)
1 28 oz can Diced Tomatoes
1 28 oz can Crushed Tomatoes
11 oz Whole Grape Tomatoes
Ā½ Small Red Onion Chopped
16 oz Fire Roasted Corn
2 tsp Kosher Salt
2 tsp Chile Powder
2 tsp Granulated Garlic
2 tsp Cumin
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#cooking #grilling #chili
47 Comments
I'm here for the comments
I like the modification you made with the thermometer location on your kettle lid, I have been thinking about doing the same to mine. Chili also looks great! Thanks for sharing!!
yep! brisket is too much meat for just me, so i do a chuck roast. leftovers always go into chili !
I'm here because he is good š
Dig this channelā¦thanks big brošš»
What kind of torch are you using for the charcoal?
šš»
I'm waiting for the Chili Police to jump in. My philosophy is there are three kinds of food: good, bad, and meh. If adding beans to chili makes it good for you, who cares other than you? Dirty little secret: there are some Texans who put beans in their chili.
If you only had one smoker/grill what would you choose?
This puts the chili I made yesterday to shame!
Great looking bowl of red Ry. Question re the smoke hole mod in your kettle. Do you think placement relative to the coal bed makes any difference? Obviously below the coal bed but near the starter coals, opposite the starter coals or central to the coal bed? Would the position change the way the bed burns? I'm probably over thinking it. Just wanted your thoughts. Thanks.
Looks great, as always!
I always add a TBS or two of unsweetened cocoa powder to my chili to give it a little something on the back end.
That chili looks amazing RY, Iām gonna have to give it a try.
Add me to the list of people who like chili.That looked amazing Ry
Pretty good looking Mexican stew recipe! Silly Ry, every Texan knows chili never has beans š
Recipe?
That's my kind of chili. Looks so good. I'm sure people will call you out for putting beans in but the right way to do chili is the way you want to do chili. We don't need rules for everything! Just needs some cornbread or to be put into a bread bowl
Smoking that chuck roast is a game changer to making chili! Nicely done Ry! Cheers!
Oh my goodness, my mouth is watering.
Gonna try this! Cheers!
Ry, Iāve been cooking for 50+ years, and I still donāt have a āsignature ā, go-to chili recipe. I bounce back-and-forth between a couple of favorites, and I believe I will add this one to the rotation. It looks delicious, and the addition of that smoked chuck might just put it over the top for me. I love TJās frozen roasted corn! Note: if I add beans to a pot of red, I tend to opt for black beans, well-rinsed. š Thanks, Ry!
Chuck roast is a great thing to make chili with. Even though I'm on the no beans side of the chili, that still looks great to me. Cheers, Ry! šš»šš»āļø
I toast the spices in a sautƩ pan for slow cooker chile. It adds more flavor
Looks really good, Ry!!
I am subscribed to many channels. You are definitely top 5 for me.
My smoked chuck roast chili is smoked 4 hrs. Iām not smoking to a temp or doneness, I just want to get as much smoke on it as I can. Then overnight in fridge.
Cube it up next morning and add it to your chili, simmer in Dutch often at 350 for 3 hours and serve.
In my neck of the woods(Louisville,KY)we put elbow mac and other pasta in our chili.
Burnt ends would be good. More smoky flavor. I like pinto beans.
Chili as a dish has plenty of room for many variations – not everyone has to make it the same way your mom did when you were growing up š
Iām focused on basic ingredients and solid techniques when I cook and love variations on classic dishes
This looks delicious ā¤
Ry, what are your thoughts on cubing the chuck roast prior to smoking it. Iāve done that before where I will cut the chuck into about 1ā or 1/2ā cubes, season, and then smoke. Curious if youāve tried that. I did it cause I enjoy more cubes of meat vs shredded meat in my chili. Your chili looked amazing though, thank you for sharing!
Absolutely delicious Ry. The chili looked amazing. When I make my chili I use ground beef and stew meat. Next time I think I'm gonna smoke a Chuck roast. Great idea. Have a great week my friend. šš
No Beans!
I lived in texas for a while in the 90s. they used beans in they chilli lol nice job ry
Looks fantastic, I've got a chuck roast in my freezer and now I know what to do with it
Now I'm drooling…
I am going shopping for my roast right now…can't wait to get started! Thanks Ry.
That looks fantastic. Smoking the roast prior is something Iāve not done, but love the idea.
Great video as always Ry!
Do you think this chili would take 1st place in a chili cookoff?
I like the idea of smoking the beef, then slow cooking it. Very creative. I'm thinking of doing the smoking part, then freezing the beef to use in a few weeks to make the chili. I think it would work out fine.
Maybe I missed it but what was the slow cooker temp setting? Thank you and this was another great video!!!
I DID NOT expect you to put it in whole, I assumed you would cube it up. I like adding a bit of brown sugar (like my mom always did!).
Started this last night and just finished dinner. Smoked a roast and added it to the family chili recipe. It's such an amazing spin on the typical ground beef we used before. It's like a smoked/pulled beef, pot roast, and chili all in one. š¤Æ
Made this for a family fall fest. It was a huge hit. Thanks. Ps. I think a litte extra tomato sauce would help.
Iām doing similar to this. I had my smoker at 265 for an hour. Ground venison is cooked all the way through . Now just cooking everything together for an hour then stir. Then another hour should be done. @300 degrees like you said. I will update. I canāt wait to eat it.
im going try as well
Thank you for addition to the chili world. I know that you're a BBQ person, but I feel like these two communities and our passions have a lot of overlap.
The bean, no bean argument aside, there ain't no corn in chili. love ya man but no.