The Best Chili You’ll Ever Make!

Chili is supposed to be bold, flavorful, and packed with texture—so STOP MAKING BORING CHILI! Forget ground beef—this Smoked Chuck Roast Chili is the best chili recipe you’ll ever try!

We smoke a juicy chuck roast low and slow over White Oak, then braise it to tender perfection before adding it to a rich, slow-simmered chili base. The result? Unreal smoky depth, melt-in-your-mouth beef chunks, and next-level flavor that makes this chili an absolute game-changer!

🔥 Why This Chili is a MUST-Try:
✅ Smoked Chuck Roast – A rich, meaty alternative to ground beef
✅ White Oak Smoke – Perfectly enhances the depth of flavor
✅ Spicy, Savory, & Smoky – The ultimate comfort food

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📌 Full Recipe & Instructions:
🔥 Smoked Chuck Roast Chili | Elite BBQ Smokers 🔥
(Smoked Beef Chili with Deep, Bold Flavor)
🛠 What You’ll Need:
Meat & Smoke:
• 3 lbs Chuck Roast, trimmed and cubed
• Kings BBQ – King of the Beef Rub @KingsBBQJax
• 10 oz Swanson Beef Stock
• Wood: White Oak – @waxhawwood

Chili Base:
• Beef Tallow
• 1 Large Onion, sliced
• 2 Cloves Garlic, minced
• 2 Jalapeños, sliced (seeds removed)
• 1 Red Bell Pepper, sliced
• 1 Poblano Pepper, sliced (seeds removed)
• 2 tbsp Tomato Paste
• 2 cans (20 oz) Ro-Tel Diced Tomatoes & Green Chilies
• 22 oz Swanson Beef Stock
• 2 Cups Rehydrated Black Beans
• 2 Cups Rehydrated Kidney Beans
• 2 tbsp Worcestershire Sauce
• 1/2 cup Water (just enough to cover the beans)
• Kings BBQ – King of the Beef Rub @KingsBBQJax

🔥 Step-by-Step Instructions:
1️⃣ Smoke the Chuck Roast
• Preheat your smoker to 300°F with White Oak wood.
• Season the chuck roast generously with Kings BBQ – King of the Beef Rub.
• Smoke the chuck roast until you get a deep mahogany bark, reaching an internal temperature of 165-170°F.
• Wrap the chuck roast in aluminum foil and add 10 oz Swanson Beef Stock.
• Return to the smoker and continue cooking until the roast is tender, reaching an internal temperature of 204-210°F.
• Rest the meat, then cube it into bite-sized chunks.

2️⃣ Build the Chili Base
• Heat a Dutch oven over medium heat and add beef tallow.
• Sauté onions and season generously with Kings BBQ – King of the Beef Rub.
• Add garlic, jalapeños, and poblanos; sauté until softened.
• Add the red bell pepper and cook briefly.
• Stir in tomato paste and let it cook for 1-2 minutes to enhance the flavor.
• Pour in fire-roasted tomatoes, Worcestershire sauce, and beef stock.
• Add the smoked chuck roast chunks to the pot.
• Simmer for 1-2 hours, stirring occasionally, until the beans are soft and the flavors meld.

3️⃣ Final Touches & Serve
• Adjust seasoning with salt & pepper, as needed.
Serve with sour cream and shredded cheese.

🔥 Recipe Highlights:
✔️ Smoked Chuck Roast instead of ground beef for deep, smoky flavor
✔️ White Oak Wood used for a rich, robust smokiness
✔️ Slow-Smoked & Braised to create tender, flavorful beef chunks
✔️ Bold Chili Base with fire-roasted tomatoes, jalapeños, poblanos, and beans
✔️ Kings BBQ – King of the Beef Rub for enhanced seasoning
✔️ Simmered for 1-2 hours for maximum flavor infusion

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Timeline
00:00 – Introduction to the Smoked Chili
00:15 – Seasoning the Chuck Roast
00:30 – Smoking the Chuck Roast
02:48 – Cooking the Chili
07:49 – Plating and Tasting the Chili
09:09 – Blessing the Food

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💬 Drop a comment below – Have you ever smoked your chili before? Would you try this recipe?

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