Texas Red Chili with Smoked Chuck Roast
Carne Diem Culinary
This Texas Red Chili is cooked Over the Top Style on your grill or smoker. Tender smoked chuck roast combines with flavorful chili peppers and spices in this classic Tex-Mex dish.
Prep Time 30 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 30 minutes mins
Course Main Course
Cuisine American South, Tex Mex
Servings 6
Calories 433 kcal
Seasoning 1 1 teaspoon Salt 1 teaspoon Black Pepper 1 teaspoon Cumin 1 Teaspoon Garlic Powder Chili Sauce 4 Dried Guajillo Chilis 3 Dried Ancho, Pasilla, or New Mexico Chilis 2 Cups Beef Broth 16 Ounce Crushed Tomatoes 1 Red Onion Diced 2 Jalapenos diced 2 Garlic Cloves minced 2 Tablespoons Cumin 2 teaspoons Mexican Oregano 2 teaspoon Garlic Powder 2 teaspoon Salt ½ teaspoon Cayenne ½ teaspoon Chipotle Powder 2 Tablesoons Masa 1 Tablespoon Lime Juice
Season the chuck roast with chili seasoning 1.
Soak the chilis in hot water for 20 minutes or heat over a flame or in a hot skillet, then place in the water.
Remove the seeds and stems and add to a food processor with the beef broth.
Process until chiles are finely diced, then pass through a medium mesh food sieve or colander to remove the remaining seeds and large pieces of skin.
In a Dutch oven sauté the onion and jalapeno for about 5 minutes then stir in the spices and garlic.
Add in the chile pepper sauce and tomatoes and stir to combine.
Place a wire rack above the Dutch oven and cook the chuck roast over the Dutch oven, allowing the drippings to fall into the Dutch oven.
Smoke at 225-250 degrees for 4 hours.
Cube the meat into ½-inch chunks and add to the Dutch oven.
Cover and cook until the meat is tender, about 2 hours.
Calories: 433 kcal Carbohydrates: 34 g Protein: 36 g Fat: 20 g Saturated Fat: 8 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 9 g Trans Fat: 1 g Cholesterol: 104 mg Sodium: 2207 mg Potassium: 1808 mg Fiber: 10 g Sugar: 19 g Vitamin A: 6640 IU Vitamin C: 31 mg Calcium: 111 mg Iron: 9 mg
Keyword Beef Broth, chile peppers, Chuck Roast, Dutch Oven, jalapeno, Onion, Smoked, Tex Mex