Smoked Chuck Shoulder Chili Recipes
BOBBY'S SMOKED CHUCK ROAST
Smoked chuck roast with a burnt end option.
Provided by Bobby
Categories Main Dish Recipes Roast Recipes
Time 7h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat a smoker to 275 degrees F (135 degrees C).
- Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
- Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
- Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
- Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
- Smoke meat for 1 1/2 to 2 hours more.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 9.4 g, Cholesterol 51.7 mg, Fat 12.8 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.1 g, Sodium 960.8 mg, Sugar 7.3 g
SMOKED CHUCK TWO-HEARTED CHILI
This is a slow-smoked chuck roast chili made using Bell's Two-Hearted Ale, bacon, and jalapenos. It doesn't get any better.
Provided by Daniel H.
Time 11h
Yield 1 Pot, 10 serving(s)
Number Of Ingredients 18
Steps:
- Coat chuck roast with oil and, apply Meatheads's Big Bad Beef Rub. Smoke at 225 for about 7 hours until around 165 for a more cubed/chunky chili, or wrap in foil at 165 and cook to 195 for a more stringy/pulled type texture. Set aside to cool.
- While chuck roast is cooling, de-seed and chop 4 jalepenos and chop 2 yellow onions.
- Cook bacon in chili pot, set aside for a snack. Add veggies to bacon grease with some salt and pepper. Cook veggies on medium heat until translucent and almost carmelized. Add garlic at the last 30 seconds of the saute.
- Add chili powder, cumin, and oregano into the sauteed veggies allowing the spices to "bloom", about 30 seconds.
- Pour in 1 Two Hearted Ale and allow alcohol to cook out for about 5-10 minutes.
- Add the petite diced tomatoes, tomato sauce, Rotel, and tomato paste. Chop chuck roast into small cubes, about 1/4"", add to pot. Add splashes of Tabasco (green, red, and brown), Worcestershire, and taco sauce. Gauge thickness at this point, add more liquid/beer if necessary. Bring to boil, turn down to simmer for about 3 hours, lid on for the 1st hour.Chili is done when meat is tender and slightly reduced and at desired thickness.".
Nutrition Facts : Calories 290.2, Fat 11, SaturatedFat 4.5, Cholesterol 92.5, Sodium 975.6, Carbohydrate 18.4, Fiber 4.5, Sugar 9.7, Protein 32.9
SMOKED CHUCK SHOULDER CHILI
This is a good old fashioned Oklatex chili recipe adapted to fit in with the BBQ genre so popular in that area. It is a perfect item for a Combination BBQ/Chili cook off. the addition od cocoa powder sounds strange to some, but is actually borrowed from French Cuisine, and adds a deeper dimension of beefy flavor. We use red pepper flakes to adjust the heat, but any hot chili pepper flakes work well. The recipe below is a mild version @ 1 tsp. of pepper flakes, our standard version uses1 1/2 Tbs., we have also made it with habaneros. Of course, feel free to adjust it to your own personal liking. This chili is great over spaghetti, on a chili dog, over a char grilled burger, or in a bowl of its own,
Provided by Smoky Okie
Categories Meat
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cut smoked chuck into 1x2-inch cubes or smaller if you like.
- In hot Dutch oven with hot peanut oil, sauté onions and garlic until tender.
- Add chuck, jalapeños, chili powder, cumin, cocoa powder, paprika, oregano, and red pepper flakes.
- Mix together well and continue to cook until heated well.
- Add beef broth, tomato sauce, vinegar and bay leaf.
- Bring to boil, then reduce to simmer.
- Remove bay leaf after 15 minutes.
- Simmer 1-1 1/2 hours stirring often,adding water if necessary.
- Add chopped bell pepper and continue simmering until peppers are tender.
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