Smoked Chuck Shoulder Chili Recipes

BOBBY'S SMOKED CHUCK ROAST

Bobby's Smoked Chuck Roast image

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

Ingredients

1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon Montreal steak seasoning
1 (3 pound) chuck roast, or more to taste
½ cup barbeque sauce
¼ cup brown sugar

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

Smoked Chuck Two-Hearted Chili image

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

Ingredients

3 lbs chuck roast, smoked
4 jalapenos, de-seeded and chopped
2 yellow onions
4 garlic cloves
1 bell's two-hearted ale
2 (28 ounce) cans petite diced tomatoes
1 (14 1/2 ounce) can tomato sauce
1 (14 1/2 ounce) can rotel
1 (6 ounce) can tomato paste
5 slices bacon
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon of each Tabasco sauce (green, red, and brown)
2 tablespoons taco sauce
1 tablespoon Worcestershire sauce

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

Smoked Chuck Shoulder Chili image

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

Ingredients

3 lbs shoulder boneless beef chuck roast (smoked, precooked weight)
3 cups chopped onions
3 chopped bell peppers
1/4 cup peanut oil
1 tablespoon minced garlic
2 minced jalapeno peppers (seeding is optional)
1/4 cup chili powder (we like Williams brand)
1 tablespoon cumin (ground)
1 1/2 tablespoons unsweetened cocoa powder
2 tablespoons paprika
1 tablespoon ground oregano
1 bay leaf
1 teaspoon red pepper flakes
1 (14 ounce) can beef broth
3 tablespoons cider vinegar
16 ounces tomato sauce

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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