Nick Parsons
15 minutes
5 hours
Gather your friends and family for a delightful meal that warms the soul. This chili pairs beautifully with cornbread, tortilla chips, or simply on its own. Happy cooking!
4 lb chuck roast
2 Tbsp Fire Wrangler Trailblazer Seasoning
1 Tbsp chili powder
1 tsp ground cumin
¼ tsp cayenne pepper
¼ tsp garlic powder
½ tsp onion powder
1 tsp salt
1/4 tsp freshly ground black pepper (approximately)
32 oz beef stock
1 white onion, diced
2 Tbsp minced garlic
3 Tbsp tomato paste
3 Tbsp corn flour (for thickening)
Lime wedges (for serving)
Mexican sour cream (for serving)
NO BEANS!
Trim and Season: Trim excess fat from the chuck roast and season it lightly with Fire Wrangler Trailblazer seasoning.
Smoke the Roast: Preheat your smoker to 300°F (150°C) and smoke the roast until it reaches an internal temperature of 175°F (about 3-4 hours).
Cut the Meat: Once smoked, remove the roast from the smoker and cut it into 1-inch pieces.
Sautee Aromatics: In a skillet, saute the diced onion and minced garlic until fragrant and translucent.
Combine Ingredients: In a stock pot, Instant Pot, or crock pot (or return the meat to a covered aluminum pan on a 350°F grill), combine the smoked chuck, onion, garlic, beef stock, chili powder, cumin, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
Cook: Set the heat to high and cook until the meat completely shreds and flavors meld, about 2-3 hours on high in a slow cooker, or until boiling and then lowered to a simmer.
Thicken Chili: If you wish to thicken the chili, you can either continue cooking with the lid off or create a slurry by mixing corn flour with a small amount of water. Gradually add this mixture, one teaspoon at a time, until the desired thickness is reached.
Finish and Serve: Skim any excess fat from the top using a paper towel. Taste and adjust seasoning if necessary. Serve hot with lime wedges and a scoop of Mexican sour cream.
