Trailblazer Smoked Chuck Chili

Trailblazer Smoked Chuck Chili

April 23, 2025

Warm up your gatherings with this hearty Trailblazer Smoked Chuck Chili! Infused with a smoky flavor from the chuck roast, this chili is the perfect blend of spices and tender meat without the addition of beans, allowing the rich flavors to shine through. Ideal for cool evenings or game day parties, this chili is best served with a squeeze of lime and a dollop of Mexican sour cream for a creamy contrast.

Trailblazer Smoked Chuck Chili

Rated 5.0 stars by 1 users

Author:

Nick Parsons

Prep Time

15 minutes

Cook Time

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!

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Ingredients

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!

Directions

Preparation

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.

Cooking

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.