Texas ChiliDAY 1: Fire up the smoker to 250°. Trim hard fat and loose ends off Chuck Roast, tie around edges to better hold it together. Add a small amount of olive oil then apply the BYBBQ Black Pepper (Coming Soon) and smoke 250° for 4-5 hours or 170-180° internal. Let rest on counter to cool down 1 hour, chop into 1 inch cubes, put in the fridge overnight.

DAY 2: Fire up the smoker to 250°. In a 6 quart dutch oven cook sausage and beef until done, leave juice. Sauté Onions, Garlic, and Chipotles until Onions become transparent. Add beef broth and BYBBQ Chili Seasoning, (Coming Soon) mix well. Next add crushed tomatoes, diced tomatoes, and finally the smoked chuck roast. Smoke uncovered 250° for 4-5 hours stirring once an hour. Last hour cook with lid on, optional add beans during this time. Rest on the counter uncovered for 20 minutes to cool down. Garnish with your favorite toppings and enjoy.

INGREDIENTS:
(1) lb Smoked Chuck Roast
(1) Tbsp BYBBQ Black Pepper (Coming Soon)
(1) lb Italian Sausage
(1) lb Ground Beef
(2) Red Onions
(6) Garlic Cloves
(3) Chipotles in Adobo
(1) 12 oz Beef Broth
(3) Tbsp BYBBQ Chili Seasoning (Coming Soon)
(1) 28 oz Can Italian Style Crushed Tomatoes
(1) 14 oz Can Italian Style Diced Tomatoes
(2) 16 oz Cans Dark Red Kidney Beans (Optional)

GARNISH:
Cheddar Cheese, Jalapeños, White Onions or Chives, Sour Cream, Cilantro

BUY THE RUB & SEASONING

Coming Soon

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