Dutch Oven Hickory Smoked Chili With Beans

Dutch Oven Hickory Smoked Chili With Beans

2-1/2 pound chuck roast

Rub roast with your favorite rub.I used onion powder,paprika,kosher salt and black pepper

Smoke your roast using your favorite wood.I used Hickory..Smoke at 225 for aprox. 3-1/2 hours or until internal temp.reaches 165..

Wrap the roast once 165 is reached and continue smoking until internal temp reaches 200-210 degrees.Pull off the smoker and allow to rest at least 30 minutes.

Roast is ready to be cubed up.

Cube the roast into bite size pieces

Time To add the ingredients to the pot..Before doing this saute two medium onions in the pot..

Place the chili on the smoker with no lid on the pot.Add more wood chunks to get some smoke rolling..Slow simmer the chili over indirect heat for about 3 hours stirring every hour.Keep your smoker between 200 and 215 degrees.

Hickory smoked chili is finished.

Beautiful bowl of red..

Very rich and spicy chili..

I like mine topped with a little sharp cheddar.

Ingredients Needed:

2-1/2 pound chuck roast
6 cans of diced tomatoes with green chilies
2 cans of black beans
3 cans of chili beans in chili sauce
2 cans of dark red kidney beans
2 cans of tomato paste
2 tablespoons of cocoa (special ingredient)
2 medium onions
Shredded sharp cheddar for topping
This makes a huge pot of chili,Aprox.6 quarts.

Recipe by Brad Woods