Texas Beef Chuck Roast Chili

This is for chili fanatics who like hearty chunks of meat and spices in their chili. Chuck roast is smoked and given a little char before getting chopped up for chili.

1 (4-pound) beef chuck roast 2 teaspoons salt

½ cup ground ancho chile

pepper

1 tablespoon ground chipotle

chile pepper

2 tablespoons ground cumin 2 teaspoons dried oregano 1 teaspoon ground coriander ½ teaspoon cinnamon

¼ cup cornmeal

8 ounces (about 8 slices) bacon, cut into ¼-inch pieces

2 small yellow onions, cut

into 1-inch chunks

5 garlic cloves, chopped 3 jalapeño chiles, cored,

seeded and finely diced 4 cups low sodium beef broth 2 cups water water, plus more for the chili paste and deglazing the pan

1 ½ cups lager beer

1 cup canned crushed

tomatoes

1 tablespoon molasses 2 teaspoons natural unsweetened cocoa powder

Instructions: Season chuck roast with salt and cut off excess fat. Heat smoker to 225-250 degrees with preferred wood and smoke for 2 hours. When done, cut the roast into 1-inch cubes.

While it smokes, mix the chile powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bowl and stir in 1⁄ cup water to form a

2 thick paste; set aside.

In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn’t stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon and set on a paper towel-lined plate to drain. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.

Increase the heat to medium-high. Working in batches if necessary, sear the chuck roast pieces until well browned on one side, about 4 minutes, adding more of the reserved bacon fat as necessary. Place the seared meat on a plate. Add 1⁄ cup of water to

4 the pot.

Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more. Add the reserved chile paste and saute until fragrant. Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the the water, beer, crushed tomatoes, molasses and cocoa powder.

Add the reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil. Reduce the heat to low, and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn’t burn, until the meat is tender and the juices are thickened, 2 1⁄2- 3 hours. Taste and adjust seasoning if necessary.

Makes 5 servings

Adapted from onceuponachef. com