Perfect Fall & Winter food
3-4 pounds boneless beef chuck roast
4 Jalapeno poppers diced
5 cloves of garlic minced
1 large yellow onion diced
4 cups of beef broth
10 oz Can of Ro-Tel Diced Tomatoes & Green Chilies
28 oz Can of crushed tomatoes
3 tbs tomato paste
3.7 oz Can of Chipotle Peppers in Adobo Sauce
16 oz Can of Kidney Beans
Season chuck roast well with Ma Deuce Steak Seasoning on all sides.
Smoke at 225 degrees until 170-180 internal temp. We aren’t cooking it all the way just adding amazing flavor!
Let chuck roast and let rest for 10-20 minutes and cube into ½” peaces
In a large pot add olive oil and place on high heat add the diced jalapenos and onion stirring occasionally until onions are softened
Mix in garlic and Crispy’s Mango Habanero and cook for 30 seconds or until fragrant.
Add beef and remaining ingredients to the pot.
Bring the chili to a boil and reduce heat to low.
Simmer, uncovered for 3 hours stirring as needed to keep it from sticking to the bottom of the pot. If the chili reduces down and becomes to thick add more beef broth.
Serve over a bed of rice or cornbread and top with cheese, sour cream, and green onions.