Sweet Heat Smoked Chili

Indulge in the rich, smoky goodness of our Slow-Smoked Chuck Roast Chili—a hearty twist on a classic comfort dish. In this recipe, tender chunks of chuck roast are bathed in a symphony of spices and slow-smoked to perfection, infusing every bite with a mouthwatering smokiness. Paired with vibrant bell peppers, jalapeños, and a medley of beans, this chili is a savory symphony that's sure to satisfy your cravings and elevate your outdoor cooking game.


For the Chili:
- 2 pounds chuck roast, cut into 1-inch cubes
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, finely chopped (adjust to taste)
- 2 cans (14 ounces each) diced tomatoes
- 1 can (14 ounces) kidney beans, drained and rinsed
- 1 can (14 ounces) black beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon Fire For Effect Sweet Heat Rub
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste

For Smoking:
- 2-3 chunks of your favorite smoking wood (hickory, mesquite, or applewood work well)


1. Set up your smoker for indirect cooking at around 225°F (110°C) using your chosen smoking wood. Preheat your smoker and maintain a steady temperature.

2. While the smoker is preheating, season the cubed chuck roast with salt and pepper.

3. In a large skillet or cast-iron pan, heat some oil over medium-high heat. Sear the cubed chuck roast on all sides until nicely browned. This will help develop flavor.

4. Remove the seared chuck roast from the skillet and set it aside.

5. In the same skillet, add the chopped onion, garlic, red and green bell peppers, and jalapeño pepper. Sauté until the vegetables are softened.

6. In a large mixing bowl, combine the seared chuck roast, sautéed vegetables, diced tomatoes (with their juices), kidney beans, black beans, beef broth, chili powder, Sweet Heat Rub, ground cumin, cayenne pepper, salt, and pepper. Mix everything together well.

7. Transfer the chili mixture to a heavy-duty aluminum foil pan or a cast-iron Dutch oven suitable for the smoker.

8. Place the pan or Dutch oven in the smoker and let it cook at 225°F (110°C) for about 4-6 hours. This slow cooking will tenderize the chuck roast and infuse it with smoky flavor. Stir occasionally.

9. Check the chili for seasoning and adjust as needed, adding more spices or salt and pepper to taste.

10. Once the chuck roast is fork-tender and the chili has absorbed a good amount of smoky flavor, remove it from the smoker.

11. Serve your smoked chuck roast chili hot in bowls. Top each serving with your favorite chili toppings, such as shredded cheddar cheese, sour cream, chopped green onions, and a sprinkle of fresh cilantro.

Enjoy your delicious smoked chuck roast chili! The slow-smoked meat will be incredibly tender, and the smoky flavor will elevate this chili to a whole new level of deliciousness.

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