Best Smoked Chuck Two Hearted Chili Recipes

SMOKED CHUCK SHOULDER CHILI

Smoked Chuck Shoulder Chili image

This is a good old fashioned Oklatex chili recipe adapted to fit in with the BBQ genre so popular in that area. It is a perfect item for a Combination BBQ/Chili cook off. the addition od cocoa powder sounds strange to some, but is actually borrowed from French Cuisine, and adds a deeper dimension of beefy flavor. We use red pepper flakes to adjust the heat, but any hot chili pepper flakes work well. The recipe below is a mild version @ 1 tsp. of pepper flakes, our standard version uses1 1/2 Tbs., we have also made it with habaneros. Of course, feel free to adjust it to your own personal liking. This chili is great over spaghetti, on a chili dog, over a char grilled burger, or in a bowl of its own,

Provided by Smoky Okie

Categories Meat

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs shoulder boneless beef chuck roast (smoked, precooked weight)
3 cups chopped onions
3 chopped bell peppers
1/4 cup peanut oil
1 tablespoon minced garlic
2 minced jalapeno peppers (seeding is optional)
1/4 cup chili powder (we like Williams brand)
1 tablespoon cumin (ground)
1 1/2 tablespoons unsweetened cocoa powder
2 tablespoons paprika
1 tablespoon ground oregano
1 bay leaf
1 teaspoon red pepper flakes
1 (14 ounce) can beef broth
3 tablespoons cider vinegar
16 ounces tomato sauce

Steps:

Cut smoked chuck into 1x2-inch cubes or smaller if you like.
In hot Dutch oven with hot peanut oil, sauté onions and garlic until tender.
Add chuck, jalapeños, chili powder, cumin, cocoa powder, paprika, oregano, and red pepper flakes.
Mix together well and continue to cook until heated well.
Add beef broth, tomato sauce, vinegar and bay leaf.
Bring to boil, then reduce to simmer.
Remove bay leaf after 15 minutes.
Simmer 1-1 1/2 hours stirring often,adding water if necessary.
Add chopped bell pepper and continue simmering until peppers are tender.

BEST EVER CHUCK WAGON CHILI

Best Ever Chuck Wagon Chili image

A thick and hearty homemade chili with a kick. If you like a thinner chili, add another can of tomato sauce. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!

Provided by Brandy Arnett

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped
1 habanero pepper, chopped
3 (15 ounce) cans kidney beans, drained
3 (15 ounce) cans tomato sauce
1 tablespoon chili powder
2 teaspoons salt
½ teaspoon garlic salt
1 drop super-hot hot pepper sauce

Steps:

In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

Nutrition Facts : Calories 551.9 calories, Carbohydrate 38.2 g, Cholesterol 97.8 mg, Fat 31.8 g, Fiber 13.4 g, Protein 30.2 g, SaturatedFat 12.7 g, Sodium 1955.3 mg, Sugar 8.7 g

SMOKED CHILI

Smoked Chili image

Smoked beer -the result of infusing a weightier style of beer, such as brown ale, porter, or stout, with smoking agents-has ancient roots in Germany but has been recently revived by American brewers aiming to put their own twist on the old style. This recipe combines the fireside flavor with a classic chili. Smoked beer is available at many gourmet markets and liquor stores. Schlenkerla Smokebeer was used here. Adapted from Stephanie V.W. Lucianovic.

Provided by Sandi From CA

Categories Pork

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1/3 cup diced smoked chicken-apple sausages, such as Aidells (1 link)
3/4 lb ground pork
3/4 lb ground beef
1 1/2 cups chopped yellow onions (about 1 large onion)
1 1/3 cups chopped fennel (about 1 small bulb)
2 tablespoons chopped red chili peppers, such as Fresno peppers
4 teaspoons minced garlic (4 to 5 cloves)
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon whole fennel seed, toasted
1/4 teaspoon ground cayenne pepper
1 tablespoon tomato paste
2 teaspoons sugar
1 (32 ounce) can crushed tomatoes with juice
1 (25 ounce) bottle smoked beer, such as Schlenkerla Smokebeer (3 cups plus 2 tablespoons)
1/2 cup dried kidney beans, soaked overnight in water and drained
2 teaspoons kosher salt
sour cream, for garnish
6 scallions, white and pale green parts only, thinly sliced

Steps:

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage, pork, and beef. Cook, stirring and breaking up the meat with a wooden spoon, until meat is browned and no bits of pink remain, about 5 to 6 minutes.
Add the onion, fennel, red chile, garlic, chili powder, cumin, fennel seed, cayenne, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes. Stir in the sugar, crushed tomatoes and juice, smoked beer, and soaked kidney beans.
Bring the chili to a boil, cover the pot, reduce heat to low, and simmer until beans are tender, about 90 minutes. Just before serving, stir in the salt.
Serve the chili garnished with sour cream and sliced scallions, and, of course, with a glass of smoked beer.

Nutrition Facts : Calories 343.7, Fat 17.7, SaturatedFat 6.1, Cholesterol 68.9, Sodium 792.1, Carbohydrate 19.3, Fiber 3.7, Sugar 7.3, Protein 21.9