Pellet Fan

Here's How I.... => Cook Everything Else (Pizza, Appetizers, Desserts, etc) => Topic started by: pz on September 29, 2017, 03:49:40 PM

Title: Pot roast chili
Post by: pz on September 29, 2017, 03:49:40 PM
Purchased a nice looking chuck roast for $2.98/lb the other day and need to do something with it. Haven't made chili in a while so today is the day. I like it with beans. The chili was thick and good - savory and spicy but not too hot. Braising the meat after smoking made it super tender, and the braising liquid took on a meaty, slightly smoky flavor while the meat absorbed some of the spices.

Ingredients
Cookers (method mostly detailed in the pic descriptions):

Dried beans, chiles, and diced tomatoes
into the pressure cooker for 80 minutes.		   Roast rubbed with mustard and Stock
yard, wrapped in the fridge overnight, and
into the Davy for 1.5 hours at 250 degrees
(https://lh3.googleusercontent.com/Djcxo8qYHYX7UOoVkRq9hBPtTR7DoUjZOQfycB_GFyfp5K2PzNPVTgyieSf6wRHj34nJfNWzOA1fIXIkRCFL_xIDlDMY8TjGqkohasOfUALjTSlrD3BU5YbRzc-RHLgXrs2Zdmz6YvYT6_x3wyPTbLOa5OCj-OkePNFghNWZ9UmmHnSGPcOWgFloG_6v4wVF59tCK_FyVYPB4UzfLRAaWlBT8uG1K0Y-yveXX6jITw3w3RtLre-9rrm_DUEynwAQB5niOyJgn4DIUwpsdLG_BEc0aBD1vDi3Ca-R-Jni55RZ7px8N1_F2B3i_NSj-pnLz43zh9JMHT98W70EfAonoVeYsOnXd_Kpjr0Pzwvitv_Q-BFdwQfuqPUTWUt98IfdrajrZPt5YaZB5hesyf834QIx_yKOh4jE09n_eJmvvJySX_10BD9CJIcJreA9r6Ref29DI7lXSPOrdQAP21_fxDkF2Mnlvop08tk8n6rNuyFDeb4Y-KTnQuph5qHV3uXFUZ0dF-YG-zC20bngv3ZJz9C4FOLMRoVf6aCksZDSmzBX-P0eGXAOeHKnt7skkMrzV8I_NIOm5OH4YguUwL7OZCQBp8SKX7kMM-TumB5Aeg=w1951-h1301-no)   (https://lh3.googleusercontent.com/Rn6jiWNewyYI8PWc4JG9Pwn7c77_Z9inNtIAyRXL3qUQUibTsHJuWBb10Sq3z9bW7NFA5j4IEYapJreRjKKzlany8wNrCzeZoXDWeErDSYTDwj5HUlMySUaRjIklCqSKzgFaGvIHwloNQdjPMZvfnvxM-kswdLI8n886saHKYiJMB0mIpTMMec9RDtG9pH3Xr2cujtL4gnq7FST7MaEYvhAPQNpymKJTJQPT59k8zV6Hto0KMPPKliH_6CHTTXx_WuBB123CYo0nO7Agl3dGvVG-uRkcI3P3wqC1er6xvBy3mICdGz_U0EaK_vL3Cn-K5WgnbrrnpTKAA6y7LYvbuyR85X4PH_e-iOY1hfVKp1HPpDG1Fslz3QbrdiWJwvSFq-ppvi1GIDj_7CR0HpBH7IL6A-WVLLi7_2HvwnbsJhMzvQ87sjjNGhTBj-gREBMm1gzzKIxVI0e8_d3Qk9qAy1ExeyVP5FKwyZdvEw-xJl1yBbi_6Q8MzeGobOSujwpKF6jGaOZSnJF-RXzjnjs1i2vSHCVw13pDKIYmdB0RD40howQO1_2ZNFHNMoPo3d1zJfzQbk5j2DJY3KDrp83Rv2wLC2ToYcKliGmUdgoavQ=w1951-h1301-no)
The liquid with tomatoes and chiles
was removed from the pressure cooker
and pureed using a stick blender, then
added to a pot containing the chuck.
The roast was braised for 3 hours at
250 degrees, in the oven covered.		   After being removed from the braising
liquid, the roast pulled easily into large
hunks which were then chopped into small
pieces.
(https://lh3.googleusercontent.com/XzH6V5tPYvZm7PfsUafQfZxqRPLvCk672QJUKbpgp6bZZ22OonNgRE2ynnKYKgch3pxYeG2jYwNZ7wXh2l8o0NnNOyWZtSLDfxxkY1zEVX-5bJnjiXplq3JuAIAAI1GsZAx8cMNTDmQcCnIBCMBGESrDtmQZmUNHKSlJwaPN6fHcsWoJVZd2NfXIpUIEBtwZkCpsqstW7iJiTeBnUvfwgvfF2MGljVBP0nMpa8QnwQxfU42BiUNiBXntFfQpRK1jDTtzc2HTux8Yh7NjpLMrV6o4_pfkmux_NieXVXxo3Ou37SIgmb78aWtbPgGXAwfdtbIG5CGr_UlkH5qHGWNMR0hxwgGyCqlTXq7imMYCBGpOddFnoFGA0q0vk3axciqH-6vF-V61uVCHwAa6Ub_tISqmC9F_c2bxhNahHrERFOM_R-DQAckk9piUcEqCUriLrhY0OwRB9OwUvc7VrDgt5o2qO291gKEyh5fFdsPCpH1HOwc_j8HWtwA0yqkDk7a7wVxi1OOdt3vFleFNSqtt04-nQ_R1RhoV_0rtOEUf-jFKAMdVE7yof7g53qkWO7UR5-F5t8XBMKc2OjJKxmiv3nzxeZPdACJrSRIsXFh6FA=w1951-h1301-no)   (https://lh3.googleusercontent.com/4P5G-mxZSKm7kh2YZ_XRJ-QOoS9w0MiITJasc5VwsSw2277ZpH3KbTmmg6kjhwH78mfUwiqlxwjP1WWeXz49rLDi9Ru_24QhhSwU1IK2n6xowte6WbqNW15LtdF_3RyEwA2btO0WHb13hbgQYzABt9P-wQ9z2b78eqPQk6alNK_-xkGzMIM6AG-wZipRGuzFUTwHJL_882f8zOhRnYX9XGrKj7Mfi3CQTcQtxRS-4GA_pi9fWwR86erPJ6hsAz21U_iXyiNmE26-zoRtwYxlg23F5f47Uws-rEhUmXkmX_b4gngGd3Ru_na-sibHyB5ZfBWKzeySREsCY_JfMlKHOQSCZIEERBHqM330lJaOR6JF61icbleKYvNOyJnyCHVQfKTTD3Un7h6kIwHdAFkJTYW4CknHFW1DCVTOHGiQNBFgPeBDHN_qZkAOKMQXNTJ6JGkxanSZzZ01GqrDY2mVt7TIc5QzMkywTiOvhxvBD9AyZFuI3f_NL6KpiwaMxHT59Q-oa3lDRtQPYIcHpGZ5DmkcUujt7fChE2k0OMjuRhLYa1_KhNbcHtt4SuHK3OciUp7_hz_aOQ01Lobr-h9G2R_-KaXzZW-D5gb61_RPuQ=w1951-h1301-no)
The pot contains the braising liquid,
meat, and beans. The rest of the spices
were added and heated for about 30
minutes on low.		   My wife's bowl: topped with sour
cream, sharp cheddar cheese, and
diced jalapeño.
(https://lh3.googleusercontent.com/5UtTQylqlelf6EY8f7RJlvJwLOWv8vi2k07cdkqLL1JrRj1PWgCcWRdg-FBWSNb6M6q2_VBwgTwMB65sKGHklbXKjcF9VA6QsSGkvmp3aIANWEmBzSPG9fivWXnYinuF80cMyJeG-o-2nGyXyK333aWb7fFgk37GU1YRbL7qpTZRN6352_IlToNqVCS-1hWIqlAVsgV3LBTfPGEB7QWUCv5qmwDKMZ-Toe5mjzNoqXyWoB9lf4ureaYGnMctfcxZb0vbQapMAO64nglqH1L8Usqodt0N0j6CPFMVgHI8nDXA7eJvUBlg4oFNEMskbD4X4sNXCjQ5rld74VYQOdRtmLJ9mf23Eqv5u4ZM1yYoADxsezl8xZ82HEHAiZfE2N4eKTRt9ucSa86JsoSOBISPp2PZ5cXOZ-2gLM_33coqEOh9rWg76NnTl1-mpRuPWFWYayqi50Xhytp4JE8AhKt6NA8opCFuBHWtsD9iIvfUa2QaCgyc9sX6CtW8QiurkfxnsXU-RXZujNCfwDMckpRRuVU_KPqIhmxFW372ZxoHtEkhnkJ709yhh8ooT4hB47eqnjwZuOV3IWTMHYIXGX-L2dg5RKPIyr5jG5ZutQCyiA=w1951-h1301-no)   (https://lh3.googleusercontent.com/M9pE7wQ1PRWmjg9maNQsTqcl_4jCXb-qFFD-thRV_rSTH5dUnW59UkwJgk75EZ0sqjuAu2JvqV_5aGzOiEzFAsqZHWqrPbOtsFeb5XOIDwuBhJ7q3BISBrT8HEIsdV7lUziA_pBy0CZm-wcDQ_QnlkAD0Rb8ikn8zjUxjH7sH4z78UmdSx1Mer4hqguv3bip-qSBk_0WnhHQJA8ON1NPb_KGG0tinflwJSN63HjWsp3l-2RAMQN-T-BsFjWNLuOahHVlbk7fSXjgJZ-y8VXbEOXUfHg2_pZJQr_PY2KU71by8R_80DDut2igEejG_RCyjdcL3M9VubuxGHl-P2VnABRoqoacJ2PxAsV2iCH50LM4_vjdmrmDkVsJaznvZYzrwefWk0eM5gGsMtRSEUw6ujFxcTEstJBlPo4OFKE0NLWxTjyFiYpvKL49YN0jY9HrBwel5b3F_chlFVzkeDJR_Injb5dBduy8_KeilBunVE0cevdCQFiC25yrKXieEQh6MCyVzcwsdSe32iXBPyG160SZSZ2CjaP2Xm1gBT3rzW09xceIVWpHN5FoUKuLsTHA2pTPO6rTTsc9qHYi7_03SBGqgyCHCziYO-Wsg-JkqQ=w1951-h1301-no)
Title: Re: Pot roast chili
Post by: hughver on September 29, 2017, 04:14:07 PM
The chili looks great, how long and at what temp. did you leave the roast on the DC.
Title: Re: Pot roast chili
Post by: Queball on September 29, 2017, 04:21:41 PM
Looking good! PZ ..... I did a beef chuck roast as pot roast on Wednesday. .... Never thought about chili, but's a great idea. It won't be long and it's going to be serious chili weather. Nice post!
Title: Re: Pot roast chili
Post by: Maineac on September 30, 2017, 09:44:33 AM
Oh yeah.  It's in the 40's here and I wouldn't mind a bowl (or two) of that.  Looks awesome.
Title: Re: Pot roast chili
Post by: Queball on September 30, 2017, 10:20:37 AM
Maineac,

It's in the low 70's here below you, on the coast in "Merryland". ..... Do you pellet cook all winter long. How about you PZ. Up in Idaho it must get pretty frosty also. ...... Quadman, our resident golf superintendent, lives in Regina in Sascatchawan (Sorry, No spell check) I believe. It gets like -45 up there! .... Oh! My. ...... Here with a welding blanket on (The cooker, not me) I can go pretty much year around.
Title: Re: Pot roast chili
Post by: pz on September 30, 2017, 12:09:06 PM
Thanks gents  ;)

It's becoming cold here as well - into the 40s at night, and day temperatures vary from 60s to 70s. My wife is already listing the winter comfort foods we need to make: beef stroganoff, clam chowder, root vegetable soup...   :P

Quote from: hughver on September 29, 2017, 04:14:07 PM
The chili looks great, how long and at what temp. did you leave the roast on the DC.

Thanks  :) - it was on the Davy for 1.5 hours at 250 degrees
Title: Re: Pot roast chili
Post by: Maineac on September 30, 2017, 12:19:27 PM
I have 3 cookers on the deck all winter and use all 3 with these exceptions - I won't use the MAK if it's below freezing.  I've had the auger bind on pellets.  And i spend some of the winter on the Gulf coast near NOLA.
Title: Re: Pot roast chili
Post by: Craig in Indy on September 30, 2017, 04:27:06 PM
That looks great. I haven't tried chili with pot roast before, but I did cube up the leftovers from my first brisket flat and use that in a batch, and it was the best chili I've ever made.
Title: Re: Pot roast chili
Post by: Bar-B-Lew on September 30, 2017, 04:45:33 PM
Quote from: Craig in Indy on September 30, 2017, 04:27:06 PM
That looks great. I haven't tried chili with pot roast before, but I did cube up the leftovers from my first brisket flat and use that in a batch, and it was the best chili I've ever made.

I find leftover brisket and pulled beef to be great for making chili.
Title: Re: Pot roast chili
Post by: Bentley on September 30, 2017, 07:05:11 PM
Do you all like them in BBQ beans?  Was a place out west, I know there was one in Fresno in early 70's I think they were a chain, maybe others have heard of them Love's Wood Pit BBQ...at that time in my life, by far the best BBQ Bean dish I ever had...and I am pretty sure they used the left over bits of beef in theirs!

Fumny, this guy felt the same way about the beans...Love's Wood Pit BBQ (http://oldlarestaurants.com/loves/)
Title: Re: Pot roast chili
Post by: zephyr on September 30, 2017, 11:44:36 PM
PZ lookin Gu,ooo,oood!   :cool:     ......................................       ZEP
Title: Re: Pot roast chili
Post by: Mac on October 01, 2017, 03:38:24 PM
Great recipe, PZ. I also really like the way your formatted your message with the photos. I let the wife know to watch for chuckles, so I can try this one!

Thanks,

Mac
Title: Re: Pot roast chili
Post by: pz on October 02, 2017, 11:29:27 AM
Thanks gents - I had some left over so used it to make a bean dip with lots of sour cream and hand fulls of sharp cheddar cheese.
Title: Re: Pot roast chili
Post by: pmillen on October 02, 2017, 11:42:11 AM
I've never had chili that I disliked, even in my Junior High cafeteria.  This one looks especially good.
Title: Re: Pot roast chili
Post by: Kristin Meredith on October 02, 2017, 01:38:36 PM
Quote from: pz on October 02, 2017, 11:29:27 AM
Thanks gents - I had some left over so used it to make a bean dip with lots of sour cream and hand fulls of sharp cheddar cheese.

That sounds soooo good!