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

• Chuck roast
• 3 cups dried pinto beans
• Assortment of dried chiles, stemmed and seeded
• Diced tomatoes - we have a bounty of heirloom tomatoes so we used 2 medium
• Some kind of steak seasoning - I used John Henry's Steakhouse. I also used cheap yellow mustard for a glue
• Seasonings to taste - I used thyme, cumin, cayenne powder, onion and garlic powders, mustard powder, smoked paprika
• Diced jalapeños, cheddar cheese, and sour cream as garnishes to taste

Cookers (method mostly detailed in the pic descriptions):

• GMG Davy for the chuck using GMG fruit wood blend
• Electric pressure cooker for the beans, tomatoes, and chiles

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     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.     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.

The chili looks great, how long and at what temp. did you leave the roast on the DC.

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!

Oh yeah.  It's in the 40's here and I wouldn't mind a bowl (or two) of that.  Looks awesome.

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.

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...   

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

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.

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.

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.

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

PZ lookin Gu,ooo,oood!        ......................................       ZEP

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

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.

I've never had chili that I disliked, even in my Junior High cafeteria.  This one looks especially good.

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!