Smoked Chilli on a Pit Boss
This chili is glorious on its own, served with some chunky fresh bread. Or layer a plate of corn chips, and top with chili, sour cream, guacamole, and grated cheese for a tasty nacho meal.
Equipment
- Pit Boss Grill
Ingredients
- 2½ lbs chuck roast beed, cur in 2-inch cubes
- kosher salt
- black pepper
- 1 tbsp olive oil
- 1 red onion, diced
- 2 tbsp diced green bell pepper
- 3 garlic cloves, minced
- 1 jalapeno, minced
- 1-2 cans chili beans
- 1 cup beef stock
- ⅓ cup chili powder
- 2 tbsp pit boss maple chipotle rub
- 1 tbsp cilantro
- 1 tbsp cumin ground
- 1 ½ tsp oregano, dried
- 15 oz crushed tomatoes
- 1 lime, zest and juice
- sour cream
Instructions
- Kickstart the pellet grill, setting it to the Smoke mode, and run with the lid open for 10 minutes.
- Ensure there are enough wood chips in the hopper to last the cook session.
- Preheat to medium-high heat, approx. 400° F.
- Place the cast-iron skillet or Dutch oven on the grill grate to preheat.
- Season the cubed steak with salt and pepper.
- Add oil to the Dutch oven and heat. Brown the chuck steak in the heated oil.
- Combine and let simmer together for a few minutes.
- Add in the seared beef cubes.
- Pour the tins of crushed tomatoes over the beef to cover.
- Place the lid on the dish and reduce the heat to 300° F
- Let simmer for 2 to 2½ hours, or until the meat is tender when probed.
- Remove from the grill and stir in lemon zest.
- Top with the sour cream, and any other of your favorite chili toppings.