Directions
- Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400°F. If using a gas or charcoal grill, set it up for medium-high heat. Set a deep cast iron skillet or Dutch oven on the grill and allow to preheat.
- Place cubed chuck roast in a shallow pan then season with salt and pepper.
- Add the oil to the Dutch oven then sear the beef on all sides. Remove seared beef and set aside.
- Add the onions, garlic, and jalapeño to the pot. Stir then season with salt and pepper. Sauté for 3 minutes, then push all onions to the sides of the pot, creating a hole in the center. Add the chili powder, cumin, oregano, and Pit Boss Sweet Heat Rub and green chilis. Cook for 1 minute, until the spices are fragrant, then reincorporate the onions. Stir in the beef stock, then bring to a hard simmer.
- Return the seared beef to the Dutch oven, and stir to coat. Pour the crushed tomatoes in a single layer over the top of the beef. Cover the pot and reduce the grill temperature to 300°F. Braise the beef chili for 2 to 2 ½ hours, until beef is fork-tender.
- Remove from the grill, then stir in lime zest and juice. Allow chili to sit for 10 minutes, then serve warm with your favorite chili toppings.
