Smoky, spicy, beefy, need we say more? This Texas Chuck Roast Chili starts with hearty pieces of chuck roast, mixed with jalapenos, chili peppers, cumin, chipotle, all simmered up on the grill. The beef tenderizes as the sauce thickens for a hearty and smoky stew. Serve with a side of cornbread for a rancher-style meal.
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.