4 lbs Beef Chuck Roast, cut into 1-2 inch cubes
1 Tbsp vegetable oil
1 large onion, diced
1 red bell pepper, chopped
3-4 oz of Sportsmans Chili Mix
2 Roasted Poblanos, chopped
1 qt. Beef stock
2 cans diced tomatoes
1 tsp of Mexican oregano
1 tsp beef base
1 tbsp worcestershire sauce
1 cup of bloody mary mix
Add wood chunks, chips, pellets or charcoal to smoker and heat to 250°F - 275°F.
Season trimmed Chuck Roast generously with salt, pepper, and 1-2 tablespoons Sportsman’s Chili Mix. Let stand for 30 minutes or longer.
Place Chuck Roast in smoker.
After 3-4 hours, or when the roast reaches an internal temperature of 170°F, wrap with unwaxed butcher paper or foil and place back on smoker.
After 3-4 hours, or when the roast reaches 210°F internal temperature, remove roast from smoker.
Let rest in the butcher paper or foil for at least 1 hour.
After it’s rested, chop meat into cubes or slice to your desired liking.
In a dutch oven or pot, heat vegetable oil over MEDIUM-HIGH heat. Add chopped onion and sprinkle with salt, if desired. Saute until onions are translucent, about 3-5 minutes. Add the red peppers and saute for 2 minutes.
Add the cubed smoked Chuck Roast and poblano peppers. Coat everything in Sportsman’s Chili Mix. Once all ingredients are coated with spices, stir in beef stock and tomatoes to the pot, deglazing the bottom.
Add oregano, beef base, and Worcestershire sauce to the pot. Season with salt and pepper to taste.
Bring chili to a boil then turn stove to LOW heat and simmer covered for 30 minutes, stirring occasionally.
Serve chili in bowls garnished with shredded cheese, sliced scallions, cilantro leaves and a dollop of sour cream, as desired.