Chuck Roast Chili

Main Dish


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  • Two (2) lbs smoked chuck roast
  • Two (2) lbs ground beef 80/20
  • One (1) lb. breakfast sausage, cooked and crumbled
  • One (1) pkg. of bacon, cooked and crumbled
  • Two (2) large yellow onions, chopped
  • One (1) head of garlic, minced
  • Salt, to taste
  • Pepper, to taste
  • One (1) 28 oz can of fire roasted tomatoes, diced
  • Two (2) 28 oz cans of crushed tomatoes
  • One (1) 14 oz can of rotel
  • One (1) 4 oz can of hatched chili's
  • One (1) can of beer
  • Six (6) tbsp of your favorite chili blend
  • One (1) cup of beef broth (if needed)
  • Garlic powder, to taste
  • Fritos, to taste
  • Sour cream, to taste
  • Shreeded cheese, to taste
  • Jalapenoes, sliced
  • Green onions, chopped


  • Cook your meats individually (ground beef, breakfast sausage and bacon) set aside. Keep the bacon grease.
  • Chop onions and garlic. 
  • Heat up the left over bacon grease and sautee onions.  Add salt and pepper to taste and garlic for the last minute of the cook.  Set aside
  • Cube smoked chuck roast and place in a large smoker friendly pan.
  • Add cooked ground beef, breakfast sausage, bacon, sauteed onions,  roasted tomatoes, crushed tomatoes, rotel, hatched chili's, beer, chili seasoning.  If you want more liquid, add beef broth.
  • Place uncovered pan in smoker for 6 hours.  Add additional salt, pepper and garlic powder, to taste.
  • Place fritos at the bottom of a bowl, add chili and top with sour cream, shreeded cheese, jalepanoes and green onions.


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