Smoked Beef Chili with Beans

Ingredients

• 2 pounds beef chuck roast (or stew meat, cut into 1-inch cubes)
• 2 Tablespoons Homemade Chili Seasoning (link to recipe in notes section)
• 1 Tablespoon olive oil
• 1 medium sweet onion (diced)
• 1 red bell pepper (seeded and diced)
• 1 jalapeños (seeded and diced)
• 4 cloves garlic (minced)
• 1 28-ounce can diced tomatoes
• 2 cups beef broth
• 1 14-ounce can pinto beans
• 1 14-ounce can black beans
• 2 Tablespoons tomato paste
• ¼ cup homemade chili seasoning

Steps

1. 1

   Preheat the smoker. Set your smoker to 225 degrees F.

2. 2

   Season and smoke the beef. Season the stew meat on all sides with the chili seasoning or Fiesta Rub. Place the seasoned beef on a grill rack or directly on the smoker grates. Smoke for 1 hour to infuse with flavor and begin tenderizing. The beef will finish cooking during the simmer process, so internal temperature isn’t critical here.

3. 3

   Sauté the aromatics. While the beef is smoking, heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, bell pepper, and jalapeño. Cook for 4-5 minutes until softened and fragrant, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. 4

   Add liquid ingredients and beans. Pour the beef broth into the pot, using a wooden spatula to scrape any browned bits from the bottom. Add the diced tomatoes and tomato paste, stirring to combine. Stir in the drained and rinsed pinto and black beans, plus your chosen seasoning.

5. 5

   Combine everything and simmer. Add the smoked stew meat to the pot and stir gently to combine all ingredients. Reduce heat to low, cover with a lid, and allow the chili to simmer for 2-3 hours, stirring occasionally to prevent burning. The beef should become tender but still hold its shape.

6. 6

   Add toppings, serve, and enjoy. Ladle chili into bowls and add your favorite toppings. Enjoy!