Smoked Chuck Roast Chili

Cut the chuck roast into 3-4 large pieces.

Season the chuck roast generously on all sides with steak rub and BBQ rub.

Place the seasoned chuck roast on a smoker set to 250°F. Smoke for 3 hours, flipping the pieces halfway through.

Towards the end of the smoking time, heat olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté until softened.

Add the diced bell peppers, jalapeños, and minced garlic to the pot. Sauté for another few minutes until fragrant.

Stir in the ancho chili powder, followed by the tomato paste. Cook for 1 minute, stirring constantly.

Add the fire-roasted tomatoes, water, chili seasoning packet, red beans, and pinto beans. Stir everything to combine.

Once the chuck roast is done smoking, add the pieces directly into the chili base in the Dutch oven.

Cover the Dutch oven and bake in a preheated oven at 275°F for 2.5 to 3 hours, or until the meat is fall-apart tender.

Carefully remove the cooked chuck roast from the chili. Using a knife and tongs, shred the meat into bite-sized pieces.

Return the shredded meat to the pot of chili.

Season with salt to taste. Stir in the apple cider vinegar, chicken bouillon powder, beef bouillon paste, and unsweetened cocoa powder.

For extra heat, stir in the optional chile de árbol powder. Let the chili simmer for a few more minutes to allow the flavors to meld.

Serve hot, garnished with your favorite toppings like crackers, shredded cheese, sour cream, and green onions.