This smoked chuck roast chili layers a 3-hour smoked beef roast into a rich, spiced tomato and bean base finished with cocoa powder for unexpected depth. The smoking step builds the signature flavor that sets this chili apart from one-pot versions.
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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.
Cool completely and refrigerate up to 4 days in an airtight container, or freeze up to 3 months. Reheat on low heat on the stovetop, adding water if it thickens too much.
smoker · meat thermometer
Yes, but you'll lose the signature smoky backbone. As a shortcut, sear the roast heavily in a hot skillet and add 1 tsp liquid smoke to the braising liquid.
The recipe doesn't specify braise time, but plan 2–3 hours low-and-slow (or pressure cooker 45 minutes) until the roast shreds easily.
It adds subtle earthiness and rounds out the spice profile without making the chili taste sweet. Use 1–2 tsp and adjust to taste.
Yes—chili tastes better the next day. Cool completely, refrigerate up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop.
Kidney, pinto, or black beans all work. Use canned (drained) or dried (soaked and cooked). The recipe doesn't specify a quantity—start with 2 cans (15 oz each).
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