Smoked Chuck Shoulder Chili

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 3 lbs shoulder boneless beef chuck roast (smoked, precooked weight)
• 3 cups chopped onions
• 3 chopped bell peppers
• 1/4 cup peanut oil
• 1 tablespoon minced garlic
• 2 minced jalapeno peppers (seeding is optional)
• 1/4 cup chili powder (we like williams brand)
• 1 tablespoon cumin (ground)
• 1 1/2 tablespoons unsweetened cocoa powder
• 2 tablespoons paprika
• 1 tablespoon ground oregano
• 1 bay leaf
• 1 teaspoon red pepper flakes
• 1 (14 ounce) can beef broth
• 3 tablespoons cider vinegar
• 16 ounces tomato sauce

Recipe

• 1 cut smoked chuck into 1x2-inch cubes or smaller if you like.
• 2 in hot dutch oven with hot peanut oil, sauté onions and garlic until tender.
• 3 add chuck, jalapeños, chili powder, cumin, cocoa powder, paprika, oregano, and red pepper flakes.
• 4 mix together well and continue to cook until heated well.
• 5 add beef broth, tomato sauce, vinegar and bay leaf.
• 6 bring to boil, then reduce to simmer.
• 7 remove bay leaf after 15 minutes.
• 8 simmer 1-1 1/2 hours stirring often,adding water if necessary.
• 9 add chopped bell pepper and continue simmering until peppers are tender.