meat church chili recipe
A meaty, deeply smoky Texas-style chili with smoked chuck roast and ground beef, built for cook-offs and cold-weather dinners alike.
Ingredients
- 2 lb ground beef, 90/10, coarse chili grind
- 1 lb hot breakfast sausage
- Just over 2 lbs chuck roast, smoked or seared
- 3 red onions, diced
- 1 full head of garlic, minced
- 1 can chipotle peppers in adobo sauce, with all sauce
- 5 tablespoons Meat Church Chili Seasoning
- 56 oz diced tomatoes, fire-roasted preferred
- 28 oz crushed tomato sauce
- 1 Bock beer or dark lager
Instructions
- Smoke chuck roast at 225°F for 4 to 5 hours or overnight. Cut into 1 to 2 inch chunks.
- Sauté diced onions, garlic, and chipotle peppers in a skillet for 10 minutes. Set aside.
- Brown ground beef and breakfast sausage together. Drain excess fat.
- Combine all meats and aromatics in a large Dutch oven. Stir in chili seasoning.
- Add all canned tomatoes with their juices. Pour in the beer. Stir to combine.
- Simmer at 225°F on a pellet grill or in a slow cooker on low for 6 to 8 hours.
- Stir occasionally. Skim any film that forms on the surface.
- Taste, adjust seasoning, and serve with desired toppings.
Video
Notes
- No pellet grill? Simmer on the stovetop on the lowest setting for at least 3 hours.
- Refrigerate up to 4 days. Freeze up to 3 months. Flavor improves on day two.
- For milder heat, use regular breakfast sausage and reduce seasoning to 3 tablespoons.