Before You Get Started

This chili can be made using raw or smoked chuck roast. If you want to try smoked, season with your favorite rub and throw it on the grill at 225. Smoke overnight or at minimum 4-5 hours. It doesn’t need to be fork tender when it comes off as it will braise longer in the chili. Adjust seasonings to your preferred spice level or use regular breakfast sausage in place of the hot. You can use any combination of ground meat (beef, venison etc) and chunky meat (smoked or raw chuck roast, stew meat, brisket etc). Feel free to sub the beer for beef broth if desired.

Steps

• Step 1

  Set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use super smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Heat olive oil in a large dutch oven over medium heat. Chop the chipotle peppers and add them along with the liquid from the can, onions, and garlic. Cook for 10 minutes or until the onions are translucent. Remove from the pan and set aside.

  Ingredients

  • 2 Tablespoon olive oil

  • 1  (7 oz) can of chipotle peppers in adobo sauce

  • 3 Medium red onion, diced

• Step 3

  Add the ground meat and breakfast sausage to the dutch oven and cook 10 minutes until browned and cooked through. Drain as much fat as you can.

  Ingredients

  • 2 Pound ground meat (beef or venison)

  • 1 Pound hot breakfast sausage

• Step 4

  Add the cubed chuck roast, tomatoes, beer or stock and chili seasoning to the dutch oven. Stir and bring to a simmer.

  Ingredients

  • 1 Pound smoked chuck roast, cut into 1” cubes

  • 2  28-oz can crushed tomatoes

  • 1  28 oz can Italian style diced tomatoes

  • 12 Ounce light lager beer or beef stock

  • 1/3 Cup chili seasoning

• Step 5

  Transfer to the grill and cook, uncovered for 4-5 hours stirring periodically. Cover and continue to cook for 2-3 hours more.

  08:00

  225 ˚F / 107 ˚C

• Step 6

  Remove from the heat, garnish, and serve.

  Ingredients

  •  shredded cheese, as needed

  •  sliced fresh jalapeños, as needed

  •  diced white onions, as needed

  •  sour cream, as needed

  Pro Tip

  Leftovers: once cooled, divide into 1 qt ziptop bags and lay flat to freeze. Keep in the freezer for up to 3 months.