RUBS & SEASONINGS
Chuck Roast Burnt Ends Chili
by Grillaholics
Beat the cold with this hearty chuck roast burnt end chili. On this recipe our smoking doesn't stop with our burnt ends. Check out how we add every last bit of flavor into our chili.
What's up everybody! My name is Devin, and I'm a grillaholic… Yesterday, we had a snow day here in Missouri, and so I thought what better way to beat the cold than to make some chili.
No, we're not going to make just any regular chili. That's not how we do things around here. We're going to make chuck roast burnt ends chili on the smoker. It's going to be awesome... You're not going to want to miss this. Now, let's head inside, and we'll start prepping our burnt ends.
All right so for our burnt ends chili, we're basically going to be smoking burnt ends and smoking chili. And then combining the two together, and it's going to be awesome. I'm super excited for this.
So we got a three pound chuck roast, and then we're going to season it with some Grillaholics SPG+Butter and some Grillaholics SPG. And then, we're going to use our Grillaholics Mesh Grill Mat to make it easy to go back and forth from the smoker. So let's go ahead and start cutting this chuck roast, and get things rolling.
All right, so first we are going to cut our chuck roast into about one inch cubes. So I'm just going to go ahead and start cutting. Basically, we're going to cut it this way first, and then we'll cut them into smaller pieces. Our goal here is really just to have something where we can get it… nice and seasoned... get flavor kind of throughout…
They will cook down some when we're actually cooking them... Ideally you want it to be roughly bite-sized for chili, but like I said, they'll cook down some. So go ahead finish cutting all these. We'll come back, and I'll season.
Now, that we've got it all cubed up nicely. We're going to go ahead and start seasoning it.
First, i'm going to toss them with our Grillaholics SPG+Butter. This will give it that nice buttery flavor.
Just going to get a good coat here. Kind of get it all tossed with it… A little salt, a little pepper, a little garlic... Make sure I get all the sides here.
After I finish coating it with that, I'm gonna give it a layer of our regular just SPG, and that's gonna help give it that really nice bark. And so I'm gonna actually go ahead and place these on the mesh mat. And then, we will season them on there. Just so we can make sure that we're getting every side covered really well. You can't have too much seasoning on these. I'm really excited for these. It's gonna be really tasty.
All right so now, we're going to coat it with our regular SPG. This is going to help give it that really nice bark. Just making sure we get lots of good coverage here... All right, I think we're looking pretty good there. Now while we kind of let that absorb into the meat.
We're gonna go ahead and start prepping our chili base, so I'm gonna bring my pan over. First things first, we're gonna put in all of our liquids. So I'm gonna start with a can of tomato sauce. We're gonna add a beer for that extra flavor.
I'm using a Modelo for this one. You know you can use a dark beer for flavor. If you prefer light beer… you know whatever you want really…
And now I'm gonna add in my spices. So I've got some chili powder, a little bit of cayenne, and some crushed red pepper, salt, a little bit of paprika, we've got some minced garlic, some oregano, and then some cumin.
So now let's stir that up. Get that all mixed in. And then, we're gonna add our solids after that.
Trying to get it nice and incorporated there without splashing. My wife gets on my case when I make a mess, so try to keep it clean.
You can already smell some of the flavor coming out. It's pretty awesome. I'm excited for that.
I usually don't put a beer in my chili, but I found a recipe that looked interesting that did, and so I was like, “You know what? We're gonna step things up a notch.” And we're gonna put some beer in our chili today.
All right so we got that nice and stirred. So let's add all of our solids.
So first I got a can of Rotel original. If you like it spicy… maybe you use the Rotel Hot. And then we're gonna add some diced peppers and onions. So we've got green peppers, and we've got some onion. And I already sauteed those so you know that way they just cook down a little bit. Get a little color on them. And so now, I'm gonna add the beans…
I'm sure some of you may be thinking beans don't go in chili. Yes, they do. Yeah, it's okay. You can be wrong. So I drained these beans. So we're going to use some black beans, some kidney beans, and then a can of pinto beans. So I'm gonna get that stirred in. Once we do that then we can take this outside and get it on the smoker. So let me just finish stirring it in, and then we'll load up and we will go outside...
All right so today we're smoking on the Pit Boss Pellet Smoker. We're gonna do it at about 225, so first things first, I'm going to put the burnt ends in.
Now, I'm going to put the chili below the burnt ends, so that we can catch those awesome beef drippings and add some more flavor to our chili…
We'll be back in about two hours to check on these burnt ends and make sure everything looks the way we want it to. See you in about two hours.
All right so after about two hours on the grill, I went out and checked on the burnt ends, and they weren't quite to the color that I wanted them yet, so I ended up you know, moving them down a little bit on the smoker. Increased the temperature to about 275 and gave them another 30 minutes. Now, we got some really good color, so I'm happy with that.
So we're going to go ahead and put them into our foil pan. Add some sauce and toss them with some butter. And then we'll get them foiled up. All right so we're going to take the burnt ends off of our mesh grill mat, and we're gonna put them here into our pan. Trying not to make a big mess.
All right and so now, I'm going to toss them with some of my buddy Kosmos Original Barbecue Sauce... And ultimately, this sauce is going to give us flavor, and then provide some moisture to help soften up the connective tissues and things like that. Nice and coated.
All right so now I'm going to add about a half a stick of butter. So I'm just going to kind of place that in here throughout. Just getting some good butter in there once again. It's just going to add some flavor that adds some moisture to help us soften.
All right and so now I'm going to put the foil on top. Just kind of lock in all of the moisture and the heat. And then, we're going to take these back out and put them on the grill. And then, we're going to go for about another hour to hour and a half. And then, we'll bring them in, check them out, and put them on our chili.
All right so I just pulled the chili and the burnt ends from the smoker, so let's dig in and check them out. So go ahead and take this foil off the top here. These are looking good, so I'm going to go ahead and just kind of mix them up a little bit, and we're going to have to do a taste test on one of these burnt ends before we combine them with the chili.
So I'll find a good one here... Oh, yeah! It's nice and tender. I don't know if you guys can see it, but it's got really great color… You know it's got the tackiness of the sauce, so I'm gonna go ahead and try that. Oh, yeah. It's so good. Perfect...
Now, I'm going to go ahead and add these into our chili... We will spoon these in and then, I'm gonna stir it in really well. And then, we'll do one final taste test on the chili. And then, that's gonna be a wrap.
So let me get that stirred in. There's a nice smoky flavor and texture that's coming from the chili. I'm really excited for this. It's going to be super good. Get this all mixed in really well. You can smell all the chilies and things like that that are in the chili. And man, I'm excited.
Let's get one last bite with a little bit of the beans and these burnt ends. Man, that's good. You kidding me. All right so today was awesome... Full day but we made our chuck roast burnt ends. Put it into our chili. Absolutely phenomenal. Really excited to share this with you guys… I will see you guys next time. Cheers to being a grillaholic!
