Texas Chuck Roast Chili

Cook Time

150 Mins

Cooking Method






Prep Time

15 Mins




1 cup Beef Stock

1/2 tsp Black Pepper

1/3 cup Chili Powder

1/2 tsp Chipotle Powder

2 1/2 lbs Chuck Roast, cut in 2-inch cubes

To Taste, Cilantro

15 oz crushed tomatoes

1 tbsp Cumin, ground

2 tbsp Diced Green Chili Peppers

3 Garlic Cloves, Minced

To Taste, Jalapeño

1 Jalapeño, minced

1 1/2 tsp Kosher Salt

1 Lime, zest & juice

1 tbsp Olive Oil

1 1/2 tsp Oregano, dried

To Taste, Red Onion

1 Red Onion, Diced

To Taste, Sour Cream

Cooking Instructions

Smoky, spicy, beefy, need we say more? This Texas Chuck Roast Chili starts with hearty pieces of chuck roast, mixed with jalapenos, chili peppers, cumin, chipotle, all simmered up on the grill. The beef tenderizes as the sauce thickens for a hearty and smoky stew. Serve with a side of cornbread for a rancher-style meal.  

Wood Pellet Recommendation 

In order to bring out the Smoky, spicy chili flavors in this recipe, we recommend using our versatile Competition Blend Hardwood Pellets.

  1. Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat. Set a deep cast iron skillet or Dutch oven on the grill and allow to preheat.
  2. Place cubed chuck roast in a shallow pan then season with salt and pepper.
  3. Add the oil to the Dutch oven then sear the beef on all sides. Remove seared beef and set aside.
  4. Add the onions, garlic, and jalapeño to the pot. Stir then season with salt and pepper. Sauté for 3 minutes, then push all onions to the sides of the pot, creating a hole in the center. Add the chili powder, cumin, oregano, and green chilis. Cook for 1 minute, until the spices are fragrant, then reincorporate the onions. Stir in the beef stock, then bring to a hard simmer.
  5. Return the seared beef to the Dutch oven, and stir to coat. Pour the crushed tomatoes in a single layer over the top of the beef. Cover the pot and reduce the grill temperature to 300 F. Braise the beef chili for 2 to 2 ½ hours, until beef is fork-tender.
  6. Remove from the grill, then stir in lime zest and juice. Allow chili to sit for 10 minutes, then serve warm with your favorite chili toppings.

Special Tools

  • Cast Iron Skillet
  • Shallow Pan

Bigger. Hotter. Heavier. Tip

Looking for a tasty side to pair with this deliciously fun recipe? Try some cornbread to balance out the spicy, smoky flavors in the chili.

Diet Info

  • Flexible Dieting

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