Smokin’ Chuck Wagon Chili
Try this Smokin’ Chuck Wagon Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 15 oz. can tomato sauce
- 2 large sweet onions rough chopped
- 4 pounds of cubed beef (i used leftover tri tip, but chuck roast works well)
- 1/2 cup dried chopped garlic
- 1/4 cup new mexican chili powder
- 1/4 cup chipotle chili powder
- 15 oz. can mexican style stewed tomatoes
- 8 oz. can of chipotle peppers in adobo sauce chopped
- 1 teaspoon country bob’s seasoning salt
- dried chili peppers we use a few handfuls
- Carbohydrate 87.4970200203456 g
- Cholesterol 0 mg
- Fat 12.2961100072288 g
- Fiber 28.4235002876084 g
- Protein 14.1040300055271 g
- Saturated Fat 1.94830500097932 g
- Serving Size 1 1 recipe (2546g)
- Sodium 669.994000277807 mg
- Sugar 59.0735197327372 g
- Trans Fat 2.46050800116212 g
- Calories 433 calories
If you are not using leftover meat brown the raw meat first. Using a large Dutch oven rough chop your onions and layer them in the bottom. Then, layer your meat chunks, chipotle chili peppers, and the rest of the seasonings cover with water. I like to use a pair kitchen shears to cut the chipotle peppers. After adding all the ingredients to your Dutch oven place it on the Louisiana Grill/Smoker at 250 degrees (122c) for five hours or until the meat is tender. If you want to thicken it up the last half hour you can add a little flour mixed with water and stir that in. Do this a little at a time and you’ll see it thicken. When it gets to where you want just let it simmer for a little while.
