Justin's Smoked Beef Chili

I love to cook. My favorite cuisines are Mexican and Italian. I just bought an Instant Pot pressure cooker and I'm loving it.

2 time winner of the Mesto Outotec Chili cook off, this chili gets its smoky flavor from the slow smoked meat and added chipotle peppers.

This is for a big batch. Scale as needed.

4 pounds of solid beef (not ground) Either chuck or brisket (rubbed as shown below), or 7lb pork shoulder

2 large sweet onion

4 large jalapenos de-seeded and diced small

6 cloves of garlic - minced

3 tbsp cumin

3 tbsp white sugar

2 tbsp dark brown sugar

4 tbsp chili powder (I used McCormick Gourmet Organic Chili Powder)

½ tsp cayenne powder

½ Tbsp cinnamon

½ 8oz can of chipotle peppers minced in the adobo sauce.

1 6oz can of tomato paste

1 32oz of beef broth

3 15oz cans of red kidney beans (rinsed)

2 29oz cans of tomato sauce

2 14.5oz cans of diced tomatoes

2 14.5oz cans of fire roasted diced tomatoes

Smoke meat at 250 degrees until internal temp of 203. Expect 9 to 10 hours. I used mix of oak and mesquite wood. I rubbed meat with 50/50 salt and pepper mix, about 2 tablespoons of each as well as a tablespoon of garlic powder. I used about ¾ of the rub. Don't worry if you think you used too much because some will come off in the smoker, the rest comes off and seasons the chili.

While meat rests, sweat down onions and jalapenos in some olive oil. Just as onions become translucent, add the minced garlic and allow to cook another minute or two.

Add cumin, sugars, chili powder, cinnamon, and cayenne. Stir until combined.

Add all remaining ingredients and bring to low boil while stirring occasionally to avoid scorching.

While boiling, cut beef (or shred) into small pieces. Add them to the pot and reduce the heat to a slow simmer.

Continue to simmer for about an hour or so, stirring often.

Remove from heat and let it rest for several hours. Then divide and refrigerate overnight... it always tastes better the next day. Enjoy!

I added NO salt or pepper to the chili because there was plenty in the rub on the meat. You can always add more to adjust, but I suggest waiting until after the meat has simmered for a while to incorporate the salt and pepper from the rub.

Page footer