Terry The Toad
is one Smokin' Farker
I made this over the weekend. It's sort of a spin-off from Pepper Stout Beef.
Sorry, I forgot to take any pics, but I decided to post anyway in case someone else wants to try it.
It was pretty easy to make and turned out way better than I imagined.
2.5 lb chuck roast
1 large green pepper (diced)
1 large yellow or white onion (diced)
1 Tbsp minced garlic
1 12oz bottle beer
1 28oz can diced tomatoes
2 16oz cans pinto beans
1 6oz can tomato paste
3 Tbsp chili powder
1 tsp salt
1 tsp sugar
1 bay leaf
Smoke the chuck roast at 275 for 3-4 hours.
Place the green pepper, onion and garlic in a 1/2 size aluminum chafing (or similar) pan.
Add the beer.
Place the roast on top.
Cover tightly with aluminum foil and cook 2 more hours (or until roast is probe tender.)
Now, in your kitchen...
Remove the roast, trim fat and chop into small pieces.
Drain (and reserve) the liquid from the peppers/onions.
Add the beef, peppers, and onions to a large cooking pot.
Add about 1 cup of the reserved liquid.
Stir in chili powder, salt and sugar.
Cook on medium high heat for a few minutes (stir frequently.)
Stir in tomatoes, tomato paste, beans and bay leaf.
(Adjust with reserved liquid and/or water to achieve desired consistency.)
Bring to a high simmer, then reduce heat and slow simmer for about 15 minutes (stirring occasionally.)
Serve with freshly grated sharp cheddar and BBQ-flavored Fritos. (Yeah, the Frito thing might sound
a little strange - but they really put this chili over the top!)
Sorry, I forgot to take any pics, but I decided to post anyway in case someone else wants to try it.
It was pretty easy to make and turned out way better than I imagined.
2.5 lb chuck roast
1 large green pepper (diced)
1 large yellow or white onion (diced)
1 Tbsp minced garlic
1 12oz bottle beer
1 28oz can diced tomatoes
2 16oz cans pinto beans
1 6oz can tomato paste
3 Tbsp chili powder
1 tsp salt
1 tsp sugar
1 bay leaf
Smoke the chuck roast at 275 for 3-4 hours.
Place the green pepper, onion and garlic in a 1/2 size aluminum chafing (or similar) pan.
Add the beer.
Place the roast on top.
Cover tightly with aluminum foil and cook 2 more hours (or until roast is probe tender.)
Now, in your kitchen...
Remove the roast, trim fat and chop into small pieces.
Drain (and reserve) the liquid from the peppers/onions.
Add the beef, peppers, and onions to a large cooking pot.
Add about 1 cup of the reserved liquid.
Stir in chili powder, salt and sugar.
Cook on medium high heat for a few minutes (stir frequently.)
Stir in tomatoes, tomato paste, beans and bay leaf.
(Adjust with reserved liquid and/or water to achieve desired consistency.)
Bring to a high simmer, then reduce heat and slow simmer for about 15 minutes (stirring occasionally.)
Serve with freshly grated sharp cheddar and BBQ-flavored Fritos. (Yeah, the Frito thing might sound
a little strange - but they really put this chili over the top!)
