BBQ Dry Rub Chuck Roast Chili

This hearty American dish features a lean chuck roast that is first seasoned with a robust dry rub of garlic, cumin, and oregano. The meat is seared over mesquite smoke to infuse flavor before being cubed and simmered for hours in a rich broth. Finished with lime juice, chilies, and masa harina for thickness, this chili is best served hot with beans and soda crackers.

Cooking Method: Boiling, Grilling, Roasting, Smoking, Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 1496

Description

This hearty American dish features a lean chuck roast that is first seasoned with a robust dry rub of garlic, cumin, and oregano. The meat is seared over mesquite smoke to infuse flavor before being cubed and simmered for hours in a rich broth. Finished with lime juice, chilies, and masa harina for thickness, this chili is best served hot with beans and soda crackers.

Directions

1
Prepare the dry rub by mashing the crushed garlic with salt. Combine this mash with the mild and hot chile powders, Mexican oregano, and ground cumin.
2
Rub the chuck roast all over with the garlic-salt mash, then sprinkle with the remaining dry rub seasonings to coat lightly. Loosely cover with plastic wrap and refrigerate for 2 to 3 hours.
3
Prepare a grill with hardwood charcoal and mesquite wood chips. Soak the mesquite chips in water before use.
4
When the charcoal is covered in gray ash, spread it evenly and scatter the soaked mesquite chips over the coals.
5
Place the meat on the grill about one inch from the coals. Cover the grill and adjust dampers to maintain a slow, steady heat.
6
Sear the meat for about 12 minutes per side to flavor it with smoke, but do not cook it through. Remove from heat, save any surface juices, and transfer to the refrigerator.
7
Let the meat cool thoroughly for about one hour. Trim away any surface fat or cartilage.
8
Cube the meat into small pieces, saving all juices.
9
Heat the olive oil in a large, heavy pot over moderate heat. Stir in the garlic and sauté until translucent.
10
Add the cubed meat and reserved juices. Add beef broth to just cover the meat (about 1 cup).
11
Pour in the lime juice and sprinkle in the remaining seasonings. Crumble in the piquin chilies to adjust heat to taste.
12
Lower the heat to the lowest possible setting to maintain a simmer. Do not let the pot boil, as this will toughen the meat.
13
After the first hour, taste for seasoning. Every half hour, adjust seasoning and thicken the chili with masa harina, one teaspoon at a time, as needed.
14
Cook for a total of 3 hours. The chili will benefit from aging overnight in the refrigerator.
15
Serve simmering in heavy bowls with soda crackers and a side of beans.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1496kcal

% Daily Value *
Total Fat 61.4g95%
Saturated Fat 19.0g95%
Cholesterol 448mg150%
Sodium 980mg41%
Total Carbohydrate 10.8g4%
Dietary Fiber 4.5g18%
Sugars 0.4g
Protein 196.8g394%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bbq, chili, chuck roast, dry rub, mesquite, beef, slow cooked, american, grilled, spicy, masa harina, piquin chilies, main course, comfort food

Read it online: https://www.chefs-mate.com/recipe/bbq-dry-rub-3/