If you have time on your hands and you want to give this a try, it is worth your time. If you have a smoker, start with smoking the chuck roast to infuse some great smoke flavor. If you don’t have a smoker, you can slow cook or instant pot your chuck with some liquid smoke.
I do not like intense heat, I don’t eat buffalo wings. I love this. There is a lot of spice going on but it is flavor making spice, not scary spice.
- 2.5 lb Chuck Roast (Blade Roast)
- 1 lb Hot Sausage (I used Johnsonville Tex Mex Sausage)
- 1 C Beef Broth
- 2 1/2 tsp Salt (2 tsp as rub, 1/2 tsp in chili)
- 2 1/2 tsp Pepper (2 tsp as rub, 1/2 tsp in chili)
- 1/2 C Diced Bell Pepper
- 1 Small Diced Onion
- 2 28 oz Cans Diced Tomato
- 2 Tbl Tomato Paste
- 1 14 oz Can Black Soy Beans
- 1 tsp Frank’s Red Hot
- 2 Chipotle Peppers (From Canned Chipotle in Adobo Sauce)
- 1 Tbl of the Adobo Sauce
- 2 Tbl Chili Powder
- 1 Tbl Cumin
- 2 Tbl Smoked Paprika
- 1 Tbl Granulated Garlic / Garlic Powder
The How To
Rub 2 teaspoons of salt & pepper evenly around the roast. Place onto your smoker at 200* for 2 hours until it becomes a nice mahogany color. Transfer to the instant pot or slow cooker and add 1 cup beef broth. Cook on high pressure for 2 hours in the instant pot or high for 6-8 hours in a slow cooker until fork tender. If you don’t have a smoker, add 1 Tablespoon of liquid smoke to the beef broth and skip the smoker step.
When you have about 30 minutes of cook time left on the roast, cook the sausage on medium heat in a large pot. Add the onion and pepper, cook with the sausage until soft and translucent. Once the roast is finished, add to the pot and shred. It should easily shred without much effort. Add the cooking liquid from the roast and all the remaining ingredients. Cook for at least 45 minutes. This is great the day after so nice to prepare ahead of time for a group. It does take some time but so worth the wait. Enjoy!