BTB Smoky Beef Chili

Check out this new twist on beef chili. It includes smoky chopped beef, ground beef and a blend of BTB seasonings.

Ingredients:

1 lb lean ground beef

1 lb beef round roast

1 medium sweet onion (walla walla) – chopped and divided

15oz can fire roasted tomatoes

15oz low sodium beef broth (use half)

15oz tomato puree

15oz organic tri-bean blend (rinsed)

1/2 cup of water

2 Tbsp unsalted butter

Flour for roux

Blend of BTB seasonings: Just blend with a spoon in a bowl.

1/8 cup - The Dust seasoning

1/8 cup - The Spicy Dry Marinade

Directions:

To give this chili a nice smokey flavor, we will teach you how to smoke the round roast. Smoke round roast before preparing the rest of the chili ingredients. Plan for about 3 to 3.5hrs for this activity.

1. Season round roast with The Dust. Sprinkle a generous amount on both sides of meat.
2. Starting the fire; For a gas grill - use a smoker box. For charcoal grill use lump wood and charcoal.
3. Gas grill - Set the temperature for low/medium heat to 220-225 degrees on temp gage. Smoke roast on indirect heat (away from the flame). Close the cover and smoke for about 3hrs.
4. Charcoal grill - Start your coals. Once the coals are white you can put the meat on the back of the grill away from coals. Smoke the roast on indirect heat away from the coals. Close the cover and smoke for about 3 hours.
5. You will know the meat is done when it is firm to touch and the color is a deep Mahogany.

Once the roast is done, it is time to get the rest of your chili going.

1. First take your ground beef out of the refrigerator and let it sit for about 15 minutes. 
2. Spray a large skillet with non-stick and turn stove-top to medium.
3. Season the ground beef with about ¼ of the BTB blended seasonings. Saute the ground beef with half of the chopped onions. Make sure the ground beef is fully cooked.

While the ground beef and onion mixture is cooking, chop the cooled smoked beef round roast into bite size pieces (about 1 inch by 1 inch).

Make your beef roux

Get a clean smaller saute pan. Turn the burner to medium heat and melt the butter. Once the butter is melted, stir in some flour until it begins to thicken.  Slowly add half of the beef broth to the mixture. As it heats and thickens, gradually add more flour and whisk until fully blended and thick. Turn down the heat as you whisk until you have the desired consistency.

Place all ingredients (except beans) in the crockpot. Add the water and blend of BTB seasonings last.

Turn your crockpot on low and set the timer for 6 hours.

For the last hour of cooking add the can of beans. Adding them at the end will keep them from breaking down in your chili. 

Your chili is ready to serve after your beans have been cooking in the chili for that last hour. Grab a ladle and serve, top with shredded cheese if you like.