Award Winning Chili

  • 3ish lb. Chuck Roast

  • 12oz Package Bacon, diced

  • 5 Guajillos

  • 4 Ancho

  • 3 New Mexico

  • 8 Arbol

  • 1 Large Red Onion, diced

  • 2 Bulbs Garlic, minced

  • 1-4 Jalapenos, diced

  • 1-4 Habaneros, diced

  • 1-4 Serranos, diced

  • 2 Poblanos, diced

  • 1 Red Pepper, diced

  • 1 Can Chipotle in Adobo

  • 1 16oz Jar Ten Ten BBQ Lexington Style Sauce

  • 8oz Beer of Choice

  • 8oz Beef Broth

  • 2 Tablespoons Cumin

  • 2 Tablespoons Brown Sugar

1)  Lightly season the chuck roast with salt and pepper or your favorite rub and smoke at 225° for 5-6 hours or until a nice bark is achieved and the temp is around 165° internal.

2)  Toast the guajillos, anchos, new mexico and arbol Chili's in a dry skillet over medium heat until they start to slightly smoke, smell aromatic and get soft.  Remove from heat and fill skillet with water until Chili's are submerged.  Cover with a plate to help keep them submerged.  Set aside for 20-30 minutes.

3)  In a Dutch oven render down the bacon until it is crispy. Remove bacon from Dutch oven and set aside. Add onions and cook until soft, and then add garlic.  After a few more minutes add all diced peppers and cook until soft and onions are translucent.  Vary the amount of the jalapenos, habaneros and serranos to your desired heat level.  A good starting point is 2 each.  That will provide a good amount of heat.

4)  Take skillet of now re-hydrated Chili's and drain off all water.  Add the Chili's to a blender along with the can of chipotle in adobo and the jar of Lexington Style BBQ sauce.  Blend until smooth and add to the Dutch oven.  Add beer(I usually use stout, brown or amber), beef broth, cumin and brown sugar.  Dice smoked chuck roast into 1/4" cubes and add along with the bacon.

5)  Mix everything well, set to low temp and simmer for a few hours.  Profit!

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Ten Ten BBQ, LLC

Mooresville, NC


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