Pot roast chili

[PZ]

Purchased a nice looking chuck roast for $2.98/lb the other day and need to do something with it. Haven't made chili in a while so today is the day. I like it with beans. The chili was thick and good - savory and spicy but not too hot. Braising the meat after smoking made it super tender, and the braising liquid took on a meaty, slightly smoky flavor while the meat absorbed some of the spices.

Ingredients

• Chuck roast
• 3 cups dried pinto beans
• Assortment of dried chiles, stemmed and seeded
• Diced tomatoes - we have a bounty of heirloom tomatoes so we used 2 medium
• Some kind of steak seasoning - I used John Henry's Steakhouse. I also used cheap yellow mustard for a glue
• Seasonings to taste - I used thyme, cumin, cayenne powder, onion and garlic powders, mustard powder, smoked paprika
• Diced jalapeños, cheddar cheese, and sour cream as garnishes to taste

Cookers (method mostly detailed in the pic descriptions):

• GMG Davy for the chuck using GMG fruit wood blend
• Electric pressure cooker for the beans, tomatoes, and chiles

Dried beans, chiles, and diced tomatoes into the pressure cooker for 80 minutes.     Roast rubbed with mustard and Stock yard, wrapped in the fridge overnight, and into the Davy for 1.5 hours at 250 degrees Guests are not allowed to view images in posts, please Register or Login     Guests are not allowed to view images in posts, please Register or Login The liquid with tomatoes and chiles was removed from the pressure cooker and pureed using a stick blender, then added to a pot containing the chuck. The roast was braised for 3 hours at 250 degrees, in the oven covered.     After being removed from the braising liquid, the roast pulled easily into large hunks which were then chopped into small pieces. Guests are not allowed to view images in posts, please Register or Login     Guests are not allowed to view images in posts, please Register or Login The pot contains the braising liquid, meat, and beans. The rest of the spices were added and heated for about 30 minutes on low.     My wife's bowl: topped with sour cream, sharp cheddar cheese, and diced jalapeño. Guests are not allowed to view images in posts, please Register or Login     Guests are not allowed to view images in posts, please Register or Login

[Art Blade]

Oh man, that looks fantastic 

[BinnZ]

I'm totally not into such huge pieces of meat, but that recipe PZ, with the beans and Chile, jalapeños and other topping, man that got me hungry even after coming back from having diner in a restaurant

[PZ]

It was really good 

[Art Blade]

hehehe, I'm so glad I ate something moments ago

[mandru]

Looks delicious PZ. 

I really liked the usage of the pinto beans.  I don't know why kidneys with their overly chewy and indigestible thick skins seem to be the go to bean for a great bowl of red.

I'll put up with kidney beans in a chilled vinaigrette marinaded multi-bean salad but beyond that I don't care for them.

[fragger]

I shouldn't look at stuff like this in the morning... (sigh) Back to my brekky of toast and Vegemite

That looks and sounds terrific, PZ

[PZ]

Thanks gents 

I feel the same about kidney beans mandru - I will use some kidney beans in a 5 bean soup I make, but for chili there is no substitute for the creamy smoothness of pinto beans. I purchase those (dried) in the 20 pound sacks.