Difficulty: Intermediate
Beef
Frito Pie with Smoked Chuck Roast
Prep Time: 20 min
Cook Time: 5 hrs
Difficulty: Intermediate
Instructions
- Step 1: Preheat recteq to 275°F.
- Step 2: Cut chuck roast into 2 inch cubes, removing as much excess fat as possible. Season generously with chili seasoning and save about half to be used later.
- Step 3: Place on a Mesh Cooking Mat and cook until an internal temperature of 180°F. A deep brown crust should be formed, this will take about 2-2.5 hours.
- Step 4: Remove from the recteq and let cool, slightly. Then cut the cubes into smaller, bite sized pieces.
- Step 5: Turn the recteq up to 375°F and place a large Dutch oven in the smoker.
- Step 6: Once fully preheated, place oil in the pan along with the onion, poblano, jalapeños, tomato paste, and chipotle peppers with a large pinch of salt. Sauté for about 5 minutes or until softened.
- Step 7: Add the garlic and sauté for another minute. Then add in the crushed tomatoes, chicken stock, reserved rub, and the chopped roast.
- Step 8: Place lid on the Dutch oven, leaving a gap for steam to escape. Reduce the temperature to 325ºF and cook until the chuck roast is very tender and the liquid is slightly reduced. This should take another 2-2.5 hours.
- Step 9: If the chili needs to be thickened, add corn starch 1 tablespoon at a time until the desired consistency is achieved.
Ingredients
Serving Sizes
Roast
- 1 1/2 pound(s) Chuck Roast
- 1/2 each Pack of McCormick Chili Seasoning
- 1/2 each Large Yellow Onion, diced medium
- 1/2 each Poblano Pepper, seeded & diced
- 1 each Jalapeño Peppers, seeded & diced
- 1 1/2 tablespoon(s) Tomato Paste
- 1 tablespoon(s) Chipotle Peppers in Adobo
- 2 each Garlic Cloves, chopped
- 14 ounce(s) Crushed Tomatoes
- 1/2 quart(s) Chicken Stock
- 1 tablespoon(s) Canola Oil
- 1 tablespoon(s) Corn Starch
Toppings
- 1/2 each Bag of Fritos
- 1/2 each Tub of Sour Cream
- 1/2 each Jar of Pickled Jalapeños
- 1/2 each Red Onion, diced
- 8 ounce(s) Shredded Cheese
Tools Needed
- Large Bowl
- Knife
- Cutting Board
- Mesh Cooking Mat
- Dutch Oven
- Step 1: Preheat recteq to 275°F.
- Step 2: Cut chuck roast into 2 inch cubes, removing as much excess fat as possible. Season generously with chili seasoning and save about half to be used later.
- Step 3: Place on a Mesh Cooking Mat and cook until an internal temperature of 180°F. A deep brown crust should be formed, this will take about 2-2.5 hours.
- Step 4: Remove from the recteq and let cool, slightly. Then cut the cubes into smaller, bite sized pieces.
- Step 5: Turn the recteq up to 375°F and place a large Dutch oven in the smoker.
- Step 6: Once fully preheated, place oil in the pan along with the onion, poblano, jalapeños, tomato paste, and chipotle peppers with a large pinch of salt. Sauté for about 5 minutes or until softened.
- Step 7: Add the garlic and sauté for another minute. Then add in the crushed tomatoes, chicken stock, reserved rub, and the chopped roast.
- Step 8: Place lid on the Dutch oven, leaving a gap for steam to escape. Reduce the temperature to 325ºF and cook until the chuck roast is very tender and the liquid is slightly reduced. This should take another 2-2.5 hours.
- Step 9: If the chili needs to be thickened, add corn starch 1 tablespoon at a time until the desired consistency is achieved.
Chef Pairings
Serve with Fritos and your favorite taco and nacho toppings.