Chuckie's Killer Chili
N/A

Bold. Meaty. Dangerously addictive.
This isn’t your average tailgate chili—Chuckie’s Killer Chili brings the heat with a twist that sneaks up and smacks your taste buds (in the best way). Loaded with chunks of tender smoky beef chuck, and a secret weapon: a hefty spoonful of Twisted Thai Chili Crisp. It adds a blast of heat, garlic-shallot, and Thai chilis that cuts through the richness like a pro.

Simmered low and slow, the flavors deepen into something primal—umami-rich, smoky, a little sweet, and unapologetically spicy. Top it with sharp cheddar, green onions, and another drizzle of chili crisp—if you dare.

Ingredients

2 lbs chuck roast

1 tbs oil or for more flavor Oh My Garlic or Twisted Thai oil

1 large onion diced

6-8 garlic cloves crushed or diced

16 oz chili paste

1 tbs cumin

1 tbs oregano

1 tbs Oh My Garlic or Twisted Thai crisp

28oz can of crushed tomatoes or diced tomatoes

32 oz beef stock

2 bay leaves

1 cinnamon stick (optional)

32 oz of drained and rinsed beans (optional)

Salt and pepper

Instructions

 

  1. Cut the chuck roast into bite size pieces. Removing any excess fat. Salt and pepper.
  2. Cold smoke the meat or pan sear it. Cold smoke for about an hour to get a nice mild smoke flavor in the chili. Smoke for longer to get more smoke taste. If you pan sear, sear the meat until a golden brown crust appears.
  3. Using a cast iron Dutch oven or another thick bottom stock pot, cook the onions in a tbs or 2 of a neutral oil. Cook for about 4-5 minutes. The onions don't need to be all the way done.
  4. Add in the garlic and allow to cook for about a minute before adding in the chili paste, cumin, and oregano. Allow all of that to cook until it becomes fragrant with the chilis and garlic.
  5. Add back the meat, add the diced tomatoes, beef stock, bay leaves, chili crisp and cinnamon stick. Add a couple of large pinches of salt, about a teaspoon and some black pepper. Put the lid on and put in an oven at 275 degrees F for 3-4 hours. Cook until the meat is tender.
  6. Once the chili has cooked, you can add in the beans. The beans can help cool down the chili to eat. Serve with your favorite side.

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