Ingredients

• 3 lbs chuck roast, smoked
• 4 jalapenos, de-seeded and chopped
• 2 yellow onions
• 4 garlic cloves
• 1 bell's two-hearted ale
• 2 (28 ounce) cans petite diced tomatoes
• 1 (14 1/2 ounce) can tomato sauce
• 1 (14 1/2 ounce) can rotel
• 1 (6 ounce) can tomato paste
• 5 slices bacon
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked pepper
• 1 teaspoon of each Tabasco sauce (green, red, and brown)
• 2 tablespoons taco sauce
• 1 tablespoon Worcestershire sauce

Instructions

1. Coat chuck roast with oil and, apply Meatheads's Big Bad Beef Rub. Smoke at 225 for about 7 hours until around 165 for a more cubed/chunky chili, or wrap in foil at 165 and cook to 195 for a more stringy/pulled type texture. Set aside to cool.

2. While chuck roast is cooling, de-seed and chop 4 jalepenos and chop 2 yellow onions.

3. Cook bacon in chili pot, set aside for a snack. Add veggies to bacon grease with some salt and pepper. Cook veggies on medium heat until translucent and almost carmelized. Add garlic at the last 30 seconds of the saute.

4. Add chili powder, cumin, and oregano into the sauteed veggies allowing the spices to "bloom", about 30 seconds.

5. Pour in 1 Two Hearted Ale and allow alcohol to cook out for about 5-10 minutes.

6. Add the petite diced tomatoes, tomato sauce, Rotel, and tomato paste. Chop chuck roast into small cubes, about 1/4"", add to pot. Add splashes of Tabasco (green, red, and brown), Worcestershire, and taco sauce. Gauge thickness at this point, add more liquid/beer if necessary. Bring to boil, turn down to simmer for about 3 hours, lid on for the 1st hour.Chili is done when meat is tender and slightly reduced and at desired thickness.".