I’m smoking a 3.5 pound chuck roast and taking it to 185 internal and using that as my base for chili on Friday. Should take around 4 hours at 300 degrees. Adding in a pound of smoked ground breakfast sausage COOKED. All meats are cooked prior to combining for me. Honestly, if I was doing a chuck roast, I’d take it to 195 or so. I’d cook it differently if I was doing just a chuck roast to eat alone (would put it in a pan with onions, potatoes, carrots and beef broth). Taking it to 185, it won’t be done for chili but it cooks it mostly through in order for me to cube it up and it will fall apart tender when I cook it for four hours:
I’ll char the onion, poblano and red bell pepper on the grill prior to cutting and putting in pot as well.
3.5 pound chuck roast will yield 2.5 lbs of beef
1 lb of breakfast sausage
Depending on yield of chuck roast, I may add a pound of ground beef
1 large onion, 1 poblano, 1 red bell pepper, 1 or 2 chipotle pepper in ancho (depending on how hot I want it), 2 tablespoons minced garlic, 2 cans of HEB fire roasted garlic tomatoes
All purpose seasoning (salt, pepper, garlic), chili powder, worstishire (sp?) sauce, cholula sauce, and a quart and a half of beef broth. Maybe a couple tablespoons of tomato paste.
the most important ingredient: no fucking beans.
Let it simmer until it thickens up (usually around 4 or 5 hours).