Here’s a favorite recipe of Pappy’s (without barbecue sauce!)

Ingredients:

• 3 to 4 lb chuck roast
• 1 LARGE Vidalia onion – of course you can sub this for another onion of your choosing – you need to dice this into 1/4 to 1/2-inch squares
• 4 or 5 stalks of celery – dice them or slice them, and have them at the ready
• 3 jumbo tbsp of minced garlic – add more if you love garlic
• 1/2 pound of bacon (use the grease to saute or caramelize the onions, garlic, and celery)
• 2 3-lb cans of kidney or chile beans
• 2 cans tomato sauce
• 2 cans Roma tomatoes – I like to leave them whole but you may want to at least cut them in half
• 2 3-oz jars of Bear Claw Chile Powder
• 2 tbsp of cumin
• 1 tbsp oregano
• 3 tbsp Kosher Salt – or, to taste

First I like to start with a nice and well-marbled chuck roast or pot roast as they may call it in some stores now.

Let’s do a nice 3 to 4 hour indirect smoke on a 3 to 4 pound roast – try to keep your temperature around 225 to 250 degrees.

While the chuck roast is smoking – fry and remove the bacon – lower the heat to a medium and toss in the onion, celery, garlic, and pepper of your choice. Saute for about 3 to 5 minutes or until the onions have turned clear or translucent.

Pour the onions concoction into a large pot and add the bacon (chopped of course) tomato sauce, Roma tomatoes, kidney beans, a jar of Bear Claw Chile Powder, cumin, oregano and pepper into the pot – LOW heat.

Then after you have smoked your chuck roast for at least 3 hours – cube this into 1/2 inch pieces and toss into the pot – fat and all – unless you are really scared of cholesterol !!!!

Let this simmer for another 2 to 3 hours or until the chuck roast is tender to the bite. This is where you’ll determine if you need more Bear Claw Chile Powder, salt, cumin, etc.

I usually cook chili in the morning for a late game or I cook it the day before if I have a noon kickoff!!