COOK IT.
While smoking the chuck roast, prepare your over-the-top chili base. On the stovetop and in at least a 7-quart Dutch oven, toast your dried guajillo chiles and chile de árbol for 2-3 minutes until fragrant.
Once bubbling, remove it from the stovetop. Transfer and place it uncovered back in the smoker for another 2-3 hours to infuse with extra flavor.
Finally, enjoy the over-the-top chili with your desired sides, like our sweet potato honey cornbread, and garnishes such as avocado and shredded cheese.
Add 2 cups of beef stock, covering and reducing the heat once simmering. Leave for another 10-15 minutes until the chiles soften.
Pour the chile and stock mixture into a blender along with the chipotle peppers and adobo sauce. Pulse until a smooth, red paste and set aside for later.
Heat oil in your Dutch oven and, once hot, add the jalapeños and onions. Fry for 4-5 minutes until soft, then add the garlic and cook for another 30 seconds as you keep stirring.
Pour the strong coffee, reserved red chile paste, apple cider vinegar, and 4 remaining cups of stock into the pot. Take care to scrape the bottom with a wooden spoon.
Stir in the tomato paste, diced tomatoes, and chuck roast chili recipe spice mix. Remove from the stovetop and set aside until the meat is ready.
Once done smoking, take your chuck roast from the smoker and let it rest for 10 minutes.
Turn up the smoker’s heat to 275 °F.
While the smoker temperature rises to the desired level, cube your roast into bite-sized pieces and discard significant chunks of fat. Add the cubed meat to the Dutch oven along with the black beans and stir.