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Texas Chili on the Romertopf Clay Dutch Oven

Texas Chili on the Romertopf Clay Dutch Oven


    Red Meat




    4 hours




    Serves 4-6

Elevate Your Chili Game: Unleashing the Flavor Fury of O.T.T. Chuck Roast Texas Chili on the Big Green Egg

Is there any one comfort food that warms both the body and soul as much as a good bowl of hot chili on a cold winters night?  (it’s even good here in 79° South Florida)  The savory blend of spices mixed with the rich smoked chuck roast make for a spoon (or fork) full of comfort that will leave you warm, full and satisfied.  Yes, we decided to forgo the normal ground beef chili (NO BEANS, we like Texas Style Chili)) and elevated it by smoking a chuck roast over the pot of veggies. The flavor from all of those juicy drippings falling on the veggies and helping them soften is something that just can’t be attained by any other means.  So sit back and prepare yourself for Texas Style OTT Chuck Roast Chili!

Prepare to embark on a flavor journey like no other as we delve into the realm of chili mastery on the Big Green Egg. This isn't your average chili recipe; it's a symphony of savory delights, starring the one and only chuck roast. With its rich marbling and tender texture, chuck roast transforms the humble chili into a gastronomic masterpiece that will tantalize your taste buds and leave you craving for more. So, fire up your Big Green Egg or other smoker and let's dive into the world of over-the-top chuck roast chili!

Unleashing the Flavor Fury:

Imagine the sights and sounds of juicy chuck roast hitting the grates of your Big Green Egg, infusing the air with tantalizing aromas. This is where the magic begins. The Big Green Egg's superior heat retention and temperature control allow you to achieve the perfect smoke on your chuck roast, locking in those mouthwatering juices and enhancing the depth of flavor.

But the real secret to elevating your chili lies in the slow-cooking process in the Clay Dutch Oven. As the chuck roast smokes, then simmers low and slow in a bath of spices, tomatoes, and peppers, it undergoes a magical transformation, becoming melt-in-your-mouth tender while infusing the chili with rich, beefy goodness.

Crafting the Perfect Blend:

Creating the ultimate chuck roast chili is all about balance. You'll want to strike the perfect harmony between savory, spicy, and smoky flavors, ensuring each bite is a symphony of taste sensations. Start by building a solid foundation of aromatic vegetables – onions, garlic, and bell peppers – cooked to softened perfection in the rich juices of the chuck roast.

Next, layer on the spices – chili powder being the main one, adding its own distinct note to the flavor profile. And let's not forget the heat – whether you prefer a subtle kick or a fiery inferno, a generous dose of jalapeños or cayenne pepper will take your chili to the next level.

But perhaps the pièce de résistance is the addition of smoky elements. The Big Green Egg imparts a distinct smokiness to the chuck roast, but why stop there? A handful of Smoke Your Bourbon wood chunks added to the coals will infuse your chili with layers of complex, wood-fired flavor that will keep you coming back for more.  Remember, not too many though, smoke is an ingredient, use it wisely!

Serving Up Satisfaction:

As your chuck roast chili simmers away on the Big Green Egg, anticipation builds with each passing minute. Finally, the moment of truth arrives – it's time to dish up this culinary masterpiece and savor the fruits of your labor.

Garnish your chili with a generous dollop of sour cream, a sprinkle of fresh cilantro, and a handful of shredded cheese for the perfect finishing touch. I really enjoy some Fritos corn chips crushed up and sprinkled over the top.  The crunch really adds a great texture to the chili.  Serve alongside warm cornbread or fluffy rice to soak up every last drop of flavor.

And don't forget to pair your chili with your favorite beverage – whether it's a crisp beer, a bold red wine, or a refreshing soda, the right drink will elevate your chili experience to new heights. 


In the world of chili aficionados, there's no greater thrill than crafting the perfect bowl of chili. And with the Big Green Egg as your culinary canvas, the possibilities are endless. So, next time you're craving a hearty and flavorful meal, don't settle for the ordinary – unleash the flavor fury of chuck roast chili on your Big Green Egg and prepare to be amazed. 

Tips for Elevating Your Chuck Roast Chili on the Big Green Egg

1. Choosing the Right Chuck Roast:

  • Look for a chuck roast with good marbling; this fat content will melt during the cooking process, enhancing the flavor and tenderness of your chili.

  • Before placing the chuck roast on the grill, bring it to room temperature to ensure even cooking.

2. Mastering the Big Green Egg:

  • Utilize the Big Green Egg's ability to maintain consistent temperatures for the perfect low and slow cooking essential for your chili.

  • Experiment with different hardwoods like oak, hickory, or mesquite to find the smoky flavor that suits your palate. Remember, the wood should complement the meat, not overpower it.

3. Optimizing the Clay Dutch Oven:

  • Using a clay Dutch oven inside your Big Green Egg can significantly enhance the chili's flavor. The clay material distributes heat evenly, allowing your chili ingredients to simmer to perfection.
  • Seal the lid properly to maintain consistent temperature and pressure inside the Romertopf Dutch oven, ensuring that your chuck roast becomes succulently tender.

4. Balancing the Flavors:

  • Develop a rich flavor base by sautéing your aromatics (onions, garlic, bell peppers) until they are golden and fragrant before adding them to the chili.
  • Don’t rush the spice addition. Add your chili powder and other seasonings early in the cooking process to allow their flavors to meld and deepen.

5. The Art of Smoking:

  • Less is more when it comes to smoke. You aim for a hint of smokiness to enhance, not overwhelm, the other flavors in your chili.
  • Keep the smoke flowing smoothly around the chuck roast by maintaining proper ventilation in your Big Green Egg.

6. Simmering and Serving:

  • Patience is key when simmering your chili in the clay Dutch oven. Allow enough time for the flavors to marry and the chuck roast to become fork-tender.
  • When ready to serve, taste your chili and adjust the seasoning if necessary. Sometimes, a pinch of salt or a splash of vinegar can elevate the flavors just right.

7. Garnish and Accompaniments:

  • Garnishes can transform your chili from good to great. Consider a variety of textures and flavors, like creamy sour cream, fresh cilantro, tangy cheese, and crunchy Fritos.
  • Think about the side dishes and drinks that will complement your chili. A good pairing enhances both the chili and the accompanying beverage or side.

8. Experiment and Personalize:

  • Don't be afraid to put your twist on the recipe. Chili is a personal dish, and experimenting with different ingredients or techniques can lead to your signature creation.


  1. Place 2 FOGO Firestarters inside a Blazaball and place it on the charcoal grate. Use your charcoal starter to light them.  Once burning, fill your grill with FOGO Super Premium Charcoal until just below the conveggtor.  Add 2-3 smoking chunks and add the conveggtor and cooking grate.   Prepare the grill for indirect cooking at 250°.
  2. Pat the Chuck Roast dry and trim off any extra fat. Season it with the Notorious P.I.G. BBQ Rub and a sprinkling of Jacobsens salt.  Set the meat aside.
  3. Put all of the chopped onions, minced garlic and chopped peppers in the Clay Dutch Oven and coat with the chili powder. Place the pot, uncovered in the center of the cooking grate and place the rack over the opening.  Put the Chuck Roast on the grate over the pot of vegetables and smoke for one hour.
  4. After one hour, place all of the other ingredients in the Clay Dutch Oven. Stir to combine everything well. Now take the Chuck Roast and put it down into the pot.  The juices etc. should just about cover the meat.  Place the lid on the pot, close the dome and cook for 2-3 more hours, until the meat will easily shred.
  5. Once you have reached this point, remove the meat from the chili and shred it. You’ll want to put on a pair of cotton gloves covered with rubber gloves to protect your hands from the heat.  Put all of the shredded beef back into the chili and stir well.

For serving, I like to place some chili in a bowl, put a dollop of sour cream in the center,  sprinkle with shredded sharp cheddar cheese and crush some Fritos corn chips over the top. 


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