Ingredients:

  • 3 lbs beef chuck roast, cut into 1/2 inch cubes
  • 3 tbsp Meat Church Chili Seasoning
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 cup beef bone broth
  • 1 bottle (12 oz) dark lager or stout beer
  • 2 tbsp brown sugar

Instructions:

  1. Pat the beef cubes dry with paper towels. Toss the meat in a bowl with the Meat Church Chili Seasoning until evenly coated.
  2. Heat avocado oil in a cast iron Dutch oven over medium-high heat and sear the beef in batches until a deep brown crust forms on all sides.
  3. Transfer the seared beef and the uncovered Dutch oven onto a smoker set to 225°F (107°C). Smoke for 2 to 3 hours until the meat has a rich, smoky aroma.
  4. Stir in the diced onions and minced garlic, cooking until the onions become translucent.
  5. Add the tomato paste, fire-roasted tomatoes, beef bone broth, beer, and brown sugar to the pot.
  6. Cover the pot with the lid and return it to the smoker (or a 300°F oven) for another 3 hours until the liquid is thick and glossy and the beef is fork-tender.