Traeger Chuck Roast Chili Recipe

Traeger Chuck Roast Chili uses real chunks of beef instead of ground meat. You rub cubed chuck roast with simple seasonings and smoke it on a rack above the chili base. After that, the beef goes into the pot and simmers until it's fork-tender. There are no beans, no skillet searing, and no need to stand over the stove.

Traeger Chuck Roast Chili Recipe

So, as written this recipe is an "over the top" recipe, and includes no beans. But if you like beans in your chili, feel free to add them during the last 30 minutes of cook time. I'm a firm believer in the "beans belong in chili" sentiment, but not everyone in my family agrees so I decided to take one for the team when I made this batch.

Likewise, if you'd rather not do an "over the top" version with a rack, you can brown the beef in a skillet on the stovetop before adding it to the pot with the chili base.

Why You'll Love This Recipe

Real chunks of beef. Chuck roast has enough fat and collagen to become tender and juicy, so every bite has real beef.
Smoke without having to watch it all day. The whole process takes about 2 to 3 hours, and most of that time you don't need to do anything.
A chili base you can make from pantry staples: canned tomatoes, tomato sauce, green chilies, and a few chili powders.
Easy cleanup. The Dutch oven handles everything, and the beef juices drip right into it.
It's even better the next day. Leftovers reheat well, so go ahead and make the whole pot.

Smoked Over The Top Chili

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

For the chuck roast

Chuck roast - 4 pounds. Look for good marbling because the fat keeps the meat juicy.
Salt - Kosher salt works well here.
New Mexico chili powder - This is ground chile pods, not a seasoning blend. Ancho chili powder is the closest swap.
Garlic powder and onion powder - Granulated versions work too.

For the chili base

Yellow onion - White onion works if that's what you have.
Whole canned tomatoes - Use the juice too. Crush the tomatoes with your hands or a spoon once they're in the pot.
Tomato sauce - One 15-ounce can.
Green chilies - A small can of diced green chilies.
New Mexico chili powder, dark chili powder, and guajillo chili powder - The guajillo is optional and adds a little fruity depth. If you can't find dark chili powder, use regular chili powder. I've got links down in the recipe card to my favorite brand for all of these powders, so stock up!
Garlic powder and cumin - Extra flavor! Use high quality seasonings that aren't old for the best results.

Brisket Chili

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

Preheat your Traeger to 325°F. Let it heat up fully with the lid closed.
Make the chili base by adding all the base ingredients to a Dutch oven and stirring them together. Place a wire rack over the top of the pot.
Cut the chuck roast into bite-size chunks.
Season the beef by mixing the salt, New Mexico chili powder, garlic powder, and onion powder. Coat the chuck chunks with this dry rub.
Smoke the beef over the chili by placing the cubed chuck on the wire rack above the chili base. Carefully move everything to the Traeger and cook for 45 minutes to an hour.
Put the chuck chunks into the chili base and stir.
Finish the chili by cooking for another 1 to 2 hours. Stir every 20 to 30 minutes until the chuck is fork-tender. If the chili base gets too thick, add a bit of water. Taste and add salt if needed.
Serve by ladling the chili into bowls and adding your favorite toppings.

Traeger Chili Mac

Recipe Tips

Cut the beef into evenly sized chunks - This way, they'll finish cooking at the same time, and you won't have any tough pieces.
Use a Dutch oven that's safe for the grill - Cast iron or enameled cast iron are both good choices. Avoid anything with plastic handles. Keep the lid off the entire time.
Be careful when moving the pot - It will be hot, heavy, and full of chili. Use sturdy gloves and move it slowly.
If you want beans, stir in a couple of cans of drained beans during the last 30 minutes. For a bean-filled smoked chili, try my Traeger Smoked Over the Top Chili.
For pellets, hickory, oak, and pecan all pair well with beef and chili. Mesquite has a stronger flavor, so use it sparingly.

Recipe FAQ

Why smoke the beef on a rack instead of in the chili?

The rack helps the seasoned beef absorb smoke and color before it goes into the pot. The juices and fat drip into the chili base below, so nothing is wasted.

Do I need to sear the chuck roast first?

No, you don't need to. The time on the rack gives the beef its color and flavor, so you can skip using a skillet.

How do I know when the chili is done?

Check the texture. The chuck is done when a fork slides in easily with almost no resistance. If the beef still feels tough, cook it for another 20 to 30 minutes.

What if my chili is too thick or too thin?

If your chili gets too thick, stir in a splash of water. If it's too thin, let it cook uncovered a bit longer so it can reduce.

How long do leftovers last?

Store chili in an airtight container in the fridge for 3 to 4 days, or freeze it for up to 3 months. Reheat on the stove over medium-low heat, adding a splash of water if needed.

Can I make this without a Traeger?

Yes, you can. For a stovetop cook, I'd brown the seasoned beef in batches in the Dutch oven, and then add the chili base and simmer gently on the stovetop.

Smoked Pulled Pork Chili

Serving Suggestions

Chili is even better with something to scoop or soak it up. Here are my favorite options:

For toppings, shredded cheddar, sour cream, sliced green onions, and crushed tortilla chips are always great choices.

More Recipes Like This

Check out my Incredible Chili Recipes collection for all of my favorite chili recipes!

Pin For Later

Yield: 8 servings

Traeger Chuck Roast Chili

No Ratings

Cubed chuck roast is rubbed, smoked on a rack over a chili base, then simmered in the pot until fork-tender.

Prep Time: 20 minutes

Cook Time: 2 hours 45 minutes

Total Time: 3 hours 5 minutes

Ingredients

Chuck Roast

4 pounds chuck roast
1 tablespoon salt
1 tablespoon New Mexico chili powder
2 teaspoons garlic powder
1 teaspoon onion powder

Chili Base

1 medium yellow onion, diced
1 28-ounce can whole tomatoes (with juice)
1 15-ounce can tomato sauce
2 cups water
1 4-ounce can green chilies
3 tablespoons New Mexico chili powder
2 tablespoons dark chili powder
1 teaspoon guajillo chili powder (optional)
1 teaspoon garlic powder
1 teaspoon cumin

Instructions

Preheat the Traeger to 325°F.
Put all of the chili base ingredients into a Dutch oven. Place a wire rack over the top of the Dutch oven.
Cut the chuck roast into chunks.
Combine the salt, chili powder, garlic powder, and onion powder. Coat the chuck roast chunks with the dry rub.
Place the cubed chuck on the wire rack above the chili base.
Carefully place the whole thing on the smoker. Cook for 45 minutes to an hour.
Put the chuck chunks into the chili base and stir.
Continue cooking for another 1 to 2 hours, stirring every 20 to 30 minutes, until the chuck is fork-tender.
You may need to add some water to the pot if the chili base gets too thick. Taste the chili base and add salt, if necessary.
Serve with your favorite chili fixings.