Instructions
- Set the grill to direct, high-heat grilling, 525°F. Preheat for 15 minutes and brush the grill grates clean.
- Set the grill to 525°F. Preheat for 15 minutes and brush the grill grates clean.
- Toss the chuck roast, 1 tbsp of the oil, salt, pepper, and cumin together in a mixing bowl.
- Heat the remaining oil in a Dutch oven over medium heat on the stovetop or side burner for 5 minutes. Add the onion and garlic and cook until softened and translucent, 5–8 minutes.
- Heat the remaining oil in a Dutch oven over medium heat on the stovetop for 5 minutes. Add the onion and garlic and cook until softened and translucent, 5–8 minutes.
- Add the beer, and bring to a simmer. Cook until the beer has reduced by about half, 6–8 minutes. Add the remaining chili ingredients and bring to a simmer.
- Add the beer, and bring to a simmer. Cook until the beer has reduced by about half, 6–8 minutes. Add the remaining chili ingredients and bring to a simmer.
- Add the chuck roast to the grill and cook until well browned and charred in spots, about 5 minutes per side.
- Add the chuck roast to the grill and cook until well browned and charred in spots, about 5 minutes per side.
- Prepare the grill for indirect medium-low heat grilling, 350°F.
- Reduce the heat of the grill to 350°F.
- Add the beef to the Dutch oven and transfer the pot to the grill.
- Add the beef to the Dutch oven and transfer the pot to the grill.
- Cook on the indirect side of the grill, with the Dutch oven uncovered, but with the grill lid closed, until the beef is tender, 2–2 ½ hours.
- Cook, with the Dutch oven uncovered, but with the grill lid closed, until the beef is tender, 2–2 ½ hours.
- Remove the Dutch oven from the grill and let rest for at least 10 minutes before serving.
- Remove the Dutch oven from the grill and let rest for at least 10 minutes before serving.
Special Equipment
- grill-proof Dutch oven
Take your grill anywhere
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