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 Chipotle Beef
Chipotle Beef


Chipotle Beef, we love good rich beef flavor, then add the smoky influence of the Southwest. I am in heaven. The tortillas were tougher than the beef. In a sauce made from fresh peppers, onions and tomatoes from the Murrieta Farmers Market along with chipotle peppers it was multiple layers of awesome. Hot enough for Ken and mild enough for Patti. There are so many serving options here: burritos, tacos or in a bowl…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Chipotle Beef
A Wood Pellet Grill Recipe

Prep Time: 30 minutes
Cook Time: 5 hours @ 225 degrees (107c)
Grill: Louisiana Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ pellets

See Video;

Ingredients: Chipotle Beef

  • 3 lbs of beef roast, I used Tri-Tip
  • 3 large tomatoes, chopped
  • 1 can beef broth
  • 3 or 4 Tbsp. chipotle chili powder (for sauce)
  • 1 can chipotle chili in adobo sauce (rough chopped)
  • 1 can of diced green chilies, undrained
  • 1 Tbsp. cumin
  • 1 Tbsp. whole peppercorns
  • ¼ tsp. Country Bob’s Sauces and Seasonings Seasoned Salt
  • 6 or 8 cloves of garlic, peeled and chopped
  • 1 large sweet onion, chopped
  • 1 dozen assorted fresh peppers to taste, both hot & sweet
  • Flour/ chipotle chili powder mix
  • Oil, (we used bacon drippings)

Chipotle Beef
A Wood Pellet Grill Recipe

Directions: Chipotle Beef

We smoked a large Tri Tip on the Louisiana Pellet Grill getting the most flavors out of the smoke. The next day I cut the Tri Tip into 2 inch chunks that I coated with a flour and chipotle chili mix I put together. In a large Dutch oven heat your oil and brown the meat.

We did a little at a time. When you have browned the meat remove the Dutch oven from the heat and add the rest of your ingredients to it. You want to just cover the meat with the beef broth. Now, onto the grill uncovered for about 5 hours @ 225* (107c).

When the meat is fork tender and the sauce as thick as you want it is time to eat. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: If you want to thicken your sauce by mixing a little flower with water and adding it to your Dutch oven. I used the flower/chipotle left after coating the meat.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Chipotle Beef
Coat the Meat with the Chipotle Flour

Chipotle Beef
Brown a Little at a Time

Chipotle Beef
Mix All your Ingredients in your Dutch Oven

Chipotle Beef
A Wood Pellet Grill Recipe

Chipotle Beef
5 Hours in the Smoke


Chipotle Beef 1


 Chipotle Beef

Chipotle Beef
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce
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Green Mountain Grills LLC 1 800 603 3398 Email: [email protected]
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This Post Has 3 Comments

  1. Avatar of Steve Allan
    Steve Allan

    What a great idea! I’m out of Chipotle powder for the time being, but have some good (and hot) New Mexican that might work well here if used wisely. We did chili with it recently and it was excellent!

    Thanks for sharing another fantastic recipe!

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