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.