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Smoky Texas Chili

Smoky Texas Chili

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If you’re craving a hearty and comforting dish, look no further than this Smoky Texas Chili. This robust chili recipe features tender chunks of smoked beef chuck roast complemented by a rich blend of spices, making it perfect for family gatherings or cozy nights in. With its delightful aroma and satisfying flavors, this chili will surely become a staple in your kitchen. Plus, it’s easy to prepare and can be made ahead for added convenience. Whether paired with cornbread or enjoyed on its own, this Smoky Texas Chili promises to warm the soul and delight the taste buds.

Ingredients

Scale
  • 4 lbs smoked beef chuck roast
  • 1 Tbsp vegetable oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, coarsely chopped
  • ¼ cup dark chili powder
  • 1 Tbsp smoked paprika
  • 1 tsp paprika
  • 1 Tbsp cumin
  • 1 Tbsp fine black pepper
  • 1 tsp garlic powder
  • 2 roasted poblanos, coarsely chopped
  • 1 qt beef stock
  • 1 can (28 oz.) crushed tomatoes
  • 1 tsp Mexican oregano
  • 1 tsp beef base
  • 1 Tbsp Worcestershire sauce
  • Optional: Kosher salt to taste
  • 1 cup cornmeal (for dumplings)
  • 1 cup all-purpose flour (for dumplings)
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup honey or ½ cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • ¼½ cup shredded sharp cheddar
  • 1 small jalapeño, finely diced

Instructions

  1. Preheat the smoker to 250°F. Season the chuck roast with salt and pepper, then smoke for about eight hours.
  2. In a Dutch oven, heat vegetable oil over medium-high heat. Sauté diced onions until translucent, then add red bell peppers and sauté for two more minutes.
  3. Stir in spices and smoked beef, then pour in beef stock and crushed tomatoes. Add oregano and Worcestershire sauce, season to taste, and simmer covered for at least 40 minutes.
  4. For dumplings, mix cornmeal, flour, baking powder, salt, sugar, eggs, buttermilk, cheese, and jalapeños. Drop batter into simmering chili and cook for an additional 20 minutes.
  5. Serve warm with desired garnishes.

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