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Smoky Texas Chili

Smoky Texas Chili
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Indulge in the robust flavors of Smoky Texas Chili, a dish that combines tender smoked beef with a medley of spices for a truly satisfying experience. Perfect for game days or cozy family gatherings, this chili is filled with rich, savory notes that will have everyone asking for seconds. Customize it to your liking with versatile toppings such as shredded cheese, fresh scallions, or a dollop of sour cream. With easy preparation steps and a hearty texture, this recipe is designed to impress both novice and seasoned cooks alike.

Ingredients

Scale
  • 4 lbs smoked beef chuck roast, cut into cubes
  • 1 Tbsp vegetable oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, 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
  • 28 oz crushed tomatoes
  • 1 tsp Mexican oregano
  • 1 tsp beef base
  • 1 Tbsp Worcestershire sauce
  • Optional: Kosher salt to taste
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup honey or ½ cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • ¼ –½ cup shredded sharp cheddar
  • 1 small jalapeño, finely diced

Instructions

  1. Preheat smoker to 250°F.
  2. Season trimmed Chuck Roast generously with salt and pepper.
  3. Place Chuck Roast on rack in smoker according to manufacturer’s instructions. Set timer for 8 hours.
  4. After 4 hours or when the roast reaches an internal temperature of 180°F, wrap with unwaxed butcher paper and place back on smoker.
  5. After 4 more hours or when the roast reaches 208–210°F internal temperature, remove roast from smoker.
  6. Let rest in butcher paper for at least 1 hour. Slice roast into cubes right before adding to chili.
  7. In a dutch oven, heat vegetable oil over MEDIUM-HIGH heat. Add chopped onion and sprinkle with salt if desired. Sauté until onions are translucent (about 5 minutes). Add red peppers and sauté for another 2 minutes.
  8. Add chili powder, paprika, cumin, black pepper, and garlic powder stirring frequently for about a minute allowing spices to bloom but not burn.
  9. Add cubed smoked Chuck Roast and poblano peppers. Stir in beef stock and tomatoes to deglaze the bottom of the pot.
  10. Add oregano, beef base, and Worcestershire sauce to pot. Season with salt and pepper to taste.
  11. Bring chili to a boil then turn stove to LOW heat and simmer covered for about 40 minutes while stirring occasionally.
  12. While chili cooks, mix together cornmeal, flour, baking powder, salt, and sugar for cheddar jalapeño dumplings.
  13. Add eggs folding gently to combine followed by stirring buttermilk into mixture until combined.
  14. Gently fold in cheese and jalapeños being careful not to overmix batter.
  15. Place dollops of dumpling batter (about 1–2 oz.) into simmering chili. Continue cooking covered for another 20 minutes until dumplings are firm yet fluffy.
  16. Serve chili in bowls garnished with shredded cheese, sliced scallions, cilantro leaves, or a dollop of sour cream as desired.

Nutrition

Find it online: https://cookingwithbrianna.com/smoky-texas-chili/