Smoky Texas Chili
If you’re looking for a hearty and flavorful dish that brings the warmth of Texas straight to your table, then you’re in the right place! This Smoky Texas Chili is not just any chili; it’s a comforting bowl of goodness, perfect for game days or cozy family gatherings. The unique smokiness from the beef chuck roast paired with rich spices creates a savory experience that will have everyone coming back for seconds.
This recipe is special to me because it combines easy preparation with deep, satisfying flavors. Plus, it’s a fantastic way to feed a crowd—making it ideal for those busy weeknights or festive occasions when you want something delicious without spending all day in the kitchen.
Why You’ll Love This Recipe
- Easy to prepare: With straightforward steps, you’ll have this smoky delight simmering in no time!
- Family-friendly: Everyone loves a good chili, and this one is sure to please both kids and adults alike.
- Make-ahead convenience: You can easily prepare this dish in advance, allowing the flavors to deepen overnight!
- Delicious flavor: The combination of smoked meat and spices creates an unforgettable chili experience.
- Great for sharing: Perfect for potlucks or gatherings, this recipe serves up to 16 people!
Ingredients You’ll Need
Gathering your ingredients is half the fun! This Smoky Texas Chili uses simple, wholesome items that pack a punch of flavor. Here’s what you’ll need:
- 4 lbs. Beef Chuck Roast, smoked, cut into 1-inch cubes
- 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
- 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
Variations
One of the best things about Smoky Texas Chili is its flexibility! You can easily modify it to suit your taste preferences or dietary needs.
- Swap the protein: Try using turkey or chicken instead of beef for a lighter option.
- Add beans: If you love beans in your chili, feel free to stir in some cooked kidney or black beans.
- Increase the heat: For those who enjoy a spicy kick, add more jalapeños or even some diced serrano peppers.
- Go vegetarian: Replace the beef with hearty vegetables like zucchini and mushrooms along with vegetable stock.
How to Make Smoky Texas Chili
Step 1: Smoke the Beef
Start by adding wood chunks, chips, pellets, or charcoal to your smoker according to the manufacturer’s instructions and preheat it to 250°F. While it’s heating up, season your trimmed chuck roast generously with salt and pepper—this step enhances the flavor immensely! Afterward, place your seasoned roast on the rack inside the smoker and set a timer for 8 hours. Smoking infuses wonderful depth into the meat.
Step 2: Wrap and Continue Smoking
After about four hours—or once your roast reaches an internal temperature of 180°F—wrap it with unwaxed butcher paper and place it back in the smoker. This technique helps keep moisture in while allowing that beautiful smokiness to penetrate further into the meat.
Step 3: Cube Your Smoked Roast
Once your roast has reached about 208–210°F after another four hours, remove it from the smoker and let it rest wrapped for at least an hour. This resting period allows juices to redistribute throughout the meat for maximum tenderness. When ready, slice your roast into cubes right before adding them into your chili pot.
Step 4: Sauté Your Veggies
In a Dutch oven over medium-high heat, heat vegetable oil and add your diced onion (sprinkling with salt if desired). Sauté until translucent—about five minutes—then toss in coarsely chopped red bell pepper for another two minutes of cooking time. Adding these veggies first builds a savory base for your chili.
Step 5: Add Spices & Meat
Now it’s time to bring out those flavors! Stir in dark chili powder, smoked paprika, paprika, cumin, fine black pepper, and garlic powder while stirring frequently for about a minute until fragrant (but not burnt). Next, add your cubed smoked chuck roast and roasted poblano peppers until everything is coated in those lovely spices.
Step 6: Pour In Stock & Tomatoes
Stir in beef stock and crushed tomatoes into the pot while deglazing any browned bits from the bottom—those little bits are packed with flavor! Then add Mexican oregano, beef base, Worcestershire sauce, and season with additional salt and pepper as needed.
Step 7: Simmer Away
Bring your mixture to a boil before reducing heat to low and covering it up while it simmers gently for about 40 minutes—stir occasionally during this time so nothing sticks!
Step 8: Prepare Dumplings
While that delicious chili simmers away on low heat, mix together cornmeal, flour, baking powder, salt, and sugar in a separate bowl for cheddar jalapeño dumplings. Gently fold in eggs followed by buttermilk until combined; then fold in shredded cheese and diced jalapeños without over-mixing!
Step 9: Add Dumplings
Using one or two-ounce dollops of dumpling batter spooned directly onto simmering chili is next! Cover again and simmer for an additional twenty minutes until dumplings are fluffy yet firm.
Step 10: Serve & Enjoy!
Spoon out generous servings of this hearty Smoky Texas Chili into bowls garnished with shredded cheese on top alongside sliced scallions or fresh cilantro leaves if desired (and maybe even a dollop of sour cream!). Enjoy every bite—you’ve earned it!
Pro Tips for Making Smoky Texas Chili
Making Smoky Texas Chili is a rewarding experience, and with these tips, you’ll elevate your chili-making game to the next level!
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Choose Quality Meat: Opt for a good-quality beef chuck roast. The better the meat, the richer and more flavorful your chili will be.
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Season Generously: Don’t skimp on seasoning! Properly seasoning your meat and vegetables helps build depth in flavor that can transform your chili from good to great.
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Let it Simmer: Patience is key! Allowing your chili to simmer for an extended period allows the flavors to meld beautifully, resulting in a richer taste.
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Experiment with Spices: Feel free to adjust spices according to your preference. Adding a pinch of cayenne or extra smoked paprika can give it a personal twist that suits your taste.
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Rest Your Meat: After smoking, let the chuck roast rest before cutting. This ensures the juices are retained, leading to tender, juicy chunks in your chili.
How to Serve Smoky Texas Chili
Serving Smoky Texas Chili is as fun as making it! This hearty dish can be presented in various ways to impress your guests or family during gatherings.
Garnishes
- Shredded Cheese: A sprinkle of sharp cheddar not only adds color but also enhances the creaminess of each bite.
- Fresh Cilantro: Chopped cilantro provides a refreshing contrast to the rich flavors of the chili.
- Sour Cream: A dollop of sour cream adds a cool and creamy element that balances the heat perfectly.
Side Dishes
- Cornbread: This classic side dish is perfect for soaking up all that delicious chili goodness. Its sweet undertones complement the smoky flavors beautifully.
- Tortilla Chips: Crunchy tortilla chips bring a delightful textural contrast and make for perfect scooping tools!
- Rice: Serving chili over rice can transform it into a filling meal while providing an additional layer of comfort.
- Coleslaw: A tangy coleslaw offers a refreshing crunch that cuts through the richness of the chili, making each bite more balanced.
With these tips and serving suggestions, you’re all set to enjoy a delicious bowl of Smoky Texas Chili that will wow everyone at your table! Happy cooking!
Make Ahead and Storage
This Smoky Texas Chili is a fantastic option for meal prep! You can easily make a big batch ahead of time, making it perfect for busy weeknights or gatherings.
Storing Leftovers
- Allow the chili to cool completely before storing.
- Transfer leftovers to an airtight container.
- Store in the refrigerator for up to 4 days.
Freezing
- Portion the chili into freezer-safe containers or bags.
- Leave some space at the top of the container as the chili will expand when frozen.
- Freeze for up to 3 months for optimal freshness.
Reheating
- Thaw overnight in the refrigerator if frozen.
- Reheat in a saucepan over medium heat, stirring occasionally until warmed through.
- Alternatively, use a microwave-safe bowl and heat in intervals, stirring in between.
FAQs
Here are some common questions you might have about this delicious recipe!
What makes Smoky Texas Chili unique?
Smoky Texas Chili stands out due to its rich flavors from smoked beef chuck roast combined with bold spices. This chili offers a depth of flavor that’s truly irresistible!
Can I customize my Smoky Texas Chili?
Absolutely! Feel free to adjust spice levels or add extra vegetables like zucchini or corn. You can also swap out the beef for turkey or plant-based alternatives if desired.
How long does it take to prepare Smoky Texas Chili?
While it may take about 10 hours total, most of this time is hands-off while your chili simmers and your beef smokes. It’s worth every minute!
What ingredients can I substitute in Smoky Texas Chili?
You can replace beef stock with vegetable broth for a lighter version and use different types of beans or lentils if you’re looking for an alternative protein source.
Final Thoughts
I hope you find joy in making this Smoky Texas Chili! Its hearty flavors and smoky goodness make it a perfect dish for sharing with family and friends during any occasion. Enjoy every bite, and don’t hesitate to experiment with your favorite additions. Happy cooking!
Smoky Texas Chili
- Prep Time: 30 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 30 minutes
- Yield: Serves approximately 16 people 1x
- Category: Dinner
- Method: Smoking, Sautéing, Simmering
- Cuisine: Texan
Description
Enjoy a hearty bowl of Smoky Texas Chili that’s perfect for game day! Follow this easy recipe and delight your friends and family today!
Ingredients
- 4 lbs. 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
- 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
- Smoke the beef chuck roast at 250°F for about 8 hours.
- Sauté diced onion and red bell pepper in vegetable oil until translucent.
- Add spices and cubed smoked beef to the pot.
- Stir in beef stock, crushed tomatoes, and seasonings; bring to a boil.
- Reduce heat and simmer for about 40 minutes, stirring occasionally.
- Prepare cheddar jalapeño dumplings separately and add to chili; cover and simmer for an additional 20 minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 75mg
