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
Scale
- 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