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Smoky Texas Chili

Smoky Texas Chili
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Indulge in the rich and smoky flavors of this Smoky Texas Chili, perfect for game day gatherings or cozy family dinners. Made with tender beef chuck roast and a medley of vibrant vegetables and spices, it’s a dish that promises to satisfy and impress everyone at the table. Each bite delivers a savory punch, complemented by fluffy dumplings that soak up the delicious broth. This easy-to-follow recipe allows you to customize spice levels and toppings, ensuring that every bowl is tailored to your taste. Whether you serve it with cornbread or create a chili bar, this dish is sure to become a favorite in your kitchen.

Ingredients

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  • 4 lbs Beef Chuck Roast (smoked)
  • 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

  1. Preheat smoker to 250°F and prepare wood chunks.
  2. Season beef chuck roast with salt and pepper, then smoke for about 8 hours until it reaches an internal temperature of 208–210°F.
  3. In a Dutch oven, heat vegetable oil over medium-high heat; sauté diced onion until translucent, then add red bell pepper.
  4. Stir in spices (chili powder, paprika, cumin, black pepper, garlic powder) for about a minute.
  5. Add cubed smoked beef and poblano peppers; pour in beef stock and crushed tomatoes.
  6. Add oregano, beef base, and Worcestershire sauce; season to taste.
  7. Bring to a boil; reduce heat and simmer covered for about 40 minutes.
  8. Prepare dumpling batter by mixing cornmeal, flour, baking powder, salt, sugar; fold in eggs and buttermilk.
  9. Fold in cheese and jalapeños; drop dollops into chili and simmer for an additional 20 minutes until dumplings are firm yet fluffy.
  10. Serve garnished with shredded cheese, scallions, cilantro leaves, and sour cream if desired.

Nutrition

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