Smoky Texas Chili

If you’re looking for a hearty dish that warms you from the inside out, you’ve found it! Smoky Texas Chili is one of those recipes that brings people together, whether it’s game day or a cozy family gathering. Every bite is packed with flavor thanks to the smoked beef and a blend of spices that dance on your palate. This chili is not just a meal; it’s an experience, perfect for sharing with good friends and loved ones.

What makes this Smoky Texas Chili truly special is its rich depth of flavor and comforting texture. It’s easy to prepare, making it ideal for busy weeknights or festive occasions. Plus, who can resist the allure of dumplings nestled in a vibrant chili? Trust me; your kitchen will smell amazing while this dish simmers away!

Why You’ll Love This Recipe

• Easy to make: With straightforward steps, you won’t feel overwhelmed in the kitchen.
• Perfect for gatherings: This recipe serves 16, making it a great choice for parties or family dinners.
• Rich and smoky flavor: The smoked chuck roast adds a unique depth that elevates traditional chili.
• Versatile toppings: Customize each bowl with your favorite garnishes like cheese, scallions, or cilantro.
• Make ahead convenience: This chili tastes even better the next day, so it’s perfect for meal prep!

Ingredients You’ll Need

Gathering ingredients for Smoky Texas Chili is simple and satisfying. You’ll find everything you need at your local grocery store. Here are the wholesome ingredients that make this dish so delicious:

For the Chili

• 4 lbs. Beef Chuck Roast, smoked and 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

For the Dumplings

• 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! Feel free to mix things up based on your taste preferences or what you have on hand.

• Swap the protein: Instead of beef, try using chicken or turkey for a lighter version.
• Add more veggies: Toss in some beans, carrots, or corn for added texture and nutrition.
• Change up the heat: If you like it spicy, add more jalapeños or even some habaneros!
• Make it vegetarian: Use grilled vegetables or mushrooms instead of meat and vegetable broth instead of beef stock.

How to Make Smoky Texas Chili

Step 1: Prepare Your Smoker

Start by adding wood chunks, chips, pellets, or charcoal to your smoker according to the manufacturer’s instructions. Preheat it to 250°F while you season your chuck roast generously with salt and pepper.

Step 2: Smoke the Chuck Roast

Place the seasoned chuck roast on the rack in your smoker and set a timer for 8 hours. Smoking at low temperatures infuses the meat with deep flavors that make this chili unforgettable!

Step 3: Wrap It Up

After about four hours—or when the internal temperature reaches 180°F—wrap your roast in unwaxed butcher paper and place it back in the smoker for another four hours until it reaches an internal temperature of 208-210°F.

Step 4: Let It Rest

Once done smoking, remove your roast from the smoker and let it rest in the butcher paper for at least an hour before slicing into cubes right before adding to your chili.

Step 5: Sauté Your Veggies

In a Dutch oven over medium-high heat, add vegetable oil and sauté diced onion until translucent—about five minutes—then add chopped red peppers and sauté for another two minutes.

Step 6: Add Spices

Stir in your dark chili powder, smoked paprika, cumin, black pepper, and garlic powder for about a minute so they bloom without burning.

Step 7: Build Your Chili Base

Add cubed smoked chuck roast along with poblano peppers into the pot. Stir everything well before pouring in beef stock and crushed tomatoes—this helps deglaze those flavorful bits stuck at the bottom.

Step 8: Season It Up

Mix in Mexican oregano, beef base, Worcestershire sauce, and adjust seasoning with salt and pepper as needed.

Step 9: Simmer Away

Bring everything to a boil then reduce heat to low and cover to simmer for about 40 minutes while stirring occasionally—this allows all those wonderful flavors to meld together beautifully.

Step 10: Prepare Dumpling Batter

While your chili simmers away blissfully, combine cornmeal, flour, baking powder, salt, and sugar in a separate bowl meant for dumplings.

Step 11: Mix It Up

Add eggs into your dry ingredients gently folding everything together before mixing in buttermilk until combined—it should be thick yet pourable!

Step 12: Add Cheese & Jalapeños

Fold in shredded cheddar cheese along with finely diced jalapeños; be careful not to overmix as we want fluffy dumplings!

Step 13: Drop In The Dumplings

Spoon dollops (about 1-2 oz.) of dumpling batter into simmering chili—let this cover cook for around twenty more minutes until they become firm yet fluffy!

Step 14: Serve & Enjoy!

Dish out warm servings of chili topped off with shredded cheese or sliced scallions if desired! A dollop of sour cream always adds an extra creamy touch too.

Enjoy every spoonful of this delightful Smoky Texas Chili! It’s sure to become a favorite comfort food in no time!

Pro Tips for Making Smoky Texas Chili

Making a perfect Smoky Texas Chili is all about the details! Here are some helpful tips to ensure your chili is rich, flavorful, and absolutely delicious.

• Choose quality meat: Select a well-marbled beef chuck roast for maximum flavor and tenderness. The fat helps keep the meat juicy during smoking and cooking.

• Don’t rush the smoking process: Allowing the meat to smoke for a full 8 hours enhances the depth of flavor. Patience pays off when it comes to achieving that signature smoky taste.

• Let it rest: After smoking, let the roast rest in butcher paper for at least an hour. This helps redistribute the juices throughout the meat, making it more tender and flavorful.

• Adjust seasoning to taste: Every palate is different! Feel free to tweak the spices and seasoning levels according to your preference. Taste as you go!

• Simmer low and slow: Letting your chili simmer for at least 40 minutes allows the flavors to meld beautifully. Stir occasionally to prevent sticking and enhance the aroma.

How to Serve Smoky Texas Chili

Serving Smoky Texas Chili is as much about presentation as it is about taste. Here are some ideas to make your dish stand out!

Garnishes

• Shredded Cheese: A sprinkle of shredded sharp cheddar adds creamy richness that complements the smoky flavors.
• Sliced Scallions: Freshly sliced scallions provide a nice crunchy texture and a burst of freshness.
• Cilantro Leaves: For those who enjoy fresh herbs, cilantro adds a bright pop of flavor that lightens up the dish.

Side Dishes

• Cornbread: Sweet, buttery cornbread pairs perfectly with chili, balancing its spiciness while adding a delightful texture.
• Tortilla Chips: Crunchy tortilla chips can be served on the side or used for dipping, providing a satisfying contrast to the smoothness of the chili.
• Rice: A bowl of fluffy rice can help soak up all that delicious chili sauce while offering a filling base.
• Garden Salad: A fresh garden salad with crisp greens and tangy dressing gives a refreshing contrast to the hearty chili.

With these serving suggestions in mind, your Smoky Texas Chili will not only warm hearts but also create an inviting dining experience that friends and family will love! Enjoy every savory spoonful!

Make Ahead and Storage

This Smoky Texas Chili is not only delicious but also perfect for meal prep. It keeps well, making it a great choice for busy weeknights or gatherings!

Storing Leftovers

• Allow the chili to cool to room temperature.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing

• Let the chili cool completely before freezing.
• Portion into freezer-safe bags or containers, leaving some space for expansion.
• Freeze for up to 3 months for best flavor.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat on the stovetop over medium heat, stirring occasionally until heated through.
• For microwave reheating, place in a microwave-safe bowl and cover loosely. Heat in 1-minute intervals until hot.

FAQs

Here are some common questions about preparing Smoky Texas Chili.

What makes Smoky Texas Chili different from regular chili?

Smoky Texas Chili stands out with its rich smoky flavor from the smoked beef chuck roast and a blend of bold spices that create a unique depth of flavor.

Can I substitute the beef in Smoky Texas Chili?

Yes! You can replace beef chuck roast with ground beef or turkey. Just adjust the cooking time accordingly, as ground meat cooks faster.

How can I make Smoky Texas Chili spicier?

To amp up the heat in your Smoky Texas Chili, add more jalapeños or include additional spicy chili powders. Taste as you go to get your perfect spice level!

Final Thoughts

I hope this Smoky Texas Chili recipe brings warmth and comfort to your table! It’s perfect for cozy gatherings or just to enjoy on a chilly evening. Enjoy making this dish, and feel free to experiment with toppings and sides that suit your taste. Happy cooking!