Smoky Texas Chili

If you’re looking for a cozy dish that warms the soul, then this Smoky Texas Chili is just what you need. This recipe has been a staple in my home, especially during game days or family gatherings. The rich flavors and smoky undertones make it truly special. And trust me, when you serve this up, everyone will be asking for seconds!

This chili isn’t just delicious; it’s also incredibly easy to prepare. You can throw it together and let it simmer while you enjoy time with your loved ones. It’s perfect for a chilly evening or even a festive holiday gathering. Let’s dive into why this recipe is bound to become a favorite in your kitchen!

Why You’ll Love This Recipe

• Easy Preparation: With straightforward steps, you can whip up this flavorful dish without any stress.
• Family-Friendly: Everyone loves a big bowl of chili! It’s hearty and sure to please even the pickiest eaters.
• Make-Ahead Convenience: This Smoky Texas Chili tastes even better the next day, making it perfect for meal prep.
• Deliciously Flavorful: The combination of smoked beef and spices creates an unforgettable taste that will have your guests raving.
• Customizable Options: You can easily adjust the ingredients to suit your preferences or dietary needs.

Ingredients You’ll Need

Gathering the right ingredients is essential for making this Smoky Texas Chili. Luckily, these are simple and wholesome items you’ll find at your local grocery store. Here’s what you’ll need:

For the Chili

• 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

For the Cheddar Jalapeño 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 parts about this Smoky Texas Chili is its flexibility! Feel free to get creative based on what you have on hand or your taste preferences.

• Swap the protein: Use ground turkey or chicken instead of beef for a lighter version.
• Add beans: If you love beans in your chili, feel free to toss in some black beans or kidney beans for added texture.
• Spice it up: Adjust the heat by adding more jalapeños or other spicy peppers if you like a kick.
• Go vegetarian: Skip the meat altogether and load up on veggies like zucchini and bell peppers for a hearty vegetarian chili.

How to Make Smoky Texas Chili

Step 1: Smoke the Chuck Roast

Add wood chunks, chips, pellets, or charcoal to your smoker according to the manufacturer’s instructions and preheat to 250°F. Season your trimmed chuck roast generously with salt and pepper; this step enhances the flavor of the meat significantly.

Step 2: Smoke Until Tender

Place the chuck roast on the rack in your smoker and set a timer for 8 hours. After about four hours—when it reaches an internal temperature of 180°F—wrap it in unwaxed butcher paper and return it to the smoker until it reaches 208-210°F.

Step 3: Resting Time

Once done smoking, let it rest in that butcher paper for at least one hour before cutting it into cubes right before adding it to your chili pot.

Step 4: Sauté Your Veggies

In a Dutch oven, heat vegetable oil over medium-high heat. Add chopped onion and sprinkle with salt if desired; sauté until they turn translucent (about five minutes). Then add red peppers and sauté them for another two minutes.

Step 5: Spice It Up!

Stir in your dark chili powder, smoked paprika, cumin, black pepper, and garlic powder; cook these spices carefully for about a minute so their flavors bloom without burning.

Step 6: Combine with Meat and Stock

Add those beautifully cubed smoked chuck roast bits along with poblano peppers into your pot. Stir everything together well before adding beef stock and crushed tomatoes; deglazing helps lift any browned bits from the bottom which adds extra flavor!

Step 7: Season It Right

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

Step 8: Simmer Away

Bring everything to a boil then reduce heat to low; cover and let simmer for about forty minutes while stirring occasionally.

Step 9: Prepare Dumplings

While that delicious chili is cooking away, mix cornmeal, flour, baking powder, salt, and sugar together for those cheddar jalapeño dumplings.

Step 10: Combine Wet Ingredients

Fold in eggs gently before stirring buttermilk into this mixture until combined smoothly.

Step 11: Add Cheese & Jalapeños

Carefully fold shredded cheese and finely diced jalapeños into your batter—just don’t overmix!

Step 12: Dumpling Delight

Drop dollops (about 1-2 oz.) of dumpling batter into simmering chili; cover again and cook until dumplings are firm yet fluffy—about twenty minutes should do!

Step 13: Serve & Enjoy!

Spoon out generous portions of chili into bowls garnished with shredded cheese, sliced scallions, cilantro leaves, or even a dollop of sour cream if desired!

There you have it! A delightful Smoky Texas Chili that’s sure to warm hearts and fill bellies!

Pro Tips for Making Smoky Texas Chili

Making the perfect Smoky Texas Chili is all about the little details, and these tips will ensure your dish turns out delicious every time!

• Choose Quality Ingredients: Opt for fresh vegetables and high-quality beef chuck roast. The better your ingredients, the more flavorful your chili will be.

• Smoke the Roast Precisely: Follow the smoking instructions closely to achieve that deep smoky flavor. Patience is key; letting the meat rest after smoking enhances its tenderness.

• Let it Simmer: Allowing the chili to simmer for a longer period develops richer flavors. Don’t rush this process—just let those aromas fill your kitchen!

• Adjust Spice Levels: If you like it spicy, feel free to add more jalapeños or even a dash of cayenne pepper. Remember, you can always add spice, but you can’t take it away!

• Experiment with Garnishes: Don’t be afraid to mix up your toppings! From fresh herbs to creamy dollops of sour cream, garnishes can really elevate your chili experience.

How to Serve Smoky Texas Chili

When it comes to serving Smoky Texas Chili, presentation can make a big difference in how enjoyable the meal is. Here are some delightful ways to present this hearty dish!

Garnishes

• Sour Cream: A dollop of sour cream adds a creamy texture that balances out the heat of the chili.
• Shredded Cheese: A sprinkle of sharp cheddar or a blend of cheeses melts beautifully on top and enhances flavor.
• Chopped Cilantro: Fresh cilantro adds a bright burst of flavor and color, making each bite feel refreshing.

Side Dishes

• Cornbread: Sweet and fluffy cornbread pairs wonderfully with chili, soaking up all those delicious juices while adding a comforting touch.
• Tortilla Chips: Crunchy tortilla chips are perfect for scooping up chili and add an extra layer of texture to your meal.
• Coleslaw: A tangy coleslaw provides a crunchy contrast that complements the rich flavors of the chili, making each bite more balanced.
• Rice or Quinoa: Serving your chili over rice or quinoa not only stretches the dish further but also provides a nice base that absorbs all the spicy goodness.

Enjoy making and sharing this Smoky Texas Chili with family and friends—it’s sure to become a favorite at gatherings!

Make Ahead and Storage

This Smoky Texas Chili is perfect for meal prep! It not only tastes even better the next day, but it also makes busy weeknight dinners a breeze. Here’s how to store and save your delicious chili.

Storing Leftovers

• Store any leftover chili in an airtight container in the refrigerator.
• It will last for about 3-4 days.
• Be sure to cool it completely before refrigerating to maintain freshness.

Freezing

• Allow the chili to cool completely before transferring it to freezer-safe containers.
• Leave some space at the top of each container as the chili will expand when frozen.
• It can be frozen for up to 3 months. Just label with the date!

Reheating

• To reheat from the refrigerator, simply warm it on the stove over medium heat until heated through, stirring occasionally.
• If reheating from frozen, let it thaw overnight in the fridge and then follow the stovetop method, or microwave in short bursts until warmed.

FAQs

Here are some common questions about making Smoky Texas Chili!

Can I make Smoky Texas Chili without smoking the beef?

Absolutely! You can sear the beef in a pan instead of smoking it. This will still give you a flavorful chili, just without that smoky flavor.

What makes this Smoky Texas Chili different from other chilis?

This recipe uses smoked Chuck Roast and a blend of spices that enhance its deep flavors, creating a unique taste experience compared to traditional chili recipes.

How spicy is Smoky Texas Chili?

The spice level can be adjusted based on your preference! The jalapeño adds a mild heat; feel free to omit it or use less if you prefer a milder chili.

Can I add beans to my Smoky Texas Chili?

While traditional Texas chili doesn’t include beans, you can certainly add them if you enjoy them! Just keep in mind that this might alter the authenticity of the dish.

Final Thoughts

I hope you find joy in making this Smoky Texas Chili as much as I do! It’s perfect for gatherings, cozy evenings at home, or meal prep for busy weeks. The robust flavors and comforting warmth make it truly special. Enjoy every bite and don’t hesitate to share your experience—I’d love to hear how your version turned out!