Smoky Texas Chili

If you’re looking for a heartwarming dish that brings people together, look no further than this Smoky Texas Chili. Every bite is packed with rich flavors, smoky goodness, and a touch of spice that warms the soul. This recipe has become a favorite in my home, especially during game days or cozy family gatherings. The best part? It’s easy to make and perfect for feeding a crowd!

Whether you’re hosting friends for a football game or looking for something special to share at the holidays, Smoky Texas Chili is sure to impress. Its savory aroma fills the kitchen and invites everyone to join in the fun. Let’s dive into why this recipe is truly special!

Why You’ll Love This Recipe

• Easy preparation: With simple steps, you can whip up this delightful chili even on busy weeknights.
• Family-friendly appeal: Everyone loves a hearty bowl of chili! It’s a surefire hit with kids and adults alike.
• Make-ahead convenience: Prepare it ahead of time and let the flavors develop. It tastes even better the next day!
• Hearty and satisfying: Packed with tender smoked beef and wholesome ingredients, it’s filling enough to be a meal on its own.
• Perfect for sharing: This recipe yields plenty, making it great for potlucks or family dinners.

Ingredients You’ll Need

Gathering your ingredients is part of the fun! For this Smoky Texas Chili, you’ll need some simple, wholesome components that create layers of flavor. 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 great thing about this recipe is its flexibility! Feel free to tweak it based on your preferences or what you have on hand.

• Swap the protein: Instead of beef chuck roast, try using chicken thighs or turkey for a lighter option.
• Add more veggies: Toss in some black beans or corn for added nutrition and flavor.
• Spice it up: If you love heat, consider adding extra jalapeños or a dash of cayenne pepper.
• Change the dumpling style: Try using biscuit dough instead of cornmeal dumplings for a different texture.

How to Make Smoky Texas Chili

Step 1: Smoke the Chuck Roast

Start by adding wood chunks or charcoal to your smoker according to its instructions and preheat it to 250°F. While it’s heating up, generously season your trimmed chuck roast with salt and pepper—this step enhances the flavor immensely! Place the roast in the smoker and set your timer for 8 hours.

Step 2: Wrap and Finish Smoking

After about 4 hours, check on your roast; when it hits an internal temperature of 180°F, wrap it in unwaxed butcher paper and return it to the smoker for another four hours until it reaches 208-210°F. This slow smoking process creates that deep smoky flavor we all love.

Step 3: Prepare Your Veggies

Once your roast has rested after smoking (patience is key here!), it’s time to start on the chili base! In a Dutch oven over medium-high heat, warm up vegetable oil before adding diced onions and sprinkling them with salt if desired. Sauté until they become translucent—this brings out their natural sweetness—then add coarsely chopped red bell peppers.

Step 4: Bloom Your Spices

Next, stir in dark chili powder, smoked paprika, cumin, black pepper, and garlic powder into the sautéed veggies for about one minute. This blooming technique releases their essential oils and intensifies their flavors!

Step 5: Combine Ingredients

Now it’s time to add that beautifully cubed smoked chuck roast along with roasted poblano peppers into your pot! Stir everything well so spices coat all ingredients before pouring in beef stock and crushed tomatoes—it’s deglazing time!

Step 6: Season & Simmer

Add Mexican oregano, beef base, Worcestershire sauce (which adds depth), and seasoning salt/pepper as needed. Bring your chili mix to a boil; then reduce heat to low and let it simmer covered for about 40 minutes while stirring occasionally.

Step 7: Mix Up Dumplings

While your chili simmers away filling your kitchen with mouthwatering aromas, combine cornmeal, flour, baking powder, salt, and sugar in one bowl for those cheddar jalapeño dumplings! Gently fold in eggs followed by buttermilk until combined; then carefully add cheese and diced jalapeños without overmixing—the fluffiness will come from gentle handling.

Step 8: Cook Dumplings

Dollop about 1-2 oz. of dumpling batter directly onto simmering chili—don’t worry about being perfect! Cover again while allowing them to cook through until firm yet fluffy—about 20 minutes should do!

Step 9: Serve & Enjoy!

Your Smoky Texas Chili is now complete! Serve hot in bowls garnished with extra shredded cheese, sliced scallions, fresh cilantro leaves (if desired), or even a dollop of sour cream on top—it’s entirely up to you!

Enjoy sharing this comforting dish with family and friends; I know they’ll love every bite just like I do!

Pro Tips for Making Smoky Texas Chili

Making Smoky Texas Chili can be a delightful experience, and these tips will help you elevate your dish to perfection!

• Choose Quality Beef: Use high-quality beef chuck roast for a more flavorful and tender chili. The marbling in the meat adds richness and depth to the overall taste.

• Smoke It Right: If possible, use a wood smoker for the beef. Smoking infuses a unique flavor that can’t be replicated with traditional cooking methods, making your chili truly stand out.

• Let the Flavors Marry: Allowing the chili to simmer longer enhances the flavors, giving them a chance to blend beautifully. A slow cook will make a noticeable difference in taste!

• Taste as You Go: Don’t hesitate to adjust seasonings as you cook. Each ingredient can vary in intensity, so tasting helps you achieve the perfect balance of flavors.

• Resting is Key: Letting the smoked beef rest before cutting it into cubes allows the juices to redistribute, which keeps it moist and flavorful when added to the chili.

How to Serve Smoky Texas Chili

Serving Smoky Texas Chili is all about creating an inviting atmosphere that highlights this hearty dish. Whether it’s game day or a cozy family dinner, there’s something special about presenting this dish with care.

Garnishes

• Shredded Cheese: A sprinkle of sharp cheddar adds creaminess and complements the smoky flavors.
• Fresh Cilantro: Chopped cilantro brings a fresh burst of flavor that balances the richness of the chili.
• Sliced Scallions: These add a mild onion flavor and a pop of color that makes your bowl visually appealing.

Side Dishes

• Cornbread: This sweet and buttery bread pairs perfectly with chili, providing a nice contrast in texture and flavor.
• Tortilla Chips: Crispy tortilla chips are great for scooping up chili or adding a crunch on top.
• Coleslaw: A refreshing coleslaw offers a crisp texture that complements the warmth of the chili while adding some acidity.
• Rice or Quinoa: Serving your chili over rice or quinoa provides a hearty base that soaks up all those delicious flavors.

With these serving suggestions, your Smoky Texas Chili will not only taste fantastic but also look like a feast that’s ready to be enjoyed!

Make Ahead and Storage

This Smoky Texas Chili is not just a delight to enjoy fresh; it’s also fantastic for meal prep! Preparing it in advance can save you time and ensure you have a hearty meal ready to go whenever you need it.

Storing Leftovers

• Allow the chili to cool completely before storing.
• Transfer leftovers to an airtight container.
• Refrigerate for up to 4 days.

Freezing

• Let the chili cool before portioning into freezer-safe containers.
• Leave some space at the top of each container for expansion as the chili freezes.
• Freeze for up to 3 months.

Reheating

• Thaw frozen chili overnight in the refrigerator before reheating.
• Reheat on the stovetop over medium heat, stirring occasionally until heated through.
• Microwave individual portions on high for 2-3 minutes, stirring halfway.

FAQs

If you have questions about this delicious Smoky Texas Chili recipe, you’re not alone! Here are some common queries:

Can I use different types of meat in Smoky Texas Chili?

Absolutely! While this recipe features smoked beef chuck roast, you can experiment with other meats like turkey or chicken. Just adjust cooking times as needed.

How do I make Smoky Texas Chili spicier?

For a spicier kick, consider adding more diced jalapeños or a pinch of cayenne pepper during cooking. You can also serve with hot sauce on the side!

What should I serve with Smoky Texas Chili?

This rich chili pairs beautifully with cornbread, tortilla chips, or a fresh green salad. It’s also delightful topped with shredded cheese and sour cream!

Can I make Smoky Texas Chili ahead of time?

Yes! This chili tastes even better after sitting for a day, allowing the flavors to meld together beautifully. Just follow the storage tips above.

How long does Smoky Texas Chili last in the fridge?

When properly stored in an airtight container, your Smoky Texas Chili will last up to 4 days in the refrigerator.

Final Thoughts

I hope you find immense joy in making this Smoky Texas Chili! Its smoky richness and comforting flavors make it a perfect dish for gatherings or cozy nights at home. Enjoy every bite and feel free to share your experiences or variations with me—cooking is all about creativity and fun!