Smoky Texas Chili

If you’re looking for a hearty dish that warms the soul and ignites the taste buds, you’ve landed in the right place! This Smoky Texas Chili is a family favorite that never fails to impress. Perfect for those chilly game days or cozy family gatherings, it’s packed with flavor and a hint of smokiness that makes every bite unforgettable.

What I love about this chili is how it brings everyone together. Whether you’re spooning it into bowls at a potluck or enjoying it on a quiet weeknight at home, it’s guaranteed to create smiles all around. Plus, the recipe is straightforward enough for cooks of all skill levels, making it an ideal choice for both beginners and seasoned chefs alike.

Why You’ll Love This Recipe

• Easy preparation: With clear steps and simple ingredients, you’ll be able to whip up this dish without any stress.
• Family-friendly appeal: Everyone loves a warm bowl of chili, and this one is sure to please even the pickiest eaters.
• Make-ahead convenience: You can easily prepare this chili in advance and reheat it, making it perfect for busy days.
• Delicious flavor: The combination of smoked chuck roast and spices creates an irresistible depth of flavor that keeps you coming back for more.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to make this delightful Smoky Texas Chili. You’ll find everything you need at your local grocery store—no fancy stuff here!

• 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
• 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 Smoky Texas Chili is how flexible it can be! Feel free to customize it based on what you love or have on hand.

• Swap the protein: If you prefer chicken or turkey, feel free to substitute the beef with your choice of meat!
• Add more veggies: Toss in some corn or diced zucchini for extra nutrition and sweetness.
• Spice it up: Add another jalapeño or some cayenne pepper if you like your chili with a serious kick!
• Go vegetarian: Replace the beef with hearty beans like kidney beans or black beans for a delicious vegetarian version.

How to Make Smoky Texas Chili

Step 1: Smoke the Chuck Roast

Start by adding wood chunks or chips to your smoker according to the manufacturer’s instructions and preheat it to 250°F. Season your trimmed chuck roast generously with salt and pepper before placing it on the rack in the smoker. Set your timer for eight hours! Smoking the roast gives it that incredible depth of flavor we’re after.

Step 2: Wrap and Finish Smoking

After four hours—or once your roast reaches an internal temperature of about 180°F—carefully wrap it with unwaxed butcher paper and place it back into the smoker for another four hours until its temperature hits between 208°F and 210°F. Wrapping helps keep all those juices in while continuing to develop smokiness.

Step 3: Sauté Your Veggies

Once your roast is done smoking, let it rest wrapped for at least an hour before cutting it into cubes. In a Dutch oven, heat vegetable oil over medium-high heat and add diced onions. Sauté until they are translucent—this step really brings out their natural sweetness! After about five minutes, toss in red bell peppers and cook them down for another couple of minutes.

Step 4: Bloom Your Spices

Now comes the fun part! Stir in dark chili powder, smoked paprika, cumin, black pepper, and garlic powder into your onion mixture while stirring frequently for about a minute until fragrant but not burned. This step allows your spices to bloom and release their flavors!

Step 5: Combine Ingredients

Add in those beautiful cubed smoked chuck roast pieces along with roasted poblanos, coating everything with spices thoroughly before deglazing by pouring in beef stock and crushed tomatoes.

Step 6: Season & Simmer

Add Mexican oregano, beef base, Worcestershire sauce, and season with salt and pepper to taste before bringing everything to a boil. Reduce heat to low, cover, and let simmer for about forty minutes while stirring occasionally—it’s during this time that all those flavors meld beautifully.

Step 7: Make Cheddar Jalapeño Dumplings

While your chili simmers away happily on the stove, mix together cornmeal, flour, baking powder, salt, and sugar in a bowl for dumplings! Once combined add eggs gently followed by buttermilk until well mixed—you don’t want tough dumplings!

Step 8: Fold In Cheese & Jalapeños

Next up is folding in shredded sharp cheddar cheese along with finely diced jalapeños into your batter without over-mixing—this ensures fluffy dumplings when cooked!

Step 9: Drop Dumplings Into Chili

Spoon dollops of dumpling batter (about one or two ounces each) directly onto simmering chili; cover again allowing them time to cook through until fluffy—approximately twenty minutes will do just fine!

Step10: Serve & Garnish

Dish out steaming bowls of chili topped off with shredded cheese if desired—and don’t forget sliced scallions or fresh cilantro leaves as garnishes! A dollop of sour cream can take things right over-the-top delicious too!

Now you’re ready to enjoy this comforting bowl of goodness! Happy cooking!

Pro Tips for Making Smoky Texas Chili

Creating the perfect Smoky Texas Chili is all about attention to detail and a little love! Here are some tips to ensure your chili turns out delicious every time.

• Use quality meat: Choosing a well-marbled beef chuck roast enhances the flavor and tenderness of your chili, resulting in a heartier dish that everyone will enjoy.

• Don’t rush the smoking process: Allowing the beef to smoke for the full eight hours infuses it with that rich, smoky flavor. Patience is key for achieving that authentic taste!

• Bloom your spices: Sautéing your spices in oil not only brings out their flavors but also deepens the overall profile of your chili. This step is crucial for a well-rounded dish.

• Taste as you go: Adjusting seasoning throughout the cooking process helps you achieve a personalized flavor profile. Don’t be afraid to tweak it with salt, pepper, or additional spices!

• Let it rest: After cooking, letting your chili sit for a bit allows the flavors to meld beautifully. It can even taste better the next day, so consider making it ahead of time!

How to Serve Smoky Texas Chili

Serving Smoky Texas Chili is an opportunity to get creative and make each bowl special! Here are some ideas on how to present this hearty dish to delight your guests.

Garnishes

• Shredded cheese: A sprinkle of sharp cheddar adds creaminess and richness that balances the spiciness of the chili.
• Fresh cilantro: Adding chopped cilantro gives a fresh burst of flavor that brightens up each bite.
• Sour cream: A dollop of sour cream provides coolness and tang, perfectly complementing the smoky heat.

Side Dishes

• Cornbread: This classic side is slightly sweet and pairs perfectly with spicy chili. Its crumbly texture is great for soaking up every last drop!
• Tortilla chips: Crunchy tortilla chips add a delightful texture contrast, making them perfect for dipping or sprinkling on top.
• Rice: A bed of fluffy rice can balance out the richness of the chili while providing a comforting base.
• Grilled vegetables: Lightly charred veggies add freshness and color to your meal, enhancing both visual appeal and taste.

With these tips and serving suggestions, your Smoky Texas Chili will not only impress at gatherings but also become a favorite among family and friends! Enjoy every savory spoonful!

Make Ahead and Storage

This Smoky Texas Chili is perfect for meal prep! You can make it ahead of time, allowing the flavors to deepen and develop. Plus, it stores beautifully for later enjoyment.

Storing Leftovers

• Allow the chili to cool completely before storing.
• Transfer to an airtight container.
• Keep in the refrigerator for up to 3-4 days.

Freezing

• Let the chili cool down to room temperature.
• Portion into freezer-safe bags or containers, leaving some space for expansion.
• Freeze for up to 3 months for the best quality.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Heat on the stovetop over medium heat until warmed through, stirring occasionally.
• For microwave reheating, use a microwave-safe dish and heat in 1-minute intervals until hot.

FAQs

Here are some questions you might have about making this delicious Smoky Texas Chili:

Can I make Smoky Texas Chili without beef?

Absolutely! You can substitute the smoked beef with plant-based meat alternatives or lentils for a hearty vegetarian version.

What makes Smoky Texas Chili different from other chili recipes?

The key feature of Smoky Texas Chili is the use of smoked chuck roast, which adds a rich depth of flavor that sets it apart from traditional chili recipes.

How long does Smoky Texas Chili last in the fridge?

When stored properly in an airtight container, Smoky Texas Chili can last in the refrigerator for about 3-4 days.

Can I add more spice to my Smoky Texas Chili?

Certainly! If you prefer a spicier kick, feel free to add more jalapeños or your favorite hot sauce during cooking.

Final Thoughts

I hope you enjoy making this Smoky Texas Chili as much as I do! It’s not only a comforting meal but also perfect for gathering friends and family around the table. The rich flavors and tender meat will surely impress everyone. Happy cooking, and don’t hesitate to share your experiences with me!