Beef Loving Texas
Chef Eddie Jackson’s Smoky Texas Chili

Chef Eddie Jackson’s Smoky Texas Chili

Ingredients icon 27 Ingredients
Servings icon Makes 16 Servings
Time icon 9 1/2 to 10 hours
Recipe courtesy of: Chef Eddie Jackson, www.fitchefeddie.com
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Ingredients

Cheddar Jalapeño Dumplings

Preparation

For Smoked Chuck Roast

  1. Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer’s instructions. Preheat to 250°F.

  2. Season trimmed Chuck Roast generously with salt and pepper.

  3. Place Chuck Roast on rack in smoker according to manufacturer’s instructions. Set timer for 8 hours.  

  4. After 4 hours, or when the roast reaches an internal temperature of 180°F, wrap with unwaxed butcher paper and place back on smoker.

  5. After 4 more hours, or when the roast reaches 208-210°F internal temperature, remove roast from smoker.

  6. Let rest in the butcher paper for at least 1 hour. Slice the roast into cubes right before adding to the chili.

For the Chili

  1. In a dutch oven, heat vegetable oil over MEDIUM-HIGH heat. Add chopped onion and sprinkle with salt, if desired. Saute until onions are translucent, about 5 minutes. Add the red peppers and saute for 2 minutes. Add chili powder, paprika, cumin, black pepper, and garlic powder stirring frequently for about a minute allowing the spices to bloom, but not burn.  

  2. Add the cubed smoked Chuck Roast and poblano peppers. Once all ingredients are coated with spices, stir in beef stock and tomatoes to the pot, deglazing the bottom. 

  3. Add oregano, beef base, and Worcestershire sauce to the pot. Season with salt and pepper to taste.

  4. Bring chili to a boil then turn stove to LOW heat and simmer covered for 40 minutes, stirring occasionally. 

  5. While chili is cooking, mix together cornmeal, flour, baking powder, salt, and sugar for cheddar jalapeño dumplings. 

  6. Add eggs folding gently to combine. Then stir buttermilk into the mixture until combined. 

  7. Fold in cheese and jalapeños being sure not to over mix the batter.

  8. Place 1-2 oz. dollops of dumpling batter into the chili. Continue to simmer chili covered for 20 minutes or until dumplings are firm, but fluffy.  

  9. Serve chili in bowls garnished with shredded cheese, sliced scallions, cilantro leaves and a dollop of sour cream, as desired.

     

Suggestions

Smoked Beef Chuck Roast can be substituted for Brisket, Short Ribs, or Tri-Tip.

Nutrition Information

Nutrition information per serving: 500 Calories; 228 Calories from fat; 25.5  g Total Fat (87.1  g Saturated Fat; 9.9 g Monounsaturated Fat); 140  mg Cholesterol; 529.1 mg Sodium; 27.1 g Total Carbohydrate; 3.2  g Dietary Fiber; 39.7 g Protein; 5.0 mg Iron; 584.03 mg Potassium; 0.2 mg Thiamin; 0.4 mg Riboflavin; 10.3 mg Niacin (NE); 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 8.3 mg Zinc; 34.1 mcg Selenium; 142.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Dietary Fiber, Potassium, and Thiamin.

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