Smoky Texas Chili
Smoky Texas chili that starts with slow-smoked Chuck Roast, simmered with roasted poblanos, dark chili powder, and beef stock until rich and tender, finished with cheesy jalapeño dumplings for a hearty, Texan bowl. Serve with scallions, cilantro, and sour cream for true comfort in a bowl.
Cook Time: 10 hrs
Servings: 16
Ingredients: 26
Ingredients
Cheddar Jalapeño Dumplings
Preparation
For Smoked Chuck Roast
-
Step 1
Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer’s instructions. Preheat to 250°F.
-
Step 2
Season trimmed Chuck Roast generously with salt and pepper.
-
Step 3
Place Chuck Roast on rack in smoker according to manufacturer’s instructions. Set timer for 8 hours.
-
Step 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.
-
Step 5
After 4 more hours, or when the roast reaches 208-210°F internal temperature, remove roast from smoker.
-
Step 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
-
Step 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.
-
Step 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.
-
Step 3
Add oregano, beef base, and Worcestershire sauce to the pot. Season with salt and pepper to taste.
-
Step 4
Bring chili to a boil then turn stove to LOW heat and simmer covered for 40 minutes, stirring occasionally.
-
Step 5
While chili is cooking, mix together cornmeal, flour, baking powder, salt, and sugar for cheddar jalapeño dumplings.
-
Step 6
Add eggs folding gently to combine. Then stir buttermilk into the mixture until combined.
-
Step 7
Fold in cheese and jalapeños being sure not to over mix the batter.
-
Step 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.
-
Step 9
Serve chili in bowls garnished with shredded cheese, sliced scallions, cilantro leaves and a dollop of sour cream, as desired.
Nutrition Information
500 Calories
87.1g SAT FAT
40g PROTEIN
5 mg IRON
8.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Chuck Roast: Also known as the center cut chuck roast, this affordable cut becomes juicy and tender and is ideal for low-and-slow cooking methods like braising or roasting.
Smoked Paprika: A.K.A pimentón is made from peppers that have been slowly smoked and dried over fire. It lends a smoky and woody flavor to dishes and can be found in the spice section of your local supermarket.
Cumin: One of the most global spices, found in Mexican, Middle Eastern, and African cuisines, cumin is a warm earthy spice. It has a distinctive nutty, slightly peppery flavor and is used to flavor curries, chili, and stews.
Masa Harina: Spanish for dough, this ‘corn flour’ is made from dried corn kernels cooked in limewater, before being ground. It’s a Latin American ingredient popular in recipes like arepas, tamales or tortillas and also serves as a gluten-free option for those that can’t have regular flour.
Jalapeno: A medium size chili pepper known for its mild to moderate heat. They are widely used in Mexican and Southwestern cuisine.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
-
Why doesn't this recipe call for beans?
True Texas chili traditionally excludes beans. The focus is entirely on the deep, rich flavor of the beef, chiles, and spices.
-
How can I control the heat level of this chili?
The smoky heat comes from the chipotle peppers in adobo sauce and chili powder. To make it milder, scrape out the seeds and ribs from the chipotles before dicing them, or reduce the amount used. To make it hotter, add extra adobo sauce or a pinch of cayenne pepper.
-
Can this be made ahead of time?
Yes, and it actually tastes better the next day. As chili sits in the refrigerator overnight, the complex flavors of the beef, smoked paprika, and chiles meld and deepen. Reheat it gently on the stovetop over low heat, adding a splash of beef broth if it has thickened too much.
Sign Up or Log In to Share Your Beef-Loving Review!
Join the herd — log in to add your voice!
Google1 comment on "Smoky Texas Chili"
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
This is my new go-to chili recipe. I have used it with and without the dumplings and used ground beef as well. No matter which way I choose to make the chili, it is a crowd pleaser.