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Smoky Texas Chili

Smoky Texas Chili

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If you’re searching for a comforting dish that unites family and friends, Smoky Texas Chili is your answer. This mouthwatering chili is rich in flavor, thanks to the smoked beef chuck roast and roasted poblanos, creating an unforgettable dining experience. Perfect for game days or cozy gatherings, this hearty chili is complemented by fluffy dumplings that add delightful texture to every bowl. With its easy preparation and make-ahead convenience, you’ll be serving up smiles in no time.

Ingredients

Scale
  • 4 lbs. Beef Chuck Roast (smoked, cubed)
  • 1 Tbsp. vegetable oil
  • 1 large yellow onion (diced)
  • 1 red bell pepper (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
  • ¼½ cup shredded sharp cheddar
  • 1 small jalapeño (finely diced)

Instructions

  1. Smoke the beef chuck roast at 250°F for about 8 hours until it reaches an internal temperature of 208-210°F.
  2. In a dutch oven, heat vegetable oil and sauté onions until translucent. Add red bell pepper and cook until softened.
  3. Stir in spices (chili powder, paprika, cumin) and smoked beef cubes with roasted poblanos.
  4. Pour in beef stock and crushed tomatoes; deglaze the pot.
  5. Season with oregano and simmer for about 40 minutes on low heat.
  6. While simmering, mix cornmeal, flour, baking powder, salt, sugar, eggs, and buttermilk for dumplings.
  7. Drop dumpling batter into the chili and cover; cook for another 20 minutes.
  8. Serve hot garnished with cheese, cilantro, or sour cream.

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