Smoky Texas Chili

Make Smoky Texas Chili. This recipe is easy, savory, and perfect for game day or the holidays. The unique smoky flavor from the beef chuck roast combined with hearty spices makes this dish a standout. Whether you’re hosting a party or just enjoying a cozy night in, this chili is sure to impress.

Why You’ll Love This Recipe

• Deliciously Smoky Flavor: The smoked beef chuck roast adds an irresistible depth of flavor that sets this chili apart.
• Easy to Prepare: With simple steps and readily available ingredients, making Smoky Texas Chili is a breeze.
• Perfect for Gatherings: This recipe yields 16 servings, making it ideal for parties or family gatherings.
• Versatile Dish: Enjoy it on its own or pair it with cornbread for a complete meal.
• Comfort Food Classic: Hearty and warming, this chili is the ultimate comfort food for any occasion.

Tools and Preparation

To create the perfect Smoky Texas Chili, having the right tools can make all the difference. Here’s what you’ll need to get started.

Essential Tools and Equipment

• Smoker
• Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons

Importance of Each Tool

• Smoker: Essential for infusing your beef chuck roast with that rich smoky flavor that defines this chili.
• Dutch oven: Perfect for simmering your chili evenly and maintaining a consistent temperature.
• Sharp knife: A good knife allows for quick and safe chopping of vegetables and meat, ensuring everything cooks evenly.
• Measuring cups and spoons: Accurate measurements are key to balancing flavors in your chili.

Ingredients

For the Chili Base

• 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

How to Make Smoky Texas Chili

Step 1: Prepare Your Smoker

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

Step 2: Season the Chuck Roast

Season trimmed chuck roast generously with salt and pepper.

Step 3: Smoke the Roast

Place chuck roast on rack in smoker according to manufacturer’s instructions. Set timer for 8 hours.

Step 4: Wrap and Continue Smoking

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: Finish Smoking the Roast

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

Step 6: Rest Before Chopping

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

Step 7: Sauté Vegetables

In a Dutch oven, heat vegetable oil over medium-high heat. Add chopped onion and sprinkle with salt if desired. Sauté until onions are translucent, about 5 minutes. Add red peppers and sauté for an additional 2 minutes.

Step 8: Add Spices

Add chili powder, smoked paprika, cumin, black pepper, and garlic powder; stir frequently for about a minute allowing spices to bloom without burning.

Step 9: Combine Ingredients

Add cubed smoked chuck roast and poblano peppers to pot. Stir in beef stock and crushed tomatoes while deglazing the bottom.

Step 10: Season Further

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

Step 11: Simmer

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

Step 12: Prepare Dumpling Mixture

While chili is cooking, mix together cornmeal, flour, baking powder, salt, and sugar in a separate bowl.

Step 13: Mix Wet Ingredients

Add eggs folding gently to combine. Then stir buttermilk into mixture until fully incorporated.

Step 14: Fold in Cheese & Jalapeños

Fold in cheese and jalapeños being careful not to over mix batter.

Step 15: Add Dumplings

Place dollops (about 1-2 oz.) of dumpling batter into chili. Continue simmering covered for about another 20 minutes or until dumplings are firm but fluffy.

Step 16: Serve & Garnish

Serve chili in bowls garnished with shredded cheese, sliced scallions, cilantro leaves, and a dollop of sour cream if desired. Enjoy your delicious Smoky Texas Chili!

How to Serve Smoky Texas Chili

Serving Smoky Texas Chili can elevate your meal experience, making it perfect for gatherings or cozy nights in. Enhance the flavors with these delightful serving suggestions.

Toppings

• Shredded Cheese – A sprinkle of sharp cheddar adds a creamy texture and richness.
• Sour Cream – A dollop of sour cream balances the spice and adds creaminess.
• Chopped Green Onions – Fresh green onions provide a crunchy contrast and bright flavor.
• Cilantro Leaves – Adding fresh cilantro gives a pop of freshness and color.

Accompaniments

• Cornbread – Sweet cornbread pairs well with the smoky flavors, perfect for soaking up chili.
• Tortilla Chips – Crunchy chips add texture and can be used to scoop up the chili.
• Rice – Serving chili over rice makes for a hearty meal that soaks up all the delicious juices.

How to Perfect Smoky Texas Chili

Creating the perfect Smoky Texas Chili requires attention to detail. Here are some tips to enhance your recipe.

• Choose Quality Meat – Start with high-quality beef chuck roast for better flavor and tenderness.
• Smoke Your Meat Properly – Ensure even smoking by monitoring the temperature closely; this enhances the smoky flavor.
• Let It Simmer – Allowing the chili to simmer longer deepens the flavors and improves texture.
• Taste As You Go – Adjust seasoning during cooking to achieve your preferred flavor profile.
• Experiment with Spice Levels – Add more or fewer spices depending on your heat preference.

Best Side Dishes for Smoky Texas Chili

Pairing side dishes with your Smoky Texas Chili can enhance your dining experience. Here are some great options:

1. Cornbread – A sweet, buttery complement that’s great for dipping into chili.
2. Garlic Bread – Crispy garlic bread offers a crunchy contrast to the soft chili.
3. Coleslaw – A tangy coleslaw adds a refreshing crunch that balances the warmth of the chili.
4. Pickled Jalapeños – These provide an extra kick and can be served on the side for those who like it spicy.
5. Fried Plantains – Sweet fried plantains offer a unique sweetness that pairs wonderfully with smoky flavors.
6. Salad – A light garden salad with vinaigrette keeps things fresh and balances out the richness of the chili.

Common Mistakes to Avoid

When making Smoky Texas Chili, a few common mistakes can affect the flavor and texture of your dish. Here are some tips to avoid them.

• Skipping the Smoke: Not smoking the beef can lead to a lack of depth in flavor. Make sure to follow the smoking instructions for the best results.
• Overcooking Vegetables: Cooking onions and peppers too long can make them mushy. Sauté just until they are tender for a nice texture.
• Ignoring Spice Measurement: Adding too much or too little spice can ruin the balance. Measure ingredients carefully, especially chili powder and cumin.
• Not Letting It Rest: Skipping the resting time after smoking can lead to a less juicy beef. Allow your smoked chuck roast to rest for at least an hour before cubing.
• Rushing the Simmer: A quick boil instead of a slow simmer may not develop flavors well. Let your chili simmer on low heat for at least 40 minutes for richness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.

Freezing Smoky Texas Chili

• Use freezer-safe containers or heavy-duty freezer bags.
• Can be frozen for up to 3 months.

Reheating Smoky Texas Chili

• Oven: Preheat to 350°F, place chili in an oven-safe dish, cover, and heat for about 30 minutes.
• Microwave: Heat in a microwave-safe bowl, stirring occasionally, for about 5-7 minutes until hot.
• Stovetop: Reheat over medium heat in a pot, stirring frequently until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about Smoky Texas Chili that may help you with your cooking experience.

Can I use chicken instead of beef in Smoky Texas Chili?

Yes! You can substitute chicken for beef, but adjust cooking times accordingly since chicken cooks faster.

What type of beans should I add to Smoky Texas Chili?

While traditional recipes often skip beans, you can add black beans or kidney beans if desired for extra texture and protein.

How spicy is Smoky Texas Chili?

The spice level depends on how much chili powder and jalapeño you use. Start with less if you’re sensitive to heat and adjust as needed.

Can I make Smoky Texas Chili ahead of time?

Absolutely! In fact, it often tastes better the next day after flavors have melded together.

Final Thoughts

Smoky Texas Chili is perfect for gatherings or cozy nights at home. Its rich flavors and hearty ingredients make it versatile enough for any occasion. Feel free to customize it with your favorite toppings or side dishes!