Make Smoky Texas Chili. This recipe is easy, savory, and perfect for game day or the holidays. Packed with rich flavors from smoked beef chuck roast and a medley of spices, this chili is a crowd-pleaser. It’s the ideal dish to serve at gatherings, ensuring everyone enjoys a hearty bowl.
Why You’ll Love This Recipe
- Flavorful Depth: The combination of smoked beef and spices creates a rich, smoky flavor that elevates traditional chili.
- Perfect for Sharing: With 16 servings, it’s great for parties or family gatherings, ensuring no one leaves hungry.
- Versatile: Enjoy it on its own or with toppings like cheese, scallions, and sour cream for added taste.
- Easy Preparation: The steps are straightforward, making it accessible even for beginner cooks.
- Comfort Food: This chili brings warmth and satisfaction, perfect for chilly days or festive occasions.
Tools and Preparation
To prepare Smoky Texas Chili efficiently, having the right tools is essential. Below are some tools that will make your cooking experience smooth.
Essential Tools and Equipment
- Smoker
- Dutch oven
- Sharp knife
- Cutting board
- Mixing bowls
Importance of Each Tool
- Smoker: Essential for infusing the beef with rich smoky flavors that define this dish.
- Dutch oven: Perfect for slow cooking chili; retains heat well and allows even cooking.
- Sharp knife: Ensures clean cuts when dicing vegetables and cubing meat.
- Mixing bowls: Useful for preparing dumpling batter without mess.
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 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 the Smoker
Add wood chunks, chips, pellets, or charcoal to your smoker according to the manufacturer’s instructions. Preheat to 250°F.
Step 2: Smoke the Chuck Roast
Season the trimmed chuck roast generously with salt and pepper. Place it on the rack in the smoker according to manufacturer’s instructions and set the timer for 8 hours.
Step 3: Wrap and Continue Smoking
After 4 hours or when the roast reaches an internal temperature of 180°F, wrap it with unwaxed butcher paper and place it back in the smoker.
Step 4: Final Smoking Phase
After another 4 hours or when it reaches an internal temperature of 208-210°F, remove the roast from the smoker.
Step 5: Let It Rest
Allow the roast to rest in butcher paper for at least 1 hour before slicing into cubes right before adding it to the chili.
Step 6: Sauté Vegetables
In a Dutch oven over medium-high heat, heat vegetable oil. Add chopped onion (and salt if desired) and sauté until translucent (about 5 minutes). Add red bell peppers and sauté for an additional 2 minutes.
Step 7: Add Spices
Stir in dark chili powder, smoked paprika, paprika, cumin, black pepper, and garlic powder for about one minute until fragrant but not burnt.
Step 8: Combine Ingredients
Add cubed smoked chuck roast and poblano peppers to coat everything evenly with spices. Stir in beef stock and crushed tomatoes while deglazing the bottom of the pot.
Step 9: Seasoning
Add oregano, beef base, Worcestershire sauce to the pot; season with salt and pepper to taste.
Step 10: Simmer Chili
Bring chili to a boil then reduce heat to low and cover; let simmer for about 40 minutes while stirring occasionally.
Step 11: Prepare Dumpling Batter
While chili cooks, mix cornmeal, flour, baking powder, salt, and sugar in a bowl.
Step 12: Combine Wet Ingredients
Gently fold in eggs followed by buttermilk until combined without overmixing.
Step 13: Add Cheese & Jalapeños
Fold shredded cheese and diced jalapeños into batter gently.
Step 14: Cook Dumplings in Chili
Drop dollops (about 1-2 oz.) of dumpling batter into chili; cover pot again and continue simmering for another 20 minutes until dumplings are firm yet fluffy.
Step 15: Serve & Enjoy
Serve hot in bowls garnished with shredded cheese, sliced scallions, cilantro leaves, or a dollop of sour cream as desired!
How to Serve Smoky Texas Chili
Smoky Texas Chili is a hearty dish that warms the soul, making it perfect for gatherings or cozy nights in. Here are some creative ways to serve this delicious chili.
With Toppings
- Shredded Cheese: A sprinkle of sharp cheddar or Monterey Jack adds a creamy texture.
- Sour Cream: A dollop of sour cream balances the spice and adds richness.
- Fresh Herbs: Garnish with cilantro or green onions for a fresh touch.
As a Meal
- Over Rice: Serve Smoky Texas Chili over white or brown rice for added substance.
- With Cornbread: Pair with sweet cornbread to soak up the flavorful broth.
- In Tortillas: Spoon the chili into warm tortillas for a fun twist, creating chili wraps.
As an Appetizer
- Chili Nachos: Top tortilla chips with Smoky Texas Chili and cheese for a game day snack.
- Chili Dip: Blend the chili with cream cheese and serve it as a dip with crackers or vegetables.
How to Perfect Smoky Texas Chili
To make your Smoky Texas Chili even better, follow these tips to enhance flavor and texture.
- Use Quality Meat: Choose high-quality beef chuck roast for a tender and flavorful result.
- Smoke the Meat Wisely: Smoking the meat adds depth; ensure it’s cooked low and slow for optimal flavor.
- Adjust Spice Levels: Taste as you go and adjust spices according to your heat preference.
- Let It Rest: Allowing the chili to sit after cooking helps meld flavors together.
Best Side Dishes for Smoky Texas Chili
Pairing side dishes with Smoky Texas Chili can elevate your meal experience. Consider these options:
- Cornbread: This sweet bread pairs perfectly with chili, soaking up flavors while adding texture.
- Guacamole: Creamy avocado offers a refreshing contrast to the spiciness of the chili.
- Coleslaw: A crisp coleslaw brings crunch and balance, cutting through the richness of the dish.
- Corn on the Cob: Sweet corn complements the smoky flavors beautifully; grill it for extra flavor.
- Baked Potatoes: Serve chili over baked potatoes for a filling option that adds heartiness.
- Rice Salad: A chilled rice salad with vegetables provides a light, refreshing counterpoint.
Common Mistakes to Avoid
Making Smoky Texas Chili can be a delightful experience, but a few common mistakes can affect the dish’s flavor and texture.
- Ignoring the Smoking Process – Properly smoking the beef is crucial for a rich flavor. Ensure you follow the smoking instructions carefully for the best results.
- Overcooking the Vegetables – Sauteing vegetables for too long can lead to mushiness. Cook just until they are tender and still retain some crunch.
- Not Seasoning Enough – Under-seasoning can make your chili bland. Taste as you go and adjust spices to enhance the flavors adequately.
- Skipping the Resting Period – Allowing the smoked meat to rest is essential for juiciness. Don’t rush this step, as it improves overall flavor and texture.
- Using Low-Quality Ingredients – Quality matters in every ingredient, especially in spices and meats. Opt for fresh, high-quality components for an outstanding chili.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Can be kept in the fridge for up to 3 days.
Freezing Smoky Texas Chili
- Use freezer-safe containers or 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 with foil, and heat for about 20-30 minutes.
- Microwave – Heat in a microwave-safe bowl, covered, in 1-minute intervals until hot.
- Stovetop – Place chili in a pot over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making Smoky Texas Chili that might help enhance your cooking experience.
What makes Smoky Texas Chili different?
Smoky Texas Chili is distinctive due to its use of smoked beef, which adds depth and richness compared to regular chili recipes.
Can I use turkey instead of beef?
Yes! Ground turkey or cubed turkey breast works well as a lean substitute while still delivering great flavor.
How spicy is Smoky Texas Chili?
The spice level can be adjusted according to your taste by modifying ingredients like jalapeños or chili powder.
What sides go well with Smoky Texas Chili?
Consider serving it with cornbread, rice, or tortilla chips for a complete meal that balances flavors nicely.
Can I customize the recipe?
Absolutely! Feel free to add beans, different peppers, or even switch up seasonings based on your preference.
Final Thoughts
This Smoky Texas Chili recipe is perfect for gatherings or cozy nights at home. Its rich flavors and customizable nature make it suitable for any palate. Whether you prefer it mild or spicy, this chili is sure to impress family and friends!
Smoky Texas Chili
Experience the rich and smoky flavors of our Smoky Texas Chili, a hearty dish that’s sure to be the star of your next gathering. This easy-to-follow recipe combines tender smoked beef chuck roast with a blend of spices, creating a chili that’s both savory and satisfying. Perfect for game day or holiday feasts, this dish serves 16, ensuring everyone leaves with a warm, contented belly. Top it with cheese, scallions, or a dollop of sour cream for an extra layer of flavor!
- Total Time: 1 hour 30 minutes
- Yield: 16 servings 1x
Ingredients
- 4 lbs smoked beef chuck roast, 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, chopped
- 1 qt beef stock
- 1 can (28 oz) crushed tomatoes
- 1 tsp Mexican oregano
- 1 tsp beef base
- 1 Tbsp vinegar
- 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 plant-based milk
- ¼ –½ cup shredded sharp cheddar
- 1 small jalapeño, finely diced
Instructions
- Preheat smoker to 250°F and smoke the seasoned chuck roast for about 8 hours until tender.
- In a Dutch oven over medium heat, sauté onions in vegetable oil until translucent. Add red bell peppers and sauté for an additional two minutes.
- Stir in spices (chili powder, smoked paprika, paprika, cumin, black pepper, and garlic powder), then add smoked beef and poblanos; mix well.
- Pour in beef stock and crushed tomatoes; bring to a boil before reducing the heat to low.
- Simmer for about 40 minutes while preparing dumplings: combine dry ingredients, then fold in eggs and plant-based milk.
- Drop spoonfuls of dumpling batter into the simmering chili and cover for another 20 minutes until fluffy.
- Serve hot with desired toppings.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Smoking and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
Keywords: For added spice, include diced jalapeños in the chili or dumpling batter. Letting the chili rest after cooking enhances its flavor profile. Substitute turkey for beef if you prefer a leaner option.
