Smoky Texas Chili

If you’re looking for a hearty, comforting dish that brings the warmth of Texas right into your kitchen, then my Smoky Texas Chili is just the ticket. This recipe is one I’ve cherished for years, perfect for those chilly nights or any gathering with family and friends. The smoky flavor from the chuck roast combined with a medley of spices creates a savory experience that’s hard to resist. Whether it’s game day or holiday feasting, this chili never fails to satisfy.

What makes this Smoky Texas Chili truly special is its ease of preparation and the way it fills your home with delightful aromas while it simmers away on the stove. Plus, it’s a fantastic dish to make ahead! It even tastes better the next day when all those flavors have had time to meld together.

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and straightforward ingredients, you’ll have this delicious chili ready in no time.
• Family-Friendly: It’s packed with flavor yet mild enough to please everyone at the table, making it a hit with kids and adults alike.
• Make-Ahead Convenience: This chili can be made in advance and freezes beautifully, perfect for busy weeknights.
• Comforting Flavors: The combination of smoked meat and spices creates a rich, satisfying bowl that warms your soul.

Ingredients You’ll Need

Gathering your ingredients is part of the fun! This Smoky Texas Chili uses simple, wholesome ingredients that come together beautifully. Here’s what you’ll need:

For the Chili

• 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

Variations

One of the best things about this Smoky Texas Chili recipe is how flexible it is! You can easily adapt it to suit different tastes or dietary preferences.

• Swap the protein: Try using ground turkey or chicken instead of beef for a lighter option.
• Add more veggies: Toss in some diced zucchini or carrots for an extra boost of nutrition.
• Make it vegetarian: Replace the beef with black beans or lentils and use vegetable stock instead.
• Spice it up: If you like heat, add more jalapeños or some cayenne pepper to kick up the flavor!

How to Make Smoky Texas Chili

Step 1: Smoke the Beef Chuck Roast

Begin by adding wood chunks, chips, pellets, or charcoal to your smoker according to the manufacturer’s instructions and preheat it to 250°F. Season your trimmed chuck roast generously with salt and pepper—this helps enhance its flavor during smoking.

Step 2: Smoke It Slow

Place the chuck roast on the rack in your smoker and set a timer for 8 hours. After 4 hours—or once the roast reaches an internal temperature of 180°F—wrap it in unwaxed butcher paper and return it to the smoker for another 4 hours until it reaches an internal temperature of 208-210°F.

Step 3: Let It Rest

Once done smoking, allow the roast to rest in its butcher paper for at least an hour before slicing it into cubes right before adding it to your chili pot.

Step 4: Sauté Your Veggies

In a Dutch oven, heat vegetable oil over medium-high heat. Add diced onion—sprinkling a bit of salt if desired—and sauté until translucent (about 5 minutes). Then add chopped red bell peppers and sauté for another couple of minutes.

Step 5: Bloom Your Spices

Now it’s time to add all those flavorful spices! Stir in dark chili powder, smoked paprika, cumin, black pepper, and garlic powder for about a minute; this step allows those spices to bloom and release their incredible aromas without burning.

Step 6: Combine Ingredients

Next up, add your cubed smoked chuck roast along with roasted poblano peppers into the pot. Stir until everything is well-coated with those fragrant spices before deglazing by stirring in beef stock and crushed tomatoes.

Step 7: Flavor Boosters

Add Mexican oregano, beef base, and Worcestershire sauce into your pot. Don’t forget to adjust seasoning with salt and pepper according to taste.

Step 8: Bring It All Together

Bring your chili mixture to a boil; then reduce heat to low and let it simmer covered for about 40 minutes—make sure you stir occasionally so nothing sticks.

Step 9: Prepare Dumpling Batter

While your chili simmers away beautifully, mix together cornmeal, flour, baking powder, salt, and sugar in a bowl for your dumplings.

Step 10: Combine Wet Ingredients

Gently fold in eggs until just combined before stirring in buttermilk until smooth.

Step 11: Add Cheese & Jalapeños

Carefully fold in shredded cheese and diced jalapeños; be careful not to overmix as we want fluffy dumplings!

Step 12: Drop In Dumplings

Now comes the fun part! Place dollops (about 1-2 oz.) of dumpling batter directly onto simmering chili. Cover again and let simmer for an additional 20 minutes until dumplings are firm but fluffy!

Step 13: Serve & Enjoy!

Finally, ladle your Smoky Texas Chili into bowls garnished with shredded cheese, sliced scallions, cilantro leaves—a dollop of sour cream wouldn’t hurt either if you like! Enjoy every comforting bite!

Pro Tips for Making Smoky Texas Chili

Making Smoky Texas Chili is a delightful experience, and a few tips can elevate your dish to the next level!

• Use high-quality beef: Choosing a well-marbled chuck roast ensures that your chili is juicy and tender, enhancing the overall flavor.

• Let the spices bloom: Cooking your spices for just a minute before adding other ingredients allows their essential oils to release, resulting in a more aromatic and flavorful chili.

• Don’t skimp on the simmering time: Allowing the chili to simmer longer helps meld the flavors beautifully. The longer it simmers, the richer and smokier it becomes.

• Adjust to taste: Every palate is different! Taste your chili as it cooks and adjust seasoning as needed. A little extra salt or spice can make all the difference.

• Consider leftovers: This chili is even better the next day! Store any leftovers in an airtight container for up to 3 days or freeze for future meals.

How to Serve Smoky Texas Chili

Serving Smoky Texas Chili can be just as fun as making it! With a few thoughtful touches, you can impress your guests while enjoying this hearty dish.

Garnishes

• Shredded cheese: A sprinkle of sharp cheddar adds creaminess and richness that complements the smoky flavors of the chili.

• Sliced scallions: Fresh scallions provide a crunchy texture and bright flavor that balances the deep savory notes of the chili.

• Cilantro leaves: Adding fresh cilantro not only brightens up the dish visually but also provides a refreshing herbaceous note.

Side Dishes

• Cornbread: Sweet or savory cornbread pairs perfectly with chili, offering a comforting side that soaks up all those delicious juices.

• Tortilla chips: Crunchy tortilla chips make for a fantastic accompaniment. You can enjoy them with the chili or use them to scoop up every last bite!

• Simple green salad: A light salad with mixed greens and a vinaigrette can provide a refreshing contrast to the rich flavors of your chili.

• Rice or quinoa: Serving your Smoky Texas Chili over rice or quinoa creates a filling meal that adds another layer of texture to each spoonful.

With these serving suggestions and pro tips, you’re ready to create an unforgettable dining experience centered around your Smoky Texas Chili! Enjoy every delicious bite!

Make Ahead and Storage

This Smoky Texas Chili is not only delicious but also perfect for meal prep! You can make it ahead of time, allowing the flavors to meld beautifully, which often makes it taste even better the next day. Here’s how you can store and reheat your leftovers.

Storing Leftovers

• Allow the chili to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.
• Be sure to keep any toppings separate until you’re ready to serve.

Freezing

• Portion the chili into freezer-safe containers or bags, leaving space for expansion.
• Label each container with the date and contents.
• Freeze for up to 3 months for best quality.

Reheating

• Thaw frozen chili overnight in the refrigerator before reheating.
• Heat on the stovetop over medium heat, stirring occasionally until warmed through.
• For microwave reheating, use a microwave-safe bowl and cover loosely. Heat in 1-minute increments until hot.

FAQs

Here are some common questions about making Smoky Texas Chili!

Can I make Smoky Texas Chili without beef?

Absolutely! You can substitute the beef chuck roast with a plant-based meat alternative or use beans as your protein source. Just adjust cooking times accordingly.

How does the smoking process affect Smoky Texas Chili?

Smoking infuses a rich flavor into the chili that enhances its overall depth and complexity. The smokiness from the chuck roast creates a unique taste experience that’s hard to resist!

What are some good toppings for Smoky Texas Chili?

Toppings like shredded cheese, sliced scallions, cilantro leaves, and sour cream complement Smoky Texas Chili wonderfully. Feel free to get creative!

Can I make Smoky Texas Chili in a slow cooker?

Yes! After preparing the chili base on the stovetop, transfer it to a slow cooker and cook on low for 6-8 hours for a convenient option.

What side dishes pair well with Smoky Texas Chili?

Consider serving cornbread, tortilla chips, or a fresh green salad alongside your chili for a satisfying meal.

Final Thoughts

I hope you feel inspired to bring this delightful Smoky Texas Chili into your kitchen! It’s perfect for gatherings or cozy nights at home. The rich flavors and hearty ingredients will surely warm your heart and fill your belly. Enjoy every moment of making this recipe, and don’t hesitate to share it with family and friends. Happy cooking!