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Smoky Texas Chili

Smoky Texas Chili
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Experience comfort with our Smoky Texas Chili recipe—rich flavors perfect for game day or cozy nights! Try it today!

Ingredients

Scale
  • 4 lbs. beef chuck roast, smoked and 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 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

Instructions

  1. Smoke the beef chuck roast seasoned with salt and pepper at 250°F for about 8 hours until tender.
  2. In a Dutch oven, heat vegetable oil and sauté diced onion and red bell pepper until soft.
  3. Add spices (chili powder, smoked paprika, cumin, black pepper, and garlic powder) and cook for another minute.
  4. Stir in smoked beef, roasted poblanos, beef stock, crushed tomatoes, Mexican oregano, and beef base. Simmer for about 40 minutes.
  5. Prepare the dumpling batter by mixing cornmeal, flour, baking powder, salt, and sugar in a bowl.
  6. Gently fold in eggs and buttermilk until smooth.
  7. Carefully fold in shredded cheese and diced jalapeños.
  8. Drop spoonfuls of the dumpling batter into the simmering chili and cover to cook for another 20 minutes until fluffy.

Nutrition

Find it online: https://korecipe.com/smoky-texas-chili/