Description
Indulge in the rich and savory flavors of Smoky Texas Chili, a perfect dish for gatherings, game day, or holiday celebrations. This hearty chili features tender, smoked beef chuck roast combined with a vibrant mix of spices and roasted peppers, resulting in an explosion of flavor that warms you from the inside out. Topped with fluffy cheddar jalapeño dumplings, this chili is not only comforting but also customizable to suit everyone’s tastes. Serve it with your favorite toppings like cheese, scallions, or cilantro for an unforgettable meal that will impress your family and friends.
Ingredients
- 4 lbs. beef chuck roast (smoked)
- 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 crushed tomatoes (28 oz.)
- 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
- ¼ –½ cup shredded sharp cheddar
- 1 small jalapeño (finely diced)
Instructions
- Preheat smoker to 250°F and prepare wood chunks.
- Season and smoke the beef chuck roast for about 8 hours.
- In a Dutch oven, sauté onions and bell peppers until soft.
- Stir in spices and add smoked beef along with stock and tomatoes.
- Let simmer for 40 minutes.
- Prepare dumpling batter and drop spoonfuls into simmering chili; cover and cook until fluffy.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Smoking/Sautéing/Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Keywords: Customize spice levels by adjusting jalapeño quantities. For a lighter option, serve over rice or with baked potatoes.