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Smoky Texas Chili

Smoky Texas Chili
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If you crave a dish that unites friends and family with rich flavor and warmth, look no further than this Smoky Texas Chili. This hearty recipe features tender smoked beef chuck roast that melds beautifully with an array of spices and wholesome ingredients, creating a comforting bowl that is perfect for any occasion. Whether you’re hosting a game day gathering or enjoying a cozy night in, this chili promises to leave everyone satisfied and asking for seconds.

Ingredients

Scale
  • 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. 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 buttermilk
  • ¼ –½ cup shredded sharp cheddar
  • 1 small jalapeño, finely diced

Instructions

  1. Smoke the beef chuck roast at 250°F for about 8 hours until tender.
  2. In a Dutch oven, heat vegetable oil over medium-high heat. Sauté onion until translucent, then add red bell pepper and spices.
  3. Stir in cubed smoked beef and poblano peppers, deglazing with beef stock and crushed tomatoes.
  4. Season with Mexican oregano and vinegar; simmer for about 40 minutes.
  5. For dumplings, mix dry ingredients; fold in eggs and buttermilk, then add cheese and jalapeños.
  6. Drop dumpling batter into simmering chili and cook for another 20 minutes.
  7. Serve garnished with shredded cheese and scallions.

Nutrition

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