Smoky Texas Chili

Make Smoky Texas Chili. This recipe is easy, savory, and perfect for game day or the holidays. With its rich flavors and hearty ingredients, this dish stands out as a crowd-pleaser that can be enjoyed year-round.

Why You’ll Love This Recipe

• Bold Flavors: The combination of smoked beef and spices creates a deep, satisfying taste that warms the soul.
• Perfect for Sharing: Serving 16, this chili is ideal for gatherings, ensuring there’s enough for everyone.
• Easy Preparation: With straightforward steps and minimal fuss, you can make this dish even on busy days.
• Versatile Dish: Enjoy it as a main course or as a topping for nachos or baked potatoes—endless possibilities!
• Comfort Food: This chili brings that cozy feeling to your table, making it perfect for chilly evenings.

Tools and Preparation

To create your Smoky Texas Chili, having the right tools will make the cooking process smoother. Here are some essentials you’ll need to get started.

Essential Tools and Equipment

• Dutch oven
• Smoker
• Sharp knife
• Cutting board
• Measuring cups and spoons

Importance of Each Tool

• Dutch oven: Perfect for slow-cooking the chili evenly while locking in moisture and flavors.
• Smoker: Adds that signature smoky flavor to your beef, enhancing the overall taste of your chili.
• Sharp knife: Ensures precise cutting of vegetables and meat, making preparation fast and safe.

Ingredients

To make this delightful Smoky Texas Chili, gather these ingredients:

For the Beef 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 Cheddar Jalapeño 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 the smoker according to manufacturer’s instructions. Preheat to 250°F.

Step 2: Season the Meat

Season trimmed Chuck Roast generously with salt and pepper.

Step 3: Smoke the Chuck Roast

Place Chuck Roast on a rack in smoker according to manufacturer’s instructions. Set timer for 8 hours.

Step 4: Wrap for Tenderness

After 4 hours or when the roast reaches an internal temperature of 180°F, wrap with unwaxed butcher paper and place back in smoker.

Step 5: Finish Smoking Process

After another 4 hours or when the roast reaches an internal temperature of 208-210°F, remove roast from smoker.

Step 6: Resting Period

Let rest in butcher paper for at least 1 hour before slicing into cubes right before adding to chili.

Step 7: Sauté Vegetables

In a dutch oven, heat vegetable oil over medium-high heat. Add chopped onion (and sprinkle with salt if desired). Sauté until onions are translucent (about 5 minutes). Add red peppers and sauté for another 2 minutes.

Step 8: Add Spices

Stir in chili powder, smoked paprika, cumin, black pepper, and garlic powder while stirring frequently for about a minute until spices bloom but do not burn.

Step 9: Combine Ingredients

Add cubed smoked Chuck Roast and poblano peppers into the pot. Stir in beef stock and crushed tomatoes while deglazing the bottom of the pot.

Step 10: Flavor Enhancements

Add oregano, beef base, and Worcestershire sauce to the mixture. Season with salt and pepper to taste if necessary.

Step 11: Simmering Process

Bring chili to a boil then turn stove to low heat and simmer covered for about 40 minutes while stirring occasionally.

Step 12: Prepare Dumpling Mixture

While chili cooks, mix together cornmeal, flour, baking powder, salt, and sugar for cheddar jalapeño dumplings.

Step 13: Combine Wet Ingredients

Add eggs folding gently to combine then stir buttermilk into mixture until just combined.

Step 14: Fold in Cheese & Jalapeños

Carefully fold in cheese and jalapeños without over-mixing batter.

Step 15: Cook Dumplings

Place dollops (about 1-2 oz.) of dumpling batter into simmering chili. Continue simmering covered for another 20 minutes or until dumplings are firm yet fluffy.

Final Touches

Serve chili in bowls garnished with shredded cheese, sliced scallions, cilantro leaves, and a dollop of sour cream if desired!

How to Serve Smoky Texas Chili

Serving Smoky Texas Chili can elevate any gathering, whether it’s a game day or a cozy family dinner. With its rich flavors and hearty texture, this chili pairs well with various toppings and sides.

Toppings

• Shredded Cheese: A sprinkle of sharp cheddar adds creaminess and enhances flavor.
• Sour Cream: A dollop of sour cream balances the chili’s heat and richness.
• Fresh Cilantro: Chopped cilantro provides a fresh, herbal note that brightens the dish.
• Scallions: Sliced green onions add a crunchy texture and mild onion flavor.
• Avocado Slices: Creamy avocado slices offer a cool contrast to the spicy chili.

Accompaniments

• Cornbread: Sweet or savory cornbread is perfect for soaking up the chili.
• Tortilla Chips: Crunchy chips can be used for dipping or as a base for serving.
• Rice: Fluffy white rice can help balance the robust flavors of the chili.

How to Perfect Smoky Texas Chili

Perfecting your Smoky Texas Chili involves attention to detail and a few key techniques. Here are some tips to elevate your dish.

• Use Quality Beef: Start with fresh, high-quality beef chuck roast for the best flavor and texture.
• Smoke for Flavor: Smoking the meat adds depth; ensure you maintain a steady temperature throughout the process.
• Season Generously: Don’t hold back on spices; they enhance the overall taste of your chili.
• Simmer Slowly: Allowing your chili to simmer helps meld the flavors together beautifully.
• Adjust Consistency: If your chili is too thick, add more beef stock; if too thin, let it simmer uncovered to thicken.

Best Side Dishes for Smoky Texas Chili

Pairing side dishes with Smoky Texas Chili can enhance your meal experience. Here are some great options that complement this hearty dish.

1. Cornbread: A classic choice, cornbread’s sweetness pairs perfectly with spicy chili.
2. Coleslaw: A crunchy coleslaw adds freshness and texture, balancing the warm flavors of the chili.
3. Guacamole: Creamy guacamole provides rich flavors that contrast nicely with smoky notes.
4. Baked Potatoes: Fluffy baked potatoes can be topped with chili for a filling meal option.
5. Rice Pilaf: Lightly seasoned rice pilaf serves as an excellent base for serving chili over it.
6. Grilled Vegetables: Charred veggies add another layer of flavor while keeping things light and healthy.

Common Mistakes to Avoid

Making Smoky Texas Chili can be a delight, but there are common mistakes to watch out for.

• Overcooking the meat: If you cook the beef too long before adding it to the chili, it may become dry. Smoke the chuck roast for the right time and ensure it rests after cooking.
• Using low-quality spices: Fresh spices greatly enhance flavor. Always check your spice shelf and opt for fresh, high-quality ingredients for the best taste.
• Neglecting to taste: Skipping the taste test can lead to an unbalanced chili. Taste as you go and adjust seasoning accordingly, especially with salt and pepper.
• Ignoring simmer time: Rushing through the simmering phase can result in a less flavorful dish. Allow your chili to simmer long enough so flavors meld beautifully.
• Not preparing garnishes: Garnishes can elevate your Smoky Texas Chili. Don’t skip toppings like shredded cheese or fresh herbs, which add flavor and visual appeal.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 5 days in the refrigerator.

Freezing Smoky Texas Chili

• Use freezer-safe containers or bags.
• Can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Reheating Smoky Texas Chili

• Oven: Preheat to 350°F and bake in a covered dish until warmed through, about 30-40 minutes.
• Microwave: Heat in a microwave-safe bowl, stirring occasionally until hot, usually about 5-7 minutes.
• Stovetop: Warm over medium heat in a saucepan, stirring occasionally until heated through.

Frequently Asked Questions

How can I customize my Smoky Texas Chili?

You can customize this dish by adding beans or different types of peppers according to your preference.

What makes this chili ‘smoky’?

The smokiness comes from using smoked beef chuck roast and smoked paprika, giving it a rich flavor profile.

Can I make Smoky Texas Chili vegetarian?

Yes! Substitute the beef with hearty vegetables like mushrooms or jackfruit and use vegetable broth for a plant-based version.

How do I serve Smoky Texas Chili?

Serve it hot in bowls topped with shredded cheese, chopped scallions, and a dollop of sour cream for added richness.

Final Thoughts

Smoky Texas Chili is not only easy to prepare but also packed with flavor that everyone will love. It’s perfect for gatherings or cozy nights at home. Feel free to customize with your favorite ingredients for a personal touch!