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Smoky Texas Chili

Smoky Texas Chili
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Indulge in the rich, savory goodness of Smoky Texas Chili, a hearty dish that’s perfect for any gathering or cozy night in. This recipe features tender smoked beef chuck roast simmered with vibrant vegetables and a blend of spices that create a mouthwatering experience. The addition of cheddar jalapeño dumplings adds a delightful twist, making this chili not only filling but also uniquely satisfying.

Ingredients

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  • 4 lbs. smoked beef chuck roast, cubed
  • 1 Tbsp. vegetable oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, 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 poblano peppers, 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
  • 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. Preheat your smoker to 250°F and season the chuck roast with salt and pepper.
  2. Smoke the roast for about 8 hours until tender; let rest before cubing.
  3. In a dutch oven, sauté onions and red bell peppers until softened.
  4. Stir in spices and add the smoked beef along with stock and tomatoes; simmer for 40 minutes.
  5. Prepare dumplings by mixing dry ingredients; fold in wet ingredients and jalapeños.
  6. Drop dumpling batter into the simmering chili; cook covered for another 20 minutes until fluffy.

Nutrition

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