Smoky Texas Chili

I’ve always loved the bold, smoky flavors of Texas-style chili, and this recipe has quickly become one of my favorites. It all started on a chilly autumn afternoon when I wanted something hearty and full of flavor for a family gathering. I knew I wanted that authentic smoky taste without spending all day in the kitchen. After experimenting with smoked beef chuck roast and a mix of spices, I finally perfected this recipe. The aroma alone fills the house with warmth, and every bite is a comforting hug on a plate.

Why You’ll Love This Recipe
This Smoky Texas Chili is incredibly satisfying. The smoked beef adds a rich depth of flavor, while the combination of chili powder, smoked paprika, and cumin creates a perfect balance of heat and smokiness. The addition of poblano peppers gives a subtle sweetness and mild spice, making it a recipe that even those who are cautious with heat will enjoy. It’s a dish that brings people together, whether you’re hosting a game day gathering, a casual dinner with friends, or a festive holiday feast.

Versatile
One of the best parts about this chili is its versatility. You can serve it with cheddar jalapeño dumplings, cornbread, or even over a bed of rice. It also pairs beautifully with simple toppings like shredded cheese, fresh cilantro, or a dollop of sour cream. Whether you want a classic chili experience or a creative twist, this recipe can easily adapt to your preferences.

Budget-Friendly
Despite its rich, smoky flavor, this chili is surprisingly budget-friendly. Using beef chuck roast, pantry spices, and basic vegetables keeps the cost reasonable, while still producing a gourmet-level dish. Plus, it makes a large batch, so you can feed a crowd without breaking the bank. Leftovers reheat beautifully and often taste even better the next day, making it perfect for meal prep or a hearty freezer-friendly option.

Ingredients for Smoky Texas Chili

• 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

• 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

  Making this Smoky Texas Chili may sound like a long process, but with a little planning, it becomes an enjoyable cooking experience. The key is to focus on layering flavors, from the smoked beef to the spices, ensuring every bite bursts with richness. I’ll guide you through each step so that even beginners can confidently make this chili.

  Step-by-Step Instructions for Making Smoky Texas Chili

  1. Prepare the Smoker: Add wood chunks, chips, pellets, or charcoal to your smoker according to the manufacturer’s instructions. Preheat to 250°F. The slow smoke will infuse the beef chuck roast with a deep, smoky flavor that forms the base of the chili.

  2. Season the Beef: Trim the chuck roast and generously season it with salt and pepper. This simple step enhances the natural beef flavor and allows the seasoning to penetrate during smoking.

  3. Smoke the Roast: Place the beef on the rack in your smoker. Set the timer for 8 hours. After 4 hours, when the internal temperature reaches 180°F, wrap the roast in unwaxed butcher paper and return it to the smoker. This helps retain moisture while continuing to infuse smoke.

  4. Finish Smoking: After 4 more hours, or once the roast reaches 208–210°F internally, remove it from the smoker. Let it rest in the butcher paper for at least an hour. Slice the roast into 1-inch cubes right before adding it to the chili.

  5. Sauté Vegetables and Spices: Heat vegetable oil in a Dutch oven over medium-high heat. Add diced onions and a pinch of salt. Sauté until translucent, about 5 minutes. Then add the red bell peppers and cook for 2 more minutes. Stir in chili powder, smoked paprika, paprika, cumin, black pepper, and garlic powder. Cook for about a minute, stirring constantly to bloom the spices without burning them.

  6. Combine Ingredients: Add the cubed smoked beef and roasted poblanos to the pot. Coat everything evenly with the spices. Pour in the beef stock and crushed tomatoes, scraping the bottom to deglaze the pot.

  7. Season the Chili: Stir in Mexican oregano, beef base, and Worcestershire sauce. Taste and adjust with salt and pepper as needed.

  8. Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring occasionally. This slow cooking allows the flavors to meld beautifully.

  9. Prepare Cheddar Jalapeño Dumplings: While the chili simmers, mix cornmeal, all-purpose flour, baking powder, salt, and sugar in a bowl. Gently fold in the eggs, then stir in the buttermilk until fully combined. Finally, fold in shredded cheddar and finely diced jalapeño, being careful not to overmix.

  10. Add Dumplings to Chili: Drop 1–2 oz. dollops of dumpling batter onto the simmering chili. Cover and continue cooking for 20 minutes or until the dumplings are firm yet fluffy.

  11. Serve: Ladle the chili into bowls and garnish with extra shredded cheddar, sliced scallions, cilantro, and a dollop of sour cream if desired. Each serving is a hearty, smoky, and comforting bowl perfect for any occasion.

  Quick and Easy Tips

  • While smoking takes time, the hands-on preparation is minimal, making it a stress-free recipe for entertaining.

  • You can prep the dumpling batter ahead of time to save effort during cooking.

  • Use store-bought roasted poblanos if you’re short on time—they still add wonderful flavor.

  Customizable Variations

  • Adjust the heat by using more or fewer jalapeños.

  • Add extra vegetables like corn or zucchini for added texture.

  • Substitute sharp cheddar with a milder cheese if preferred.

  Crowd-Pleasing Benefits

  This Smoky Texas Chili is perfect for feeding a large group. The combination of smoked beef and cheesy dumplings ensures everyone finds something to love. Plus, it keeps well in the fridge, so leftovers are a bonus for busy days.

  FAQs for Smoky Texas Chili

  1. Can I make this chili without a smoker?
  Yes! If you don’t have a smoker, you can oven-roast the beef chuck at 275°F for 6–7 hours until tender. You can also add a small amount of smoked paprika to mimic the smoky flavor.

  2. Can I use a different cut of beef?
  Absolutely. Beef chuck is ideal because it becomes tender and flavorful when slow-cooked, but brisket or short ribs also work well. Just adjust the cooking time as needed.

  3. How spicy is this chili?
  This chili has a moderate heat level. The roasted poblanos add a mild warmth, and the jalapeños in the dumplings add a gentle kick. You can reduce or increase the jalapeños to match your preference.

  4. Can I prepare it ahead of time?
  Yes, this chili tastes even better the next day. You can prepare the smoked beef and chili base in advance, then add the dumplings just before serving.

  5. Can I freeze leftovers?
  Definitely. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

  6. What should I serve with this chili?
  Cornbread, rice, or even simple tortilla chips pair wonderfully. Add extra cheese, sour cream, or fresh cilantro for a complete meal.

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  Smoky Texas Chili

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  Pin Recipe

  This Smoky Texas Chili is a hearty, savory dish perfect for game days, holidays, or any gathering. Smoked beef chuck roast combined with flavorful spices, roasted poblanos, and cheesy jalapeño dumplings creates a rich, comforting meal that everyone will love.

  • Total Time: 10 hours 30 minutes (including smoking)
  • Yield: 16 servings 1x

  Ingredients

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  For the Chili:

  • 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 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

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  Instructions

  • Preheat smoker to 250°F with wood chunks, chips, pellets, or charcoal.

  • Season trimmed beef chuck roast generously with salt and pepper.

  • Smoke roast for 8 hours. After 4 hours, wrap in unwaxed butcher paper and continue smoking until internal temperature reaches 208–210°F.

  • Let roast rest for 1 hour, then cut into 1-inch cubes.

  • Heat vegetable oil in a Dutch oven over medium-high heat. Sauté onions until translucent, about 5 minutes. Add red bell peppers and cook 2 more minutes.

  • Stir in chili powder, smoked paprika, paprika, cumin, black pepper, and garlic powder for 1 minute.

  • Add smoked beef cubes and roasted poblanos. Pour in beef stock and crushed tomatoes, scraping the bottom to deglaze.

  • Stir in Mexican oregano, beef base, and Worcestershire sauce. Season with salt and pepper.

  • Bring to a boil, then reduce heat to low and simmer covered for 40 minutes, stirring occasionally.

  • Prepare dumplings: mix cornmeal, flour, baking powder, salt, and sugar. Fold in eggs and buttermilk. Gently fold in cheddar and jalapeño.

  • Drop 1–2 oz. dollops of dumpling batter into chili. Simmer covered for 20 minutes until dumplings are firm and fluffy.

  • Serve with extra shredded cheese, scallions, cilantro, or sour cream as desired.

  Notes

  • The smoked beef can be prepared ahead of time.

  • Dumplings should not be overmixed to stay light and fluffy.

  • Adjust spice level by changing jalapeño quantity.

  • Author: Layla
  • Prep Time: 30 minutes (plus smoking time)
  • Cook Time: 10 hours (including smoking)