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.