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Smoky Texas Chili

Smoky Texas Chili
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Indulge in the rich and comforting flavors of Smoky Texas Chili, a dish that warms both the heart and soul. This hearty stew features tender beef chuck roast, smoked to perfection, and a vibrant mix of spices that create an irresistible aroma. Ideal for family gatherings or cozy evenings at home, this chili is easy to prepare ahead of time, allowing the flavors to meld beautifully. Topped with fluffy cheddar jalapeño dumplings, each bite is a delightful experience that promises satisfaction. Whether it’s game day or simply a chilly night, this Smoky Texas Chili is sure to be a hit!

Ingredients

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  • 4 lbs. beef chuck roast
  • 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
  • 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 until tender.
  2. In a Dutch oven, sauté diced onions and red bell peppers in vegetable oil until translucent.
  3. Add spices including chili powder and smoked paprika; stir well.
  4. Incorporate the smoked beef, poblanos, beef stock, and crushed tomatoes; bring to a boil then simmer for about 40 minutes.
  5. For the dumplings, combine cornmeal, flour, baking powder, salt, and sugar; mix in eggs and buttermilk until just combined.
  6. Fold in cheese and jalapeños; dollop batter into simmering chili and cook covered for 20 minutes until dumplings are fluffy.
  7. Serve hot with your choice of garnishes.

Nutrition

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