Get Ready for the Best Smoky Texas Chili Ever!

Okay, so let me ask you this: have you ever had a day where you just wanna make a huge pot of something warm and cozy, and you can’t decide between chili or soup? Yeah, me too! But trust me, when you fire up this Smoky Texas Chili, it’s a whole different level of comfort. Like, I’m talking hugs in a bowl, my friend.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so let’s hit the grocery store together (virtually, of course). You gotta start with 4 lbs of beef chuck roast—that’s your main diva here. Smoked, cut into cubes. Then grab 1 large yellow onion, a red bell pepper, and a bunch of spices that’ll make your taste buds do a happy dance: dark chili powder, smoked paprika, cumin, and more! Oh, and don’t forget those roasted poblanos. They add a great kick!

And for the dumplings—yeah, we’re going there—get cornmeal, flour, buttermilk, and some cheddar. Seriously, the cheddar is like the cherry on top of this chili sundae.

So Here’s Why I Make This Constantly

So, here’s the deal. I first made this chili for a super bowl party (like, the actual Super Bowl, not just me in my sweatpants watching reruns). My friends were over, and of course, someone brought chips and dip, which are fine, but then—boom—I hit ’em with this chili.

I remember standing over the stove, stirring while everyone was goofing off in the other room. The smell? OMG, it was like being wrapped in a warm blanket. And when I finally served it? The look on their faces was priceless! Everyone was like “Whoa, this is SO GOOD!” And just like that, I became the chili queen. 😂 Now, it’s my go-to for any gathering.

Another beautiful shot because we can’t get enough!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, here’s the kicker: the smoking part! Seriously, smoke the chuck roast for 8 hours. Eight! I know, it sounds crazy, but that’s what makes it taste like you just transported yourself to Texas or something. You can’t rush greatness, right? Wrap it in butcher paper halfway through, and just let it do its thing. Trust me, your taste buds will thank you.

Don’t Mess This Up (My Top Tips)

1. Don’t skip the spices! Seriously, that’s what gives it the oomph.
2. Watch the dumplings! They need about 20 minutes to fluff up, so don’t go wandering off thinking you’re a master chef.
3. Taste as you go! Like, if you think it needs more salt or spice, don’t be shy. Adjust it!

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftovers (which is a miracle), you can totally store this chili in an airtight container in the fridge for about 3 days, or freeze it for a couple of months! Just reheat it on the stove, and it’s like a warm hug all over again.

If You Liked This, You’ll Probably Like These Too

Okay, if you dig this chili thing, you might also wanna check out my One-Pan Enchiladas (so easy, I promise) or my Spicy Chicken Tacos (which will make your friends want your secret recipe). Trust me, they won’t disappoint!

So, tell me: what’s your go-to comfort food? Let’s swap stories! 🥘✨

Smoky Texas Chili

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Indulge in the rich, smoky flavors of Smoky Texas Chili, a hearty dish that’s perfect for game day or any festive gathering. Made with tender smoked chuck roast and vibrant vegetables, this chili is elevated with a touch of spice and served with delightful cheddar jalapeño dumplings. Gather around the table and enjoy a bowl of comfort that warms the heart.

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 10 hours
Total Time: 10 hours 30 minutes
Yield: Approximately 16 servings 1x
Category: Main
Method: Smoking/Simmering
Cuisine: American

Ingredients

Scale

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 quart 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

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Instructions

Preheat your smoker to 250°F and prepare wood chunks or charcoal.
Season the beef chuck roast generously with salt and pepper before smoking for about 8 hours.
After smoking, let the roast rest for at least an hour before cutting it into cubes.
In a Dutch oven over medium-high heat, sauté onions and red bell pepper in vegetable oil until soft.
Add spices and cubed smoked roast; stir in beef stock and crushed tomatoes.
Add Worcestershire sauce; bring to boil then simmer covered for about 40 minutes.
Meanwhile, mix ingredients for dumplings and gently fold in cheese and jalapeños.
Drop dollops of dumpling batter into chili; simmer for an additional 20 minutes until fluffy.
Serve garnished with cheese, scallions, cilantro, and sour cream.