Name: Smoky Texas Chili with Cheddar Jalapeño Dumplings Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 9 h 25 min
Cuisine: Texan
Ingredients: 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

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Introduction

Smoky Texas Chili is a hearty and flavorful dish perfect for those who love bold spices and tender, smoked beef. With a rich blend of spices and chewy dumplings cooked right in the chili, this recipe brings comfort and excitement to your dinner table. It’s ideal for slow cooking enthusiasts and anyone craving authentic, smoky goodness.

A white pot filled with a thick dark brown stew, layered mainly with large chunks of browned beef and colorful vegetables. The vegetables include bright green and red bell pepper pieces and small translucent onion chunks scattered throughout. The stew has a rich, glossy texture. On top, four dollops of golden, fluffy biscuit dough are placed evenly around the stew. The pot sits on a white marbled surface with a dark blue cloth partly visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 the 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

Instructions

Step 1: Preheat your smoker to 250°F following the manufacturer’s directions. Season the trimmed chuck roast generously with salt and pepper.
Step 2: Place the chuck roast on the smoker rack and smoke for 8 hours. At 4 hours or when the internal temperature reaches 180°F, wrap the roast in unwaxed butcher paper and continue smoking until it reaches 208-210°F.
Step 3: Let the smoked roast rest wrapped for at least one hour, then slice into 1-inch cubes.
Step 4: Heat vegetable oil in a Dutch oven over medium-high heat. Add diced onion and sauté with a pinch of salt until translucent, about 5 minutes. Add chopped red bell pepper and cook a few minutes more.
Step 5: Stir in dark chili powder, smoked paprika, paprika, cumin, black pepper, and garlic powder. Cook for about a minute until spices are fragrant.
Step 6: Add cubed smoked beef and roasted poblano peppers to the pot. Stir to coat with spices, then add beef stock and crushed tomatoes, stirring to combine.
Step 7: Add Mexican oregano, beef base, and Worcestershire sauce. Season with salt and pepper to taste.
Step 8: Bring the chili to a boil, then reduce heat to low and simmer covered for 40 minutes, stirring occasionally.
Step 9: In a bowl, mix cornmeal, flour, baking powder, salt, and sugar (or honey) for the dumplings.
Step 10: Fold in eggs gently, then stir in buttermilk until smooth.
Step 11: Carefully fold in shredded cheddar and diced jalapeño without overmixing.
Step 12: Drop spoonfuls (1-2 oz.) of dumpling batter onto the simmering chili. Cover and cook for 20 minutes until dumplings are firm and fluffy.
Step 13: Serve the chili in bowls garnished with extra shredded cheese, sliced scallions, cilantro, or sour cream if desired. Enjoy!

Tips & Variations

Swap the beef for ground turkey or chicken for a lighter version.
Add diced zucchini or carrots to boost vegetable content.
Make it vegetarian by using black beans or lentils and vegetable stock.
Increase heat by adding extra jalapeños or cayenne pepper.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Dumplings may absorb some liquid, so add a splash of beef stock or water when reheating to loosen the chili.

How to Serve

A white pot filled with a thick, dark brown stew, containing beef cubes that are richly cooked and dark brown in color, scattered throughout. Bright red and green bell pepper pieces along with translucent onion chunks float in the stew, adding pops of color and texture. Four golden, slightly browned biscuit dollops sit on top, contrasting with the deeper tones of the stew. The pot is placed on a white marbled surface with a dark blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular beef instead of smoked beef?

Yes, but smoking the beef adds a distinctive smoky depth that defines this chili. You can brown regular chuck roast in a pan if smoking isn’t an option.

Can I make the dumplings without dairy?

Yes, substitute buttermilk with a dairy-free milk and add 1 tablespoon of lemon juice or vinegar to mimic the acidity. Use dairy-free cheese or omit it if preferred.