Eric's Smoked Texas Chili
I've written several times about Texas Chili, but I've never actually put my full recipe out for folks. So, here you go!
Overview
There are three main sources for this recipe. Many years ago, I started making my own chili rather than buy it in a can (I know, I know). I started with sort of the classic home made chili recipe involving ground beef, onions, some basic dry seasonings, tomatoes, and beans (I know, I know). That evolved some over time, including that I learned to use fresh garlic, not garlic powder, and I started cooking my own beans, not buying them in a can. About that time, the Internet got to be a big deal and I was getting ideas off the Internet, which is when I switched from ground beef to stew meat. Better, but still not great. At some point, I found Amazing Ribs, but I was really only using it for ribs, rubs, and sauces. One day, poking around, I discovered that Meathead had a Texas Chili recipe and it called for smoking the meat and onion!
I added that twist into my recipe and had already dumped the beans not long before. But I still wanted some crunch in there, so I added diced carrots. Yes, I know, that's just wrong and all Texas Chili purists will denounce me. But I like it. And you can leave the carrots out if you want.
Notes
A few quick notes. First, the chuck roast (and it's fat) makes a big difference. Don't try to go lean meat from stew meat or the top round or whatever. This is chili, not white chicken chili. It's supposed to be big, hearty, bold, and have lots of beef flavor going on. The wine should be rustic, a chianti or rioja is a great idea. The beef stock, ideally, is home made. If not, buy good quality beef stock or bone broth. The first time, make it with all of my ingredients. After that, you can start swapping out and substituting and modifying. This chili is moderately spicy, not mild and not melt your face hot.
Side note: I use wine and avoid the tomato sauce and beer. I think it is heartier this way. And it aligns well with my belief that Texas Chili is a Texas variation of boeuf bourguignon. Which makes sense given that chili started out as a way to feed a lot of ranch hands.
Takes (how long)
Dry Brine chuck roast - 1 hour, minimum, but 24 hours is much better
Food prep - 20 minutes
Smoking meat/onion - 2 hours
Cooking chili - 3 hours
Serve with
Crusty bread, green salad, corn bread, rice, and all the usual chili toppings (if you insist): shredded cheese, sour cream, avocados, tortilla chips, diced white onion, etc. Personally, I like chili all by itself, no toppings, a small green salad, and a Shiner Bock. Or a glass of the wine you used to cook the chili.
Special tools
For Smoked Chuck Roast and Onion
Dry Brine
Overview
There are three main sources for this recipe. Many years ago, I started making my own chili rather than buy it in a can (I know, I know). I started with sort of the classic home made chili recipe involving ground beef, onions, some basic dry seasonings, tomatoes, and beans (I know, I know). That evolved some over time, including that I learned to use fresh garlic, not garlic powder, and I started cooking my own beans, not buying them in a can. About that time, the Internet got to be a big deal and I was getting ideas off the Internet, which is when I switched from ground beef to stew meat. Better, but still not great. At some point, I found Amazing Ribs, but I was really only using it for ribs, rubs, and sauces. One day, poking around, I discovered that Meathead had a Texas Chili recipe and it called for smoking the meat and onion!
I added that twist into my recipe and had already dumped the beans not long before. But I still wanted some crunch in there, so I added diced carrots. Yes, I know, that's just wrong and all Texas Chili purists will denounce me. But I like it. And you can leave the carrots out if you want.
Notes
A few quick notes. First, the chuck roast (and it's fat) makes a big difference. Don't try to go lean meat from stew meat or the top round or whatever. This is chili, not white chicken chili. It's supposed to be big, hearty, bold, and have lots of beef flavor going on. The wine should be rustic, a chianti or rioja is a great idea. The beef stock, ideally, is home made. If not, buy good quality beef stock or bone broth. The first time, make it with all of my ingredients. After that, you can start swapping out and substituting and modifying. This chili is moderately spicy, not mild and not melt your face hot.
Side note: I use wine and avoid the tomato sauce and beer. I think it is heartier this way. And it aligns well with my belief that Texas Chili is a Texas variation of boeuf bourguignon. Which makes sense given that chili started out as a way to feed a lot of ranch hands.
Takes (how long)
Dry Brine chuck roast - 1 hour, minimum, but 24 hours is much better
Food prep - 20 minutes
Smoking meat/onion - 2 hours
Cooking chili - 3 hours
Serve with
Crusty bread, green salad, corn bread, rice, and all the usual chili toppings (if you insist): shredded cheese, sour cream, avocados, tortilla chips, diced white onion, etc. Personally, I like chili all by itself, no toppings, a small green salad, and a Shiner Bock. Or a glass of the wine you used to cook the chili.
Special tools
- A grill or smoker to smoke the meat and onion. You don't have to do this, but it makes a huge difference.
- Dutch oven, enameled or cast iron, for cooking chili
- Good instant read thermometer for checking meat temp
For Smoked Chuck Roast and Onion
- 1 medium onion, cut in quarters
- 1 chuck roast - 2.5 to 3 lbs
- 1 1/2 tsp kosher salt
- 1 tbsp BBBR from Amazing Ribs (about .... you want 1 tsp per pound, which comes out to 1 tbsp for a 3 lb roast)
- 1 chuck roast, smoked - 2.5 to 3 lbs
- 1 medium onion, smoked
- 1 tbsp olive oil
- 1/2 lb bacon
- 4 cloves garlic
- 1 serrano pepper
- 1 red bell pepper
- 2 tbsp chili powder
- 1 tbsp cumin powder
- 1 14 oz can diced tomatoes OR 1 lb tomatoes, peeled and diced
- 4 tbsp fresh lime juice (2-3 limes)
- 1 oz dark chocolate
- 2 cups red wine
- 3 cups beef stock
- 20 whole tortilla chips, crushed
- 2 carrots, peeled and diced
Dry Brine
- Liberally cover the chuck roast with the kosher salt, 1/2 tsp per pound of meat
- Place chuck roast on a tray or plate in refrigerator for at least one hour, preferably 24 hours
- Prepare smoker/grill for 2 zone cooking. Indirect zone should be 250F. Add a chunk of wood to your fire if using charcoal or gas grill, preferably some sort of oak.
- Remove dry outer skin of onion, cut into quarters. Leave the basal plate (where the roots are) on the onion quarters so they don't fall apart on you
- Liberally rub the chuck roast with BBBR
- Put chuck roast and onion on indirect to smoke.
- Remove onion after 30 minutes
- Remove chuck roast when internal temp is 150F, about 2 hours
- Cut chuck roast into 1" cubes (roughly), removing large fat chunks and gristle
- Rough chop the onion
- Dice bacon into lardons (about 1/4" on a side)
- Mince or crush the garlic cloves
- De-seed and dice the serrano and bell pepper
- If using fresh tomatoes, peel and dice
- Cook bacon in dutch oven, over medium low heat, until fat is well rendered and bacon is starting to get crisp. Reserve bacon
- Increase heat to medium high and brown the chuck roast in the bacon fat, working in batches, until all meat is browned on all sides. Do not crowd the meat or it will braise/saute instead of frying and browning. Reserve the chuck with the bacon
- Reduce heat back to medium low and add onion, serrano, bell pepper to the pot (and the olive oil, if needed) and cook until onion is translucent, about 10 minutes
- Add garlic and cook until aromatic, about 1 minute
- Add cumin and chili powder and cook about 30 seconds, stirring into the rest of the onions, peppers and garlic.
- Immediately deglaze with half the red wine, scraping all the browned bits off the bottom of the pot with a wooden spoon
- Now add the beef, bacon, tomatoes, lime juice, beef stock, remaining wine, chocolate, and crushed tortilla chips into the pot
- Stir everything together well, make sure the meat is barely covered with liquid. Add water or stock if it needs it to fully cover.
- Bring the chili to a boil, then reduce to a very bare simmer with cover on.
- Simmer chili for about 3 hours, until the beef is cooked and tender, but not falling apart.
- while cooking, if the chili is getting too thick, add some more wine, stock, or water. If it is not thick enough, add a few more crushed up tortilla chips
- At the end of 2 hours, start checking for flavor. You may need salt to taste.
- When meat is tender and chili is thickened properly, add the diced carrots and cook 10 more minutes.
- Right now you should taste the chili and adjust the seasonings. If it seems a bit bitter, a tbsp of butter will solve that problem. Adjust the salt, if needed. A little sugar can help enhance the flavors as well.
- Serve and enjoy!
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