Chef Eddie Jackson’s Smoky Texas Chili
with Cheddar Jalapeño Dumplings
This chili is absolutely divine. It's rather labor-intensive,
but the result is well worth the effort.
Smoked Chuck Roast
- 4 pounds beef chuck roast, smoked, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 large yellow onion, diced
- 1 red bell pepper, coarsely chopped
- 1/4 cup dark chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon paprika
- 1 tablespoon cumin
- 1 tablespoon fine black pepper
- 1 teaspoon garlic powder
- 2 roasted poblanos, coarsely chopped
- 1 quart (4 cups) beef stock
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon Mexican oregano
- 1 teaspoon beef base
- 1 tablespoon Worcestershire sauce
- Optional: Kosher salt to taste
Cheddar Jalapeño Dumplings
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup honey or 1/2 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/4 - 1/2 cup shredded sharp cheddar
- 1 small jalapeño, finely diced
Smoked Chuck Roast
- Add wood chunks, chips, pellets or charcoal to smoker according to
manufacturer’s instructions. Preheat to 250 degrees F.
- Season trimmed chuck roast generously with salt and pepper.
- Place chuck roast on rack in smoker according to manufacturer’s
instructions. Set timer for 8 hours.
- After 4 hours, or when the roast reaches an internal temperature of
180 degrees F, wrap with unwaxed butcher paper and place back on smoker.
- After 4 more hours, or when the roast reaches 208-210 degrees F
internal temperature, remove roast from smoker.
- Let rest in the butcher paper for at least 1 hour.
- Slice the roast into cubes right before adding to the chili.
- In a Dutch oven, heat vegetable oil over MEDIUM-HIGH heat. Add
chopped onion and sprinkle with salt, if desired. Saute until onions are translucent, about 5 minutes.
- Add the red peppers and saute for 2 minutes.
- Add chili powder, paprika, cumin, black pepper, and garlic powder
stirring frequently for about a minute allowing the spices to bloom, but not burn.
- Add the cubed smoked chuck roast and poblano peppers. Once all
ingredients are coated with spices, stir in beef stock and tomatoes to the pot, deglazing the bottom.
- Add oregano, beef base, and Worcestershire sauce to the pot. Season
with salt and pepper to taste.
- Bring chili to a boil then turn stove to LOW heat and simmer covered
for 40 minutes, stirring occasionally.
- While chili is cooking, mix together cornmeal, flour, baking powder,
salt, and sugar for Cheddar Jalapeño Dumplings.
- Add eggs folding gently to combine. Then stir buttermilk into the
mixture until combined.
- Fold in cheese and jalapeños, being sure not to over mix the batter.
- Place 1-2 ounce dollops of dumpling batter into the chili. Continue
to simmer chili, covered, for 20 minutes or until dumplings are firm, but fluffy.
- Serve chili in bowls garnished with shredded cheese, sliced
scallions, cilantro leaves and a dollop of sour cream, as desired.
Yield: 16 servings
Recipe courtesy of: Chef Eddie Jackson, www.fitchefeddie.com
Recipe and photo used with permission from:
Texas Beef Team
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