Texas Chili is all about smoked meat
Oh, man…now that weather is changing and the days are cooler, nothing beats a bowl of Texas Chili.
First things first — what is Texas Chili. To me, and what I understand from Texans, Texas Chili is a meat-based chili without beans. So for all you bean-hating, meat lovers, this one is for you.
There are multiple steps to making this goodness, but like all the other BBQ recipes on Grilled Jawn, it is relatively easy and as always feel free to ad-lib to your tastes.
Texas Chili Video
How To Make Texas Chili
- Chuck Roast
- Rub / Seasoning
- 2 Cans Diced Tomatoes
- 1 Can Tomato Paste
- Chili Mix
- I went to my local butcher and bought a 2lb. Chuck Roast that I seasoned with Meat Church’s Holy Cow Rub.
- Pre-heat smoker to 225 degrees and when at temp put the meat in a skillet or pan and cook for three-hours.
- At Three hours Dice Onions, Peppers, Jalapeno and add to cast iron skillet
- Cook the Roast and Onion/Pepper mix cooks for another hour. (This mean the meat cooks for a total of four hours, for those keeping track.)
- Once you hit the four (total) hour mark, remove the Meat from the skillet and cube
- Add Cubed beef, peppers and onions (etc.) to Dutch Over or dish with 30 oz diced tomatoes, 6 oz tomato paste, 1/2 can of beer, 2T Worcestershire Sauce and minced garlic.
- Season with Chili powder and a chili mix of choice***
- Turn smoker up to 300 and cook for two more hours (one uncovered one covered) and stil every 30 minutes.
- Dish up with your favorite chili garnish and sides.
This is a great game day recipe and it’s sure to please all crowds. This recipe made us enough chili that we were able to freeze a good portion of the cook for another day.