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.
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.