Real Texas Chili with Smoked Beef Chuck and Smoked Peppers


Serves 12


  • 4 to 6 Pounds Beef Chuck Roast
  • Cups Beef Broth
  • 1 Yellow Onion – Diced to 1/4”
  • 2 Jalapeño Peppers
  • 2 Red Bell Peppers
  • 1 40 Ounce Can Brooks Chili Beans
  • 1 16 Ounce Can Tomato Sauce
  • 2 28 Ounce Cans Petite Diced Tomatoes
  • 1/3 Cup Rub for Roast
  • 1 3 Ounce Package Real Texas Chili Seasoning Mix


  1. The night before smoking, apply “Rub” on all sides of roast(s), place in bag and refrigerate
  2. Load water and wood chips in smoker, coat smoker meat trays with cooking spray and turn on smoker
  3. Place meat and all peppers in smoker and smoke for 2 hours at 200 to 225 degrees F
  4. Remove peppers, add more wood and water to smoker as needed and continue smoking meat
  5. When peppers are cooled, remove stems and chop Jalapeños to 1/4” (including seeds and membrane)
  6. Remove seeds and membrane from Red Bell Peppers and chop to 1/2”.  Combine diced peppers and set aside
  7. Separate meat parts from connective tissue, remove all fat possible and chop all meat to 1/4” to 1/2″ (bite size) pieces
  8. Peel Yellow Onion and dice to 1/4” to 1/2”
  9. Place in large cast iron skillet, chopped onions, chopped beef, 1/2 packet of Real Texas Chili Seasoning Mix and 2 cups beef broth, heat to a “high simmer” and cook covered
  10. Check and stir contents of skillet every 15 minutes and continue to simmer for about an hour
  11. Add to meat and onions in skillet, diced peppers and 2 more cups beef broth, cover and continue to simmer until meat is tender
  12. Either in a crockpot or a 5 quart or larger dutch oven on the stove, add tomatoes, tomato sauce, chili beans and the other 1/2 packet of Real Texas Chili Seasoning Mix.  Heat these items until hot
  13. When tomatoes, sauce and beans are hot (165 degrees), then add the meat and vegetables from the cast iron skillet.  Stir well to combine and simmer until time to eat


  • This recipe is spicy hot
  • Serve with fresh cornbread


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