Uncle Bubba’s Texas Chili is a full-flavored, savory chili with a hint of mesquite smoke and a touch of cocoa for depth. The beef becomes so tender it practically falls apart — Patti joked you could “cut it with a look.” This recipe is built on low-and-slow technique, starting with a cold smoke and finishing with hours of gentle simmering to develop rich, layered flavors.
For the smoke step, Uncle Bubba used a Cold Smoke Generator with mesquite pellets to impart a strong, smoky backbone. The beef was cold-smoked for two hours, then refrigerated overnight before a long, slow cook the next day. This two-stage approach gives the chili a distinctive smoky aroma without overcooking the meat during the smoke phase.
On our regular date nights, Patti and I grill or smoke something special and enjoy dinner on our patio. The setting is relaxed — patio heater, soft lights, candles and music — and we often pair the meal with a glass of wine or a strawberry margarita. Cooking outdoors is part of the experience, but this chili can be adapted to indoor methods when necessary.
Backyard BBQ — A Wood Pellet Grill Recipe
Prep Time: 15 minutes
Cold Smoke: 2 hours
Cook Time (next day): 4½–5 hours at 300°F (150°C)
Recommended Grill: Green Mountain Wood Pellet Grill
Pellets: Texas Blend or a mesquite-forward blend for strong smoke flavor
Ingredients — Uncle Bubba’s Texas Chili
- 3 lbs beef, cubed
- 1 lb bacon (Jalapeno or your favorite style), sliced into 1″ pieces
- 2 large sweet onions, roughly chopped
- 2 cups tomato sauce
- 1 cup beef broth
- 1 (7 oz) can chipotle peppers
- 1 (4 oz) jar diced green chilis
- 4 Tbsp quality chili powder
- 2 Tbsp ground cumin
- 2 Tbsp smoked paprika
- 2 Tbsp cocoa powder
- 2 Tbsp corn starch
- 2 Tbsp smoked garlic (or fresh garlic if preferred)
- 1 Tbsp beef base
- 1 Tbsp coarse black pepper
Cooking Directions — Uncle Bubba’s Texas Chili
1. Season the cubed beef with a generous coating of chili powder and other dry spices if desired. Arrange the meat for easy handling and expose it to cold smoke for about 2 hours using a cold smoke generator and mesquite pellets. Most ingredients absorb little additional smoke after two hours, so remove the meat and refrigerate overnight in an airtight container.
2. The next day, preheat your grill or smoker to 300°F (150°C). In a large Dutch oven, brown the bacon pieces until they render and reach your preferred doneness, then remove them with a slotted spoon to avoid burning.
3. In batches, brown the smoked beef in the bacon fat to develop a good sear. When all the meat is browned, return it to the Dutch oven along with the bacon.
4. Add the chopped onions, tomato sauce, beef broth, chipotle peppers, diced green chilis, smoked paprika, cocoa, smoked garlic, beef base, black pepper, and remaining seasonings. Stir to combine. Do not add the corn starch yet.
5. Place the Dutch oven on the preheated grill and simmer, covered or partially covered, for about 4½ hours, stirring every hour or so. Cook until the meat is fork-tender and the flavors have melded.
6. Mix the corn starch with a little warm water to make a slurry, then stir it into the chili. Simmer an additional 20–30 minutes until the chili thickens to your desired consistency. Adjust seasoning to taste before serving.
Note: Recipes are guidelines, not rules. Pellet type influences smoke character, but when cold smoking below 250°F (122°C) the smoke impact matters most, so experiment with blends until you find what you like. Above those temps, smoke contribution diminishes as the pellets are used for cooking heat.
About Our Recipes
We test recipes on a variety of grills and smokers — pellet grills, offset smokers, wood-fired ovens and charcoal setups — which we collectively call our “Wall of Grill.” Our approach emphasizes low-fat, flavorful cooking suitable for pelletheads, gas grillers, wood purists and charcoal fans. The most important factors are time and temperature. While many recipes can be adapted to an oven or slow cooker, cooking outdoors adds unique flavors you won’t get indoors.
Remember: a recipe is an outline. Adjust ingredients and techniques to suit your taste and equipment. Be creative and have fun with the process.
Live your passion and do what you love,
Ken & Patti
About Our Equipment and Partners
We experiment with many grills and accessories to find what works best for each recipe. Our tests include pellet grills, wood-fired ovens, offset smokers and charcoal systems. The main takeaway is to respect time and temperature and to adapt where needed to match your equipment. Small changes often lead to great results.
Special thanks to suppliers and partners who support our testing and gear:
