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Mom's Texas Red Chili
Mom’s Texas Red Chili

Mom’s Texas Red Chili, Ken’s Mom loved chili and being this beautiful and awesome lady was from Texas, this was her recipe. It had just the right amount of spicy zing for Ken with lots and lots of meat. Over the years Ken has zinged it up a bit. Patti, as usual, needed to add a bit of sour cream to hers. After all, she was a Yankee.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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“Mom’s Texas Red Chili”

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

See Video:

Prep Time: 15 minutes
Cook Time: 5 hours
Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet

Ingredients: Mom’s Texas Red Chili

  • 5 lbs. of chuck roast
  • 3 large sweet onions
  • 4 Tablespoons garlic, minced
  • 2 14 ½ oz. cans diced, seasoned tomatoes, undrained
  • 1 24oz. jar tomato sauce
  • 3 cups beef stock
  • 2 fresh jalapenos, minced
  • ½ cup fresh basil, chopped
  • 6 Tbsp. chipotle chili powder
  • 2 Tbsp. crushed red pepper flakes
  • 2 Tbsp. dark brown sugar
  • 1 Tbsp. ground cumin
  • 1 Tbsp. cayenne pepper
  • GMG South of the Border rub, to taste
  • ¼ cup Worcestershire sauce
  • 2 Tbsp. Wondra type flour
  • 2 handfuls dried red chili peppers , optional (Mom didn’t add these)

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

Mom's Texas Red Chili
Ingredients: Mom’s Texas Red Chili

Directions: Mom’s Texas Red Chili

Mom always cubed the meat and coated it in flour then browned it in a Dutch oven. Tonight we are going to coat the meat with GMG’s South of the Border Rub and do a hot sear on the Grill Grates on my GMG. About 10 minutes is all you need (we are not cooking it). Then, take it in and cut it into cubes. Mix the meat with all the ingredients in a large Dutch oven.

Place the Dutch oven on the grill @ 250 degrees (122c) for 2 hours to pick up the awesome smoke flavors. After 2 hours you have picked up about all the smoke flavor it’s going to. So, cover it and bring the heat up to 300 degrees (149c) for 3 hours, stirring occasionally. When the meat is “no teeth tender” it’s ready to pull.

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

Mom's Texas Red Chili
Season Meat under Rat’s Watchful Eye


Mom's Texas Red Chili
Sear on the Grill Grates


Mom's Texas Red Chili
A Nice Sear

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

Mom's Texas Red Chili
Cut Meat into Cubes


Mom's Texas Red Chili
Add Dry Ingredients


Mom's Texas Red Chili
Add Wet Ingredients

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Mom’s Texas Red Chili
A Wood Pellet Grill Recipe

Mom's Texas Red Chili
Top with Smoked Cheddar and Let’s Eat!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce
Maverick Industries, Inc. 1-800-526-0954 
Green Mountain Grills LLC 1 800 603 3398 Email:
Grill Grates
Smoke Daddy Pellet Pro Patriot
(847) 336-1329

Bull Rack System EarthWorks Supply 503-678-7744
Don Godke’s Downdraft
Butcher BBQ
Maverick ProTemp Instant Read Thermometer (Our Store)
Smoke Daddy Pellet Pro

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This Post Has 4 Comments

  1. This sounds awesome. Is there a way to pull this off with the spicy smoke if I don’t have a pellet smoker? :I use a Primo XL ceramic. Thanks

    1. You can do this in/on anything were you can maintain the temp. Even on the stovetop or oven. But for smoke do it outside. Your Primo will do fine if you keep the temp. down. Use a smoke tube for more smoke or what I do on my Kamado is just sprinkle a handful of wood pellets over the coals now and then…

  2. How does this compare as far as taste and heat to your ‘Dump Chilli’?

    I make the Dump Chilli often, so I am looking for an alternative recipe to try.


    1. This one more sauce and Heat…

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