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Guy Fieri’s Texas Chili

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  • Author: Lily Carter
  • Prep Time: 20 minutes
  • Cook Time: 2.5 - 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Texas, American
  • Cuisine: Slow Simmering
  • Diet: Gluten Free

Description

A bold, smoky, and flavor-packed Texas chili that skips the beans and focuses on tender chunks of beef, rich spices, and a thick, savory sauce. Perfect for game days, family dinners, or whenever you need a hearty, comforting meal.


Ingredients

Scale
  • 2 1/2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 dried ancho chilies
  • 2 dried guajillo chilies
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 1 tbsp tomato paste
  • 2 cups beef broth
  • 1 tbsp apple cider vinegar
  • 1/2 oz dark chocolate (or 1 tbsp unsweetened cocoa powder)
  • Salt and black pepper, to taste
  • Cayenne pepper or crushed red pepper flakes (optional, for extra heat)
  • Optional Toppings:

    • Chopped onions
    • Shredded cheese
    • Sour cream
    • Fresh cilantro
    • Lime wedges

Instructions

  1. Toast & Soak Chilies:

    • Heat a dry pan over medium heat. Toast the ancho and guajillo chilies for about 30 seconds per side, until fragrant.
    • Remove from heat, cut off the stems, and shake out the seeds. Soak the chilies in hot water for 10 minutes until softened.
    • Blend the chilies with ¼ cup of soaking water until smooth. Set aside.
  2. Brown the Meat:

    • In a large pot or Dutch oven, heat 1 tbsp oil over medium-high heat.
    • Add beef chunks in batches, searing until browned on all sides. Remove and set aside.
  3. Sauté Aromatics:

    • Lower the heat to medium, add 1 tbsp oil, and sauté the onions until soft (5 minutes).
    • Add the garlic and cook for another 1 minute.
  4. Add Spices & Tomato Paste:

    • Stir in the chili paste, smoked paprika, cumin, oregano, and tomato paste.
    • Cook for 2 minutes, stirring, to deepen the flavors.
  5. Simmer:

    • Return the beef to the pot and pour in the beef broth and apple cider vinegar.
    • Bring to a gentle simmer, cover, and cook on low heat for 2-3 hours, stirring occasionally.
  6. Finish with Chocolate:

    • Stir in the dark chocolate or cocoa powder, allowing it to melt into the chili.
    • Taste and adjust seasoning with salt, pepper, or more spice if needed.
  • Serve & Enjoy:

    • Ladle the chili into bowls and top with your favorite garnishes.

Notes

  • Meat Alternatives: Try brisket or short ribs for a richer texture.
  • Spice Level: Add chipotle chilies for more smokiness or cayenne pepper for extra heat.
  • Slow Cooker Method: After searing the meat and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours.
  • Instant Pot Version: Use the sauté function for browning, then pressure cook on high for 40 minutes, followed by natural release.

Nutrition

  • Serving Size: 1 bowl (~1.5 cups)
  • Calories: 485
  • Sugar: 3g
  • Sodium: 720mg
  • Fat: 29g
  • Saturated Fat: 11g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 43g
  • Cholesterol: 120mg