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)
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Optional Toppings:
- Chopped onions
- Shredded cheese
- Sour cream
- Fresh cilantro
- Lime wedges
Instructions
-
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.
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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.
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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.
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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.
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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.
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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.
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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