Texas Chili
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
6 servings
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Calories
734 kcal
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Course
Main Course
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Cuisine
American
Texas Chili
Description
The Texas Chili recipe centers on beef chuck roast cut into chunks and browned to seal in juices before slowly simmering with crushed tomatoes, jalapeños, chipotle, and a unique mix of spices including chili powders, smoked paprika, cumin, oregano, cocoa powder, and cinnamon. This combination offers a complex smoky and mildly spicy flavor profile. The method involves a long, uncovered simmer to allow the sauce to thicken while letting the beef become tender enough to slightly shred without falling apart completely. The slow cooking melds the savory and spicy elements, making it a rich, robust chili.
The chili can be served plainly or topped with sour cream, shredded cheese, or green onions to add creaminess or fresh contrast. This flexibility allows it to be a standalone meal or part of a larger spread.
Adjusting the heat is simple with additional chipotle peppers or chipotle chili powder for those who prefer more spice. The texture of the beef after the long simmer is important; it should hold together yet have some shredding which indicates proper doneness.
Ingredients
- 4 pounds beef chuck roast trimmed of excess fat, cut into ½ inch chunks
- salt to taste
- black pepper to taste
- 6 tablespoons olive oil divided
- 3 jalapeños seeded and diced
- 1 large yellow onion diced
- 5 cloves garlic minced
- 1 chipotle pepper in adobo sauce seeded and finely chopped
- 28 ounces crushed tomatoes 1 can
- 3 tablespoons tomato paste
- 4 cups beef stock or broth
- 2 bay leaf
Seasoning Mix
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon oregano dried
- 2 teaspoons chipotle chili powder
- 2 teaspoons cocoa powder unsweetened
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
Instructions
- Season the beef with kosher salt and black pepper.
- In a large pot, heat 2 tablespoons oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.
- Add remaining 2 tablespoons of olive oil and heat 30 seconds. Add the jalapeno peppers and onions and saute for about 10 minutes onions are softened. (Do not brown them).
- Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.
- Add the beef back into the pot along with remaining ingredients.
- Bring the chili to a boil and then turn the heat down to low.
- Simmer, uncovered, for 3 to 3 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed.
- Before serving remove the bay leaves and serve plain or covered with sour cream, shredded cheese, or green onions.
Notes
- For increased heat, add extra chipotle peppers or chipotle chili powder to the chili to taste.
- The beef should slightly shred during cooking; this texture is expected and signals proper tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 734 kcal
% Daily Value*
| Calories | 734 | 37% |
| Carbohydrates | 11g | 4% |
| Protein | 63g | 126% |
| Fat | 50g | 77% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 209mg | 70% |
| Sodium | 717mg | 30% |
| Potassium | 1582mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2526IU | 51% |
| Vitamin C | 12mg | 13% |
| Calcium | 117mg | 12% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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