Award Winning Texas Chili
Dive into a bowl of rich, smoky, and perfectly spiced comfort with this Award-Winning Texas Chili. Crafted with tender, slow-simmered chunks of chuck roast, this hearty chili boasts a bold, authentic flavor thanks to a unique blend of toasted ancho and guajillo chiles, fire-roasted tomatoes, and fragrant spices like cumin and smoked paprika. A surprising touch of dark chocolate adds a velvety depth, while fresh cilantro and a squeeze of lime brighten every bite. Ideal for family gatherings or chili cook-offs, this no-bean Texas classic pairs beautifully with cornbread or tortilla chips. Whether you’re craving a satisfying dinner or aiming to impress, this Texas chili recipe guarantees big, bold flavors in every spoonful.
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Recipe Information
Ingredients
- 2 pounds chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 4 cups beef broth
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 1 14-ounce can canned fire-roasted tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 0.5 ounce dark chocolate
- 0.25 cup fresh cilantro
- 1 lime wedges
Instructions
Cut the chuck roast into bite-sized cubes, about 1-inch pieces. Season the beef with 2 teaspoons of salt and 1 teaspoon of black pepper.
Heat a large Dutch oven or heavy pot over medium-high heat and add 2 tablespoons of olive oil. In batches, sear the beef cubes until browned on all sides. Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Dice the onion and mince the garlic cloves, then sauté them for 5 minutes, stirring occasionally, until softened and fragrant.
While the onions cook, remove the stems and seeds from the dried ancho and guajillo chiles. Toast the chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
In a small bowl, pour 1 cup of hot beef broth over the toasted chiles to soften them for 10 minutes. Once softened, blend the chiles with the liquid into a smooth paste using a blender or food processor.
Return the beef to the pot along with the chile paste, canned fire-roasted tomatoes, tomato paste, remaining 3 cups of beef broth, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover partially with a lid and simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
During the final 30 minutes of cooking, stir in the dark chocolate to deepen the flavor. Adjust seasoning with additional salt or pepper as needed.
Serve the chili hot, garnished with freshly chopped cilantro and a squeeze of lime juice. Enjoy with cornbread or tortilla chips on the side!
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
