Big Bend Texas Style Chili
Savor the bold, hearty flavors of Big Bend Texas Style Chili, a true homage to Lone Star State comfort food! This no-bean chili recipe stars tender chunks of seared beef chuck, simmered to perfection in a robust blend of fire-roasted tomatoes, ancho chili powder, smoked paprika, and ground cumin. A hint of dark chocolate adds unexpected depth, while a squeeze of fresh lime juice brightens every bite. Perfect for game day or a cozy family dinner, this slow-simmered classic is a comforting, flavorful dish that pairs beautifully with cornbread or served over rice. Spice it up with cayenne, and top it with your favorites—shredded cheese, sour cream, or fresh cilantro—for a customizable Tex-Mex feast. Easy to make in a Dutch oven, this chili will transport you straight to the rugged landscapes of Big Bend, Texas!
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Recipe Information
Ingredients
- 2 pounds beef chuck, diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 15-ounce can diced tomatoes, fire-roasted
- 2 tablespoons tomato paste
- 2 tablespoons ancho chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for extra heat)
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 ounce dark chocolate, finely chopped (optional, for depth of flavor)
- 1 medium lime, juiced
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add half of the diced beef chuck to the pot. Sear on all sides until browned, about 5-7 minutes. Remove the beef and set aside. Repeat with the second batch using the remaining 1 tablespoon of olive oil.
Reduce the heat to medium and add the diced onion to the pot. Sauté until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1-2 minutes, until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Return the seared beef to the pot and pour in the beef broth and fire-roasted diced tomatoes.
Add the ancho chili powder, smoked paprika, ground cumin, oregano, cayenne pepper (if using), kosher salt, and black pepper. Stir to combine thoroughly.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 90-120 minutes, stirring occasionally, until the beef is tender and the flavors have melded.
If using dark chocolate, stir it in during the last 10 minutes of cooking for a rich, earthy note.
Before serving, stir in the lime juice to brighten the flavors. Taste and adjust seasoning if needed.
Serve hot with optional toppings like shredded cheese, diced onions, sour cream, or fresh cilantro. Enjoy with cornbread or over hot rice if desired.
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.5 g | 290% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3457 mg | 150% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 17.5 g | ||
| Protein | 186.0 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 3998 mg | 85% | |
*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.
