Chili Real Texas Chili
Bold, rich, and unapologetically authentic, Chili Real Texas Chili is a hearty, slow-simmered masterpiece that stays true to Lone Star State traditions. This no-bean chili showcases tender chunks of beef chuck, perfectly seared to lock in flavor, and an aromatic base of toasted dried chiles—ancho, guajillo, and chipotle—that are blended into a velvety sauce for maximum depth. Simmered low and slow with a robust medley of spices, including smoky paprika and earthy cumin, this chili boasts a perfectly balanced heat and deep, smoky undertones. Finished with a splash of apple cider vinegar for a tangy lift, it's ideal for game day gatherings, cozy dinners, or anytime comfort food cravings strike. Serve it with your favorite toppings like grated cheese or fresh jalapeños, and experience a bowl of true Texas soul.
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Recipe Information
Ingredients
- 2.5 pounds Beef chuck (cut into 1-inch cubes)
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 4 whole Dried ancho chiles (stemmed, seeded, and torn into pieces)
- 2 whole Dried guajillo chiles (stemmed, seeded, and torn into pieces)
- 1 whole Dried chipotle chiles (stemmed and seeded)
- 4 cups Beef broth (low sodium)
- 2 tablespoons Tomato paste
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 tablespoon Apple cider vinegar
- 2 cups Water (as needed)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of vegetable oil to the pot, and brown the beef chuck cubes in batches to avoid overcrowding. Sear each side until deep brown (about 4-5 minutes per batch). Transfer browned beef to a plate and set aside.
In the same pot, add the remaining 1 tablespoon of vegetable oil, followed by the diced onion. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Reduce the heat to medium. Add the ancho, guajillo, and chipotle chiles to the pot. Toast them in the oil for about 2 minutes, stirring constantly, until aromatic.
Add 3 cups of beef broth to the pot. Bring to a simmer, then reduce the heat to low and let the chiles soak for about 15 minutes to rehydrate. Once softened, transfer the chiles and broth to a blender. Blend until completely smooth, being cautious with hot liquids.
Return the blended chile mixture to the pot. Stir in the tomato paste, cumin, oregano, smoked paprika, kosher salt, and black pepper. Mix well to incorporate all spices.
Add the seared beef back into the pot, along with the remaining 1 cup of beef broth and 1 cup of water. Bring the mixture to a gentle simmer. Cover the pot and let cook on low heat for 2 to 2 1/2 hours, stirring occasionally to ensure the bottom doesn’t stick.
Check the chili occasionally and add up to 1 additional cup of water if it starts to become too thick. The beef should be tender and the liquid slightly reduced by the end of cooking.
Stir in the apple cider vinegar to brighten the flavors. Taste and adjust seasoning with more salt or pepper, as needed.
Serve immediately with optional toppings like grated cheese, chopped onions, or sliced jalapeños, if desired. Enjoy!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.5 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 895 mg | 19% | |
*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.
