Cook Off Winner Chili Texas Style
Get ready to indulge in the bold and hearty flavors of this award-winning Cook Off Winner Chili Texas Style, a true masterpiece of Lone Star State comfort food. This authentic Texas chili recipe skips the beans and focuses on tender, slow-simmered beef chuck, seared to perfection and infused with a robust blend of chili powder, smoked paprika, and ground cumin. A touch of optional dark chocolate adds unexpected depth, while fresh garnishes like cilantro and a squeeze of lime brighten each bowl. With its rich tomato base, aromatic spices, and melt-in-your-mouth texture, this chili is perfect for game day, family dinners, or any occasion that calls for a warm, crowd-pleasing meal. Ready in just a few hours with simple ingredients, this chili is a guaranteed winner every time!
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 ounce dark chocolate (optional, for depth of flavor)
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of vegetable oil.
Working in batches to avoid overcrowding, sear the beef chuck cubes until browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the tomato paste and cook, stirring frequently, for 2 minutes. This will deepen the flavor of the chili.
Pour in the beef broth and scrape the bottom of the pot to deglaze, releasing any browned bits stuck to the bottom.
Add the seared beef back into the pot along with the diced tomatoes, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded.
Optional: During the last 10 minutes of cooking, stir in the dark chocolate to add a subtle richness to the chili.
Taste and adjust seasoning, adding more salt or spices if needed.
Serve hot, garnished with chopped cilantro and lime wedges on the side if desired. Enjoy!
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.4 g | 283% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 31.1 g | ||
| Protein | 188.7 g | 377% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 477 mg | 37% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 4617 mg | 98% | |
*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.
