Extra Hot Texas Chili
Turn up the heat with this bold and fiery Extra Hot Texas Chili, a hearty one-pot wonder loaded with rich flavors and a spicy kick that will delight any chili aficionado. Made with tender cubes of beef chuck roast seared to perfection, this chili layers in heat with serrano, habanero, and jalapeño peppers, enhanced by smoky chipotle chili powder, paprika, and cayenne. Simmered low and slow with beef broth, crushed tomatoes, and a surprise touch of dark chocolate for velvety depth, this Texas-style chili offers a complex balance of spice and savoriness. Perfect for spice lovers and game-day feasts, serve it piping hot with fresh cilantro, cornbread, or tortilla chips to complete the experience. Whether you're hosting a crowd or indulging solo, this chili will awaken your taste buds and leave you craving more!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cubed
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 pieces serrano peppers, minced
- 2 pieces habanero peppers, minced
- 2 pieces jalapeño peppers, minced
- 4 pieces garlic cloves, minced
- 3 tablespoons chipotle chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 3 cups beef broth
- 14 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 ounce dark chocolate, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the cubed beef with salt and black pepper. Working in batches, sear the beef until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced serrano, habanero, and jalapeño peppers to the pot. Stir and cook for 2-3 minutes until fragrant.
Stir in the minced garlic, chipotle chili powder, smoked paprika, ground cumin, oregano, and cayenne pepper. Cook for another minute to toast the spices.
Return the seared beef to the pot. Stir to coat the beef in the spice mixture.
Pour in the beef broth and add the crushed tomatoes and tomato paste. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 1/2 to 3 hours, stirring occasionally, until the beef is tender and the chili is thickened.
In the last 10 minutes of cooking, stir in the finely chopped dark chocolate. This will add richness and depth to the chili.
Taste and adjust seasoning if necessary, adding more salt or spices to your preference.
Serve the chili hot, garnished with chopped fresh cilantro if desired. Pair it with cornbread or tortilla chips for a complete meal.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 910 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.
