My Take on Texas Chili
Get ready to spice up your kitchen with "My Take on Texas Chili," a bold and hearty rendition of the Lone Star State’s classic dish. This recipe showcases tender chunks of beef chuck, seared to perfection, and simmered in a rich blend of smoky ancho chili powder, paprika, and cumin. A touch of cayenne adds just the right amount of heat, while unsweetened cocoa powder and white vinegar bring depth and balance to the flavor profile. Slow-cooked in a savory beef stock with optional diced tomatoes and green chilies, this chili boasts melt-in-your-mouth tenderness and a complex, comforting taste. Ready in just over two hours, it’s the ultimate crowd-pleaser perfect for game day, potlucks, or a cozy winter evening. Serve this Texas-style masterpiece with cornbread or tortilla chips, and don’t forget the toppings—like sour cream and shredded cheese—for an authentic chili experience. Keywords: Texas chili recipe, homemade chili, beef chili, smoky chili, hearty comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 3 tablespoons ancho chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 0.5 teaspoons cayenne pepper
- 2 tablespoons tomato paste
- 3 cups beef stock
- 1 14-ounce can diced tomatoes with green chilies (optional)
- 1 tablespoon white vinegar
- 1 teaspoon unsweetened cocoa powder
Instructions
Season the beef cubes with kosher salt and black pepper. Set aside.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the vegetable oil.
Working in batches, sear the beef cubes on all sides until browned. Remove the beef and set aside on a plate.
Reduce the heat to medium and add the diced onion to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, being careful not to burn.
Add the ancho chili powder, smoked paprika, cumin, oregano, and cayenne pepper to the onion mixture. Stir continuously for 1 minute to toast the spices.
Mix in the tomato paste, stirring to coat the onions and spices.
Pour in the beef stock, scraping the bottom of the pot to deglaze and release any browned bits.
If using, add the can of diced tomatoes with green chilies to the pot.
Return the seared beef cubes to the pot, stirring to combine. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors are melded.
In the last 10 minutes of cooking, stir in the white vinegar and cocoa powder for extra depth of flavor.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped onions, shredded cheese, and sour cream if desired. Pair with cornbread or tortilla chips for a perfect meal.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 834 mg | 18% | |
*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.
