Real Texas Chili
Dive into the bold, savory flavors of Real Texas Chili, an authentic, no-bean chili recipe that showcases tender beef chuck simmered to perfection in a rich, spice-forward sauce. This hearty meal is infused with layers of depth from smoky ancho chili powder, fragrant cumin, and an unexpected touch of dark chocolate for a velvety finish. Perfectly slow-cooked over three hours, this one-pot dish boasts melt-in-your-mouth beef and a robust, slightly spicy kick that’s true to Texas tradition. Ideal for family dinners, game day gatherings, or cold evenings, this chili is best served warm and topped with classic garnishes like diced onions, shredded cheese, or jalapeños. Indulge in the ultimate comfort food that embodies the true heart of Texas!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 large garlic cloves, minced
- 3 tablespoons ancho chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 ounce dark chocolate (70% cocoa or above), finely chopped
Instructions
Season the beef cubes evenly with kosher salt and ground black pepper. Set aside while preparing the remaining ingredients.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the beef cubes in batches, avoiding overcrowding the pot, until browned on all sides (about 2-3 minutes per side). Remove seared beef and set aside.
Reduce heat to medium and add the diced onion to the same pot. Sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the ancho chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper to the pot. Toast the spices by stirring them into the onion and garlic mixture for 1-2 minutes.
Deglaze the pot by pouring in 1 cup of beef broth, scraping up any browned bits from the bottom of the pot.
Return the seared beef to the pot and pour in the remaining 3 cups of beef broth. Add the tomato paste and stir until well incorporated.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot partially with a lid and let the chili gently bubble for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender.
Fifteen minutes before finishing, stir in the apple cider vinegar and finely chopped dark chocolate. Let the chocolate melt completely and stir to incorporate, giving the chili a rich depth of flavor.
Taste and adjust seasoning with additional salt or spices if needed. Serve warm, garnished with your favorite toppings like diced onions, shredded cheese, or sliced jalapeños, if desired.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 752 mg | 16% | |
*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.
