Texas Chili
Warm up with a hearty bowl of authentic Texas Chili, a rich and satisfying dish that keeps things simple yet deeply flavorful. This no-bean chili recipe spotlights tender beef chuck roast, slow-simmered in a bold and smoky blend of ancho chili powder, smoked paprika, cumin, and a hint of cayenne for an irresistible kick. The addition of tomato paste and beef broth creates a velvety base, while a touch of dark chocolate (optional but recommended) adds a subtle depth of flavor. A true Texan classic, this chili is all about the meat, spices, and time—it’s slow-cooked to perfection for melt-in-your-mouth results. Top it off with cilantro, sour cream, and shredded cheddar for a comforting dish that’s perfect for game day, family dinners, or any chilly evening.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast, cut into ½-inch cubes
- 3 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 3 tablespoons ancho chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 0.5 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 4 cups beef broth or stock
- 1 14-ounce can diced tomatoes, canned
- 1 tablespoon apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 ounce dark chocolate, finely chopped (optional)
- 0.25 cup chopped cilantro, for garnish
- 0.5 cup sour cream, for serving
- 1 cup shredded cheddar cheese, for serving
Instructions
Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.
Season the beef cubes with 1 teaspoon of salt and ½ teaspoon of black pepper. Brown the beef in batches, being careful not to overcrowd the pan. Remove the browned beef and set it aside.
Lower the heat to medium. Add the remaining 1 tablespoon of oil to the pot, followed by the diced onion. Cook for 5-7 minutes, stirring frequently, until softened and golden.
Stir in the minced garlic, ancho chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper. Cook for 1-2 minutes, until fragrant.
Add the tomato paste to the pot and stir well to coat the onions and spices. Let cook for another 1-2 minutes to deepen the flavor.
Return the browned beef to the pot. Pour in the beef broth, diced tomatoes, and apple cider vinegar, and stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the liquid has thickened.
Taste and adjust seasoning with additional salt and black pepper as needed.
If using, stir in the chopped dark chocolate to deepen the flavor, allowing it to melt completely into the chili.
Serve hot, garnished with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 891 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.
