Texas Chili Real Made from Scratch
Dive into the bold and hearty flavors of "Texas Chili Real Made from Scratch," a true celebration of Texas-style chili that skips the beans and focuses on rich, meat-forward goodness. This recipe features tender chunks of beef chuck roast simmered to perfection in a smoky, homemade chile paste made from dried ancho, guajillo, and chipotle chiles. Infused with aromatic spices like cumin, paprika, and oregano, and finished with a touch of dark chocolate for depth, this chili boasts layers of warmth and complexity. Perfect for a comforting, crowd-pleasing dinner, it's slow-cooked for hours to achieve melt-in-your-mouth tenderness. Top it off with classic garnishes like diced onions, shredded cheese, or sour cream for the ultimate Texan dining experience. Whether you're hosting a game-day party or simply craving a bowl of gourmet comfort, this scratch-made Texas chili is sure to impress.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 3 Dried ancho chiles
- 3 Dried guajillo chiles
- 2 Dried chipotle chiles
- 4 cups Beef broth
- 1.5 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 tablespoon Apple cider vinegar
- 1 ounce Dark chocolate (70% cocoa or higher), chopped
- Optional toppings: diced onions, shredded cheese, sour cream
Instructions
Trim excess fat from the beef chuck roast and cut it into 1-inch cubes. Sprinkle the beef with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Brown the beef in batches, making sure not to overcrowd the pan. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium and add the diced onion to the Dutch oven. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
While the onions are cooking, remove the stems and seeds from the dried ancho, guajillo, and chipotle chiles. Tear the chiles into pieces and place them in a heatproof bowl. Pour 2 cups of hot beef broth over the chiles and let them soak for 15 minutes.
Transfer the soaked chiles and their soaking liquid to a blender. Add the cumin, paprika, and oregano. Blend until smooth, creating a rich chile paste.
Return the browned beef to the Dutch oven. Pour in the chile paste, remaining beef broth, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.
Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover and cook for 2.5-3 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
In the last 10 minutes of cooking, stir in the apple cider vinegar and chopped dark chocolate. Mix until the chocolate is fully melted and incorporated into the chili.
Taste and adjust seasoning, adding more salt if necessary.
Serve hot, garnished with your choice of toppings like diced onions, shredded cheese, or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.3 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 6.2 mg | 34% | |
| 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.
