Texas Tuff Chili
Get ready to savor bold, robust flavors with this hearty Texas Tuff Chili, a true celebration of Texan comfort food. Crafted with tender chunks of beef chuck or brisket, this chili boasts a rich, smoky base made from fire-roasted tomatoes, chipotle chili powder, and smoked paprika. Dark beer and a touch of unsweetened cocoa powder add depth and complexity, while a hint of apple cider vinegar and fresh jalapeño bring a zesty kick. Perfectly slow-simmered for hours, this no-bean chili is irresistibly thick and flavorful. Garnish with fresh cilantro and melty cheddar cheese for the ultimate finishing touch. Whether you're hosting a game day gathering or craving a soul-warming dinner, this Texas Tuff Chili is guaranteed to impress.
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Recipe Information
Ingredients
- 2 pounds Beef chuck or brisket, cubed
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, finely chopped
- 6 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 cups Beef stock
- 1 14-ounce can Diced tomatoes (fire-roasted, if available)
- 1 tablespoon Chipotle chili powder
- 1 teaspoon Smoked paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 cup Dark beer (such as a stout or porter)
- 1 teaspoon Unsweetened cocoa powder
- 1 tablespoon Apple cider vinegar
- 1 Jalapeño pepper, finely chopped
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 0.5 cup Shredded cheddar cheese (optional for topping)
Instructions
Season the cubed beef with kosher salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the browned beef to a plate and set aside.
In the same pot, add the chopped onions and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute, stirring frequently.
Stir in the tomato paste and cook for 2 minutes to develop its flavor, then pour in the beer and scrape up any browned bits from the bottom of the pot.
Add the browned beef back to the pot along with the beef stock, diced tomatoes, chipotle chili powder, smoked paprika, ground cumin, oregano, and cocoa powder. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let the chili simmer gently for 2 1/2 to 3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
In the last 15 minutes of cooking, add the finely chopped jalapeño and apple cider vinegar for an extra layer of flavor.
Taste and adjust seasoning with additional salt or ground black pepper if needed.
Serve hot, garnished with chopped cilantro and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.5 g | 294% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 5357 mg | 233% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 25.2 g | ||
| Protein | 203.8 g | 408% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 768 mg | 59% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 4442 mg | 95% | |
*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.
