True Texas Pandemonium Chili
Dive into the bold, untamed flavors of "True Texas Pandemonium Chili," a no-bean, meat-forward masterpiece that celebrates the heart of Lone Star State cuisine. Tender cubes of beef chuck roast are seared to perfection and slowly simmered in a rich, smoky blend of dried ancho chile powder, smoked paprika, and ground cumin. A hint of dark chocolate adds depth, while Worcestershire sauce and diced tomatoes with green chiles bring tangy complexity. This hearty chili is cooked low and slow, resulting in melt-in-your-mouth beef and an explosion of spicy, savory goodness in every bite. Serve it up with fresh cilantro, a squeeze of zesty lime, and a side of cornbread or tortilla chips to complete the Texan experience. Perfect for cold nights, game day gatherings, or when you’re craving a chili that packs a serious punch!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, cubed into 1/2-inch pieces
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 3 tablespoons Tomato paste
- 2 cups Beef broth
- 1 15-ounce can Diced tomatoes with green chiles (such as Rotel)
- 3 tablespoons Dried ancho chile powder
- 1 tablespoon Smoked paprika
- 1 tablespoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cayenne pepper (optional, for extra heat)
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 ounce Dark chocolate, finely chopped
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef chuck cubes with salt and black pepper. In batches, sear the beef in the hot oil until browned on all sides, about 3-5 minutes per batch. Remove the beef and set aside.
In the same pot, lower the heat to medium and add the chopped onion. Sauté for 4-5 minutes until translucent, then add the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly before adding the Worcestershire sauce. Deglaze the pot by scraping up any browned bits from the bottom.
Return the seared beef to the pot. Pour in the beef broth and the can of diced tomatoes with green chiles. Stir well to combine.
Add the ancho chile powder, smoked paprika, ground cumin, dried oregano, cayenne pepper (if using), and kosher salt. Stir to ensure the spices are evenly mixed.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili cook gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded.
Uncover the pot and stir in the chopped dark chocolate, allowing it to melt fully into the chili. Taste and adjust seasoning as needed with additional salt or spices.
Serve hot in bowls, garnished with chopped cilantro and a squeeze of lime juice from the lime wedges. Enjoy with cornbread or tortilla chips for an authentic Texan touch.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 36.4 g | ||
| Protein | 191.3 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 5237 mg | 111% | |
*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.
