Whooyah Texas Chili
Dive into the bold, smoky flavors of Whooyah Texas Chili, a rich and hearty dish that embodies the spirit of Lone Star State cooking. Made with tender, perfectly seared cubes of beef chuck and a blend of robust spices like smoked paprika, cumin, and chili powder, this chili is simmered to perfection with beer, beef broth, and diced tomatoes for layers of deep, savory flavor. A surprising addition of dark chocolate provides a subtle hint of bitterness that balances the heat, while an optional torn corn tortilla thickens the stew to a luscious consistency. Garnished with vibrant scallions, melty shredded cheese, and creamy sour cream, this crowd-pleaser is ideal for game days, family dinners, or any occasion that calls for a soul-satisfying bowl of chili.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck, trimmed and cut into 1-inch cubes
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium jalapeño, finely chopped (optional)
- 2 tablespoons tomato paste
- 12 ounces beer (preferably a lager or amber)
- 2 cups beef broth
- 14 ounces diced tomatoes, canned, undrained
- 1 teaspoon smoked paprika
- 1.5 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 1 ounce dark chocolate (at least 70% cocoa), chopped
- 1 small corn tortilla, torn into small pieces (optional, for thickening)
- 2 stalks scallions, sliced (for garnish)
- 1 cup shredded cheese (for garnish)
- 0.5 cup sour cream (for garnish)
Instructions
Season the beef cubes with kosher salt and black pepper evenly.
Heat 1 tablespoon of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches to avoid overcrowding, sear the beef cubes for 2-3 minutes per side until browned. Remove the seared beef and set aside.
Add the remaining tablespoon of vegetable oil to the pot, then sauté the diced onion, minced garlic, and chopped jalapeño (if using) for 4-5 minutes until softened and fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes.
Return the seared beef to the pot, then add the beef broth, canned diced tomatoes, smoked paprika, cumin, chili powder, oregano, and cayenne pepper (if using). Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 90 minutes, stirring occasionally.
After 90 minutes, uncover and stir in the chopped dark chocolate and the torn corn tortilla if a thicker texture is desired.
Simmer uncovered for another 30-45 minutes, or until the beef is tender and the chili has reached your preferred consistency.
Taste and adjust seasonings if needed.
Serve hot, garnished with sliced scallions, shredded cheese, and a dollop of sour cream.
Nutrition Facts
Calories |
3858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.3 g | 359% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 4877 mg | 212% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 35.9 g | ||
| Protein | 224.4 g | 449% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1296 mg | 100% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 4888 mg | 104% | |
*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.
