Description
A hearty and spicy Texas chili recipe that brings bold flavors and comfort food classic to your table.
Ingredients
Scale
- 3 lbs Chuck Roast, diced or coarsely ground
- 1/4 cup Chili Powder
- 3–5 Dried Ancho Chiles
- 2–3 Dried Guajillo Chiles (Optional)
- 1 Large White Onion, diced
- 4–6 Cloves Garlic, minced
- 2 tbsp Ground Cumin
- 1 tbsp Dried Oregano
- 1 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper
- 1 (12 oz) Can Diced Tomatoes (Optional)
- 4 cups Beef Broth
- 1 cup Strong Brewed Coffee (Optional)
- Salt and Black Pepper to taste
- Vegetable Oil or Beef Tallow for browning
Instructions
- Rehydrate the chiles by removing stems and seeds, then soaking them in warm water for about 20 minutes. Blend into a smooth puree.
- Brown the beef in a large pot over medium-high heat until browned on all sides. Set aside.
- Sauté the onions in the same pot until translucent. Add minced garlic and sauté for another minute.
- Stir in chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Return beef to the pot and add chiles, diced tomatoes, and beef broth. Optionally add brewed coffee.
- Bring to a simmer, reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally to deepen flavors.
- Adjust seasoning with salt and black pepper before serving hot, garnished as desired.
Notes
Chili can be made ahead for deeper flavors. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Texan
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg