Description
A pot of authentic Texas chili simmering on the stove, featuring tender chunks of chuck roast and a robust combination of spices for a cozy night or festive gathering.
Ingredients
Scale
- 3 lbs Chuck Roast, cut into 1-inch cubes
- 1/4 cup Chili Powder (Authentic Texas Style)
- 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 (preferably Mexican)
- 1 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper (or to taste)
- 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 and puree the dried chiles by soaking in hot water, then blend into a smooth paste.
- Brown the beef in a large pot with oil or tallow over medium-high heat.
- Sauté the diced onions and minced garlic until softened, then add cumin, oregano, smoked paprika, and cayenne.
- Combine the beef, pureed chilies, broth, and tomatoes in the pot, and bring to a simmer.
- Allow to simmer for 1.5 to 2 hours, stirring occasionally, adjusting seasonings as needed.
- Serve hot with desired garnishes.
Notes
Best served with cornbread or crusty bread. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 44g
- Cholesterol: 120mg