Name: Texas Chili Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 4 lbs. chuck roast, trimmed of excess fat & diced into 1 inch chunks; 2 medium jalapeños, deseeded & diced; 1 large yellow onion, diced; 6 garlic cloves, minced; 28 oz. canned crushed tomatoes (fire roasted preferred); 3 Tbsp tomato paste; 4 cups beef broth; 2 bay leaves; 2 Tbsp chili powder; 2 Tbsp smoked paprika; 1 Tbsp cumin; 1 Tbsp dried oregano; 2 tsp chipotle chile powder; 1 tsp unsweetened cocoa powder; 1 tsp ground coriander; ¼ tsp cinnamon; Olive oil, for cooking the veggies

Ingredients

Meat

4 lbs. chuck roast, trimmed of excess fat & diced into 1 inch chunks

Vegetables & Aromatics

2 medium jalapeños, deseeded & diced
1 large yellow onion, diced
6 garlic cloves, minced

Canned & Broth

28 oz. canned crushed tomatoes (fire roasted preferred)
3 Tbsp tomato paste
4 cups beef broth

Spices & Seasonings

2 bay leaves
2 Tbsp chili powder
2 Tbsp smoked paprika
1 Tbsp cumin
1 Tbsp dried oregano
2 tsp chipotle chile powder
1 tsp unsweetened cocoa powder
1 tsp ground coriander
¼ tsp cinnamon

Oils

Olive oil, for cooking the veggies

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Instructions

Sauté the Aromatics: Heat a splash of olive oil over medium-high heat in a large pot. Add the diced jalapeños and onions, cooking until softened. Add the minced garlic and sauté for about 30 seconds to 1 minute until fragrant.
Brown the Beef: Add the diced chuck roast along with the pre-mixed spices (chili powder, smoked paprika, cumin, oregano, chipotle chile powder, cocoa powder, coriander, and cinnamon). Stir thoroughly to coat the beef evenly with the spices. Cook for 3-4 minutes, allowing the beef chunks to brown on all sides.
Add Liquids and Bay Leaves: Pour in the beef broth, crushed tomatoes, and tomato paste. Add the bay leaves and stir everything well to combine.
Bring to a Boil: Cover the pot and increase the heat to medium-high to bring the mixture to a boil.
Simmer: Once boiling, reduce the heat to maintain a gentle simmer. Remove the lid and let the chili cook uncovered for about 2 hours, stirring occasionally to prevent sticking. If the chili thickens too much, add additional broth as needed. After 2 hours, cover the pot and simmer for another 30 minutes to 1 hour until the beef is tender and the flavors meld.
Shred and Serve: Discard the bay leaves. Gently shred some of the beef chunks, leaving some pieces whole for texture. Serve hot with your favorite chili toppings.

Notes

For extra smoky flavor, use fire-roasted crushed tomatoes as suggested.
If you prefer a thinner chili, adjust the beef broth quantity during cooking.
Letting the chili simmer for the full 3 hours results in more tender meat and deeper flavor.
This recipe is traditionally made without beans to keep it authentic Texas-style.
Be patient while browning the beef; this step adds crucial flavor to the chili.

Author: Daisy
Prep Time: 20 minutes
Cook Time: 3 hours
Category: Soups & Stews
Method: Stovetop
Cuisine: American