Authentic Texas Chili
A bold, hearty chili made with chuck roast, dried chiles, and robust spices—true Texas style with no beans, just rich beef and smoky flavor.
Equipment
- Large Dutch Oven
- Blender
Ingrédients
- 3 lbs chuck roast cut into 1-inch cubes
- 1/4 cup Texas-style chili powder
- 3-5 dried ancho chiles rehydrated and pureed
- 2-3 dried guajillo chiles optional, rehydrated and pureed
- 1 large white onion diced
- 4-6 cloves garlic minced
- 2 tbsp ground cumin
- 1 tbsp Mexican oregano dried
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper or to taste
- 1 can (12 oz) diced tomatoes optional
- 4 cups beef broth
- 1 cup strong brewed coffee optional
- salt and black pepper to taste
- 2 tbsp vegetable oil or beef tallow for browning
Instructions
- Prepare all ingredients: dice onion, mince garlic, measure spices, and cut beef into cubes.
- Rehydrate dried chiles in hot water for 20 minutes, then blend into a smooth puree.
- In a Dutch oven, heat oil or tallow. Brown beef cubes on all sides, seasoning with salt and pepper.
- Add onions and garlic, cooking until soft and fragrant (about 5 minutes).
- Stir in chili powder, cumin, oregano, paprika, and cayenne. Toast spices for 2 minutes.
- Pour in beef broth, coffee (if using), chile puree, and diced tomatoes (if using). Mix well.
- Bring to a boil, then reduce to low and simmer covered for 60–90 minutes, stirring occasionally.
- Taste and adjust seasoning before serving.
Notes
This chili is bean-free and focused on bold flavors. Letting it rest overnight enhances the depth of taste.