Award Winning Texas Chili

Dive into a bowl of rich, smoky, and perfectly spiced comfort with this Award-Winning Texas Chili. Crafted with tender, slow-simmered chunks of chuck roast, this hearty chili boasts a bold, authentic flavor thanks to a unique blend of toasted ancho and guajillo chiles, fire-roasted tomatoes, and fragrant spices like cumin and smoked paprika. A surprising touch of dark chocolate adds a velvety depth, while fresh cilantro and a squeeze of lime brighten every bite. Ideal for family gatherings or chili cook-offs, this no-bean Texas classic pairs beautifully with cornbread or tortilla chips. Whether you’re craving a satisfying dinner or aiming to impress, this Texas chili recipe guarantees big, bold flavors in every spoonful.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 4 cups beef broth
• 3 dried ancho chiles
• 3 dried guajillo chiles
• 1 14-ounce can canned fire-roasted tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 0.5 ounce dark chocolate
• 0.25 cup fresh cilantro
• 1 lime wedges

Directions

Step 1

Cut the chuck roast into bite-sized cubes, about 1-inch pieces. Season the beef with 2 teaspoons of salt and 1 teaspoon of black pepper.

Step 2

Heat a large Dutch oven or heavy pot over medium-high heat and add 2 tablespoons of olive oil. In batches, sear the beef cubes until browned on all sides. Remove the beef and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Dice the onion and mince the garlic cloves, then sauté them for 5 minutes, stirring occasionally, until softened and fragrant.

Step 4

While the onions cook, remove the stems and seeds from the dried ancho and guajillo chiles. Toast the chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.

Step 5

In a small bowl, pour 1 cup of hot beef broth over the toasted chiles to soften them for 10 minutes. Once softened, blend the chiles with the liquid into a smooth paste using a blender or food processor.

Step 6

Return the beef to the pot along with the chile paste, canned fire-roasted tomatoes, tomato paste, remaining 3 cups of beef broth, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover partially with a lid and simmer for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.

Step 8

During the final 30 minutes of cooking, stir in the dark chocolate to deepen the flavor. Adjust seasoning with additional salt or pepper as needed.

Step 9

Serve the chili hot, garnished with freshly chopped cilantro and a squeeze of lime juice. Enjoy with cornbread or tortilla chips on the side!

Nutrition Facts

Serving size	1060.3 grams (1060.3g)

Amount per serving	% Daily Value*
Calories	2619

Total Fat 170.10g	218%
Saturated Fat 58.60g	293%
Polyunsaturated Fat 11.10g
Cholesterol 835mg	278%
Sodium 8239mg	358%
Total Carbohydrate 37.20g	14%
Dietary Fiber 13.40g	48%
Total Sugars 4.70g
Protein 245.10g	490%

Vitamin D 36IU	182%
Calcium 342mg	26%
Iron 44mg	244%
Potassium 4167mg	89%

*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.

Source of Calories

Fat: 57.6%

Protein: 36.9%

Carbs: 5.6%