Red Canyon Texas Chili

Dive into the bold and hearty flavors of Red Canyon Texas Chili, a satisfying one-pot wonder that’s perfect for game day or cozy nights in. This robust chili features tender chunks of seared beef chuck simmered to perfection in a rich, spiced tomato base, infused with smoky paprika, zesty chili powder, and earthy cumin. A touch of apple cider vinegar brightens the dish, while sautéed onions, red bell peppers, and garlic deepen its savory profile. Perfectly thickened after two hours of slow simmering, this Texas-style chili is a true labor of love. Serve it up with optional toppings like fresh cilantro, shredded cheddar cheese, and a dollop of sour cream for a customizable, crowd-pleasing meal. Whether you're searching for "classic Texas chili recipes" or "hearty beef chili ideas," this dish delivers a bold, no-bean take that stands out in flavor and authenticity!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast
• 1 large Yellow onion
• 1 medium Red bell pepper
• 4 cloves Garlic cloves
• 14 ounces Canned crushed tomatoes
• 2 cups Beef stock
• 2 tablespoons Tomato paste
• 2 tablespoons Vegetable oil
• 3 tablespoons Chili powder
• 2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Apple cider vinegar
• 0.25 cup Fresh cilantro leaves (optional, for garnish)
• 0.5 cup Shredded cheddar cheese (optional, for serving)
• 0.5 cup Sour cream (optional, for serving)

Directions

Step 1

Trim any excess fat off the beef chuck roast and cut it into 1-inch cubes. Season the cubes with half the salt and pepper.

Step 2

Dice the onion and red bell pepper into small pieces. Mince the garlic cloves finely.

Step 3

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil.

Step 4

Once the oil is hot, sear the beef cubes in batches to brown all sides, about 3 minutes per batch. Remove and set aside.

Step 5

Reduce the heat to medium and add the diced onion and red bell pepper to the pot. Sauté for 5 minutes, stirring occasionally, until softened.

Step 6

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Step 7

Stir in the tomato paste, chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, and the remaining salt and black pepper. Cook for 1 minute to toast the spices.

Step 8

Pour in the crushed tomatoes and beef stock, scraping the bottom of the pot to deglaze and lift up any browned bits.

Step 9

Return the seared beef to the pot, ensuring it is fully submerged in the liquid. Bring the mixture to a simmer.

Step 10

Reduce heat to low, cover the pot, and let the chili simmer gently for 90 minutes, stirring occasionally. Adjust heat as needed to maintain a low simmer.

Step 11

After 90 minutes, uncover the pot and stir in the apple cider vinegar. Let the chili simmer uncovered for 20-30 minutes more, or until the sauce is thickened to your liking.

Step 12

Taste the chili and adjust seasoning if needed with additional salt, pepper, or spices.

Step 13

Serve hot, garnished with fresh cilantro leaves if desired. Offer shredded cheddar cheese and sour cream on the side for toppings.

Nutrition Facts

Serving size	1848.3 grams (1848.3g)

Amount per serving	% Daily Value*
Calories	3216

Total Fat 248.60g	319%
Saturated Fat 101.10g	506%
Polyunsaturated Fat 16.80g
Cholesterol 800mg	267%
Sodium 5534mg	241%
Total Carbohydrate 53.90g	20%
Dietary Fiber 15.50g	55%
Total Sugars 15.00g
Protein 192.10g	384%

Vitamin D 12IU	60%
Calcium 812mg	62%
Iron 34mg	188%
Potassium 3771mg	80%

*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: 69.5%

Protein: 23.9%

Carbs: 6.7%