Texas Chili

Warm up with a hearty bowl of authentic Texas Chili, a rich and satisfying dish that keeps things simple yet deeply flavorful. This no-bean chili recipe spotlights tender beef chuck roast, slow-simmered in a bold and smoky blend of ancho chili powder, smoked paprika, cumin, and a hint of cayenne for an irresistible kick. The addition of tomato paste and beef broth creates a velvety base, while a touch of dark chocolate (optional but recommended) adds a subtle depth of flavor. A true Texan classic, this chili is all about the meat, spices, and time—it’s slow-cooked to perfection for melt-in-your-mouth results. Top it off with cilantro, sour cream, and shredded cheddar for a comforting dish that’s perfect for game day, family dinners, or any chilly evening.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast, cut into ½-inch cubes
• 3 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 3 tablespoons ancho chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 0.5 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 4 cups beef broth or stock
• 1 14-ounce can diced tomatoes, canned
• 1 tablespoon apple cider vinegar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ounce dark chocolate, finely chopped (optional)
• 0.25 cup chopped cilantro, for garnish
• 0.5 cup sour cream, for serving
• 1 cup shredded cheddar cheese, for serving

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat.

Step 2

Season the beef cubes with 1 teaspoon of salt and ½ teaspoon of black pepper. Brown the beef in batches, being careful not to overcrowd the pan. Remove the browned beef and set it aside.

Step 3

Lower the heat to medium. Add the remaining 1 tablespoon of oil to the pot, followed by the diced onion. Cook for 5-7 minutes, stirring frequently, until softened and golden.

Step 4

Stir in the minced garlic, ancho chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper. Cook for 1-2 minutes, until fragrant.

Step 5

Add the tomato paste to the pot and stir well to coat the onions and spices. Let cook for another 1-2 minutes to deepen the flavor.

Step 6

Return the browned beef to the pot. Pour in the beef broth, diced tomatoes, and apple cider vinegar, and stir to combine.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the liquid has thickened.

Step 8

Taste and adjust seasoning with additional salt and black pepper as needed.

Step 9

If using, stir in the chopped dark chocolate to deepen the flavor, allowing it to melt completely into the chili.

Step 10

Serve hot, garnished with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese, if desired.

Nutrition Facts

Serving size	2855.4 grams (2855.4g)

Amount per serving	% Daily Value*
Calories	3785

Total Fat 294.10g	377%
Saturated Fat 121.40g	607%
Polyunsaturated Fat 25.20g
Cholesterol 815mg	272%
Sodium 6498mg	283%
Total Carbohydrate 86.60g	31%
Dietary Fiber 22.50g	80%
Total Sugars 39.00g
Protein 224.10g	448%

Vitamin D 24IU	120%
Calcium 1403mg	108%
Iron 42mg	233%
Potassium 5466mg	116%

*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: 68.0%

Protein: 23.0%

Carbs: 8.9%