True Texas Pandemonium Chili

Dive into the bold, untamed flavors of "True Texas Pandemonium Chili," a no-bean, meat-forward masterpiece that celebrates the heart of Lone Star State cuisine. Tender cubes of beef chuck roast are seared to perfection and slowly simmered in a rich, smoky blend of dried ancho chile powder, smoked paprika, and ground cumin. A hint of dark chocolate adds depth, while Worcestershire sauce and diced tomatoes with green chiles bring tangy complexity. This hearty chili is cooked low and slow, resulting in melt-in-your-mouth beef and an explosion of spicy, savory goodness in every bite. Serve it up with fresh cilantro, a squeeze of zesty lime, and a side of cornbread or tortilla chips to complete the Texan experience. Perfect for cold nights, game day gatherings, or when you’re craving a chili that packs a serious punch!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck roast, cubed into 1/2-inch pieces
• 2 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 4 cloves Garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 3 tablespoons Tomato paste
• 2 cups Beef broth
• 1 15-ounce can Diced tomatoes with green chiles (such as Rotel)
• 3 tablespoons Dried ancho chile powder
• 1 tablespoon Smoked paprika
• 1 tablespoon Ground cumin
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground cayenne pepper (optional, for extra heat)
• 1 teaspoon Kosher salt
• 1 teaspoon Freshly ground black pepper
• 1 ounce Dark chocolate, finely chopped
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 4 pieces Lime wedges (for serving)

Directions

Step 1

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Season the beef chuck cubes with salt and black pepper. In batches, sear the beef in the hot oil until browned on all sides, about 3-5 minutes per batch. Remove the beef and set aside.

Step 3

In the same pot, lower the heat to medium and add the chopped onion. Sauté for 4-5 minutes until translucent, then add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Stir in the tomato paste and cook for 2 minutes to caramelize slightly before adding the Worcestershire sauce. Deglaze the pot by scraping up any browned bits from the bottom.

Step 5

Return the seared beef to the pot. Pour in the beef broth and the can of diced tomatoes with green chiles. Stir well to combine.

Step 6

Add the ancho chile powder, smoked paprika, ground cumin, dried oregano, cayenne pepper (if using), and kosher salt. Stir to ensure the spices are evenly mixed.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the chili cook gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded.

Step 8

Uncover the pot and stir in the chopped dark chocolate, allowing it to melt fully into the chili. Taste and adjust seasoning as needed with additional salt or spices.

Step 9

Serve hot in bowls, garnished with chopped cilantro and a squeeze of lime juice from the lime wedges. Enjoy with cornbread or tortilla chips for an authentic Texan touch.

Nutrition Facts

Serving size	2160.3 grams (2160.3g)

Amount per serving	% Daily Value*
Calories	3049

Total Fat 223.50g	287%
Saturated Fat 83.30g	417%
Polyunsaturated Fat 2.70g
Cholesterol 635mg	212%
Sodium 4736mg	206%
Total Carbohydrate 90.60g	33%
Dietary Fiber 21.30g	76%
Total Sugars 36.40g
Protein 191.30g	383%

Vitamin D 0IU	0%
Calcium 422mg	32%
Iron 37mg	205%
Potassium 5237mg	111%

*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: 64.1%

Protein: 24.4%

Carbs: 11.5%