This Texas Chili recipe has hearty chunks of beef chuck roast that will melt in your mouth. Cover it with cheddar cheese and grab a BIG spoon!
Let’s talk about chili. I mean, I really love, love, love chili. You’ll find plenty of chili recipes on this page, and that’s because it’s my ultimate comfort food. Sure, I enjoy pizza and mac and cheese, but nothing hits the spot like a bowl of hearty chili – especially this Texas chili recipe.
While ground beef can whip up a quick and delicious pot of chili, there’s something truly special about browning hearty chunks of beef chuck roast in a pot and then letting them stew with the seasonings and sauce for hours. The aroma that fills the kitchen is mouth-watering, making you crave the finished product even more. The wait is long, but oh-so-worth it.
Seasonings Matter in Texas Chili…
You will find plenty of Texas chili recipes online, many of which call for seeding and chopping fresh and dried peppers. Not only is that a lot of work, but it can be downright painful. I still cringe over the memory of my first time cutting a jalapeño pepper. No one told me to wear gloves. Yes, I made the HUGE mistake of rubbing my eyes. The pain lasted for hours.
It was that experience that led me to experiment with dried seasonings. Because I use so much of them in my cooking, I want the best. I go with organic seasonings, which are not much more than regular ones, plus I also watch for BOGOs (buy-one-get-one-free sales) and stock up. I have several chili powders on my shelf, including ancho and chipotle. The seasonings in this beef chili certainly bring the flavor!
The Ultimate Chili Secret – Cocoa Powder
Cocoa powder in chili? YES! I am telling you an emphatic YES to cocoa powder in chili. Consider it your secret weapon for unbeatable taste. It brings a sensational depth of richness and umami (the word chefs use to describe that special flavor) to the chili. You will not taste chocolate, but you will get a taste that will blow you away.
Do not use cocoa powder that has added sugar. You want 100% cocoa or cacao powder without any additional ingredients. Adding apple cider vinegar, not found in most ground beef chili recipes, helps brighten the flavor and counter the bitterness of the cocoa. Trust me, the end product will amaze you and your family.
How to Make Ahead and Store
This no-bean chili is as easy to make ahead as any other chili. It will keep for up to 4 days in an airtight container in the refrigerator. You can freeze this Texas chili recipe in freezer-safe containers for up to 4 months. Take it out of the freezer the night before to thaw in the refrigerator.
Serving Suggestions
Cornbread is typically my go-to bread when I have a bowl of chili, but with this Texas chili, I have also gone lighter, especially with this Sweet & Simple Honey Bread. You may not want to lick your bowl clean, but you can wipe it with this bread to get up all that delicious sauce. Serve this Esquites Recipe (Elote Salad) on the side for a refreshing dish.
My favorite dessert for chili is brownies. I know, I’ve told you that before. I can’t help myself. Brownies are my go-to decadent dessert treat. A fun recipe that your family might enjoy is Decadent Dark Chocolate Brownies with Fluffy Peanut Butter Frosting.
Texas Chili Recipe
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds beef chuck roast cut into 1-inch cubes
- Salt and black pepper to taste
- 1 large onion diced
- 4 cloves garlic minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper
- 1 can 28 ounces crushed tomatoes
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsweetened cocoa powder
- Optional garnish: sour cream shredded cheese, cilantro, jalapeño slices,
Instructions
- Heat the oil in a large pot over medium-high heat. Season the beef cubes with salt and black pepper.
- Add the beef to the pot in batches, browning on all sides. Transfer browned beef to a plate and set aside.
- Reduce heat to medium. Add the diced onion to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
- Return the beef to the pot. Add the crushed tomatoes, beef broth, apple cider vinegar, and cocoa powder. Stir to combine.
- Bring the mixture to a simmer. Cover with a lid slightly ajar and cook for about 3 hours, stirring occasionally, until the beef is tender.
- Adjust seasoning with additional salt and black pepper if needed. Serve hot with your choice of garnish.
Leave a Comment