Chili Real Texas Chili
Bold, rich, and unapologetically authentic, Chili Real Texas Chili is a hearty, slow-simmered masterpiece that stays true to Lone Star State traditions. This no-bean chili showcases tender chunks of beef chuck, perfectly seared to lock in flavor, and an aromatic base of toasted dried chiles—ancho, guajillo, and chipotle—that are blended into a velvety sauce for maximum depth. Simmered low and slow with a robust medley of spices, including smoky paprika and earthy cumin, this chili boasts a perfectly balanced heat and deep, smoky undertones. Finished with a splash of apple cider vinegar for a tangy lift, it's ideal for game day gatherings, cozy dinners, or anytime comfort food cravings strike. Serve it with your favorite toppings like grated cheese or fresh jalapeños, and experience a bowl of true Texas soul.
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Ingredients
- 2.5 pounds Beef chuck (cut into 1-inch cubes)
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 4 whole Dried ancho chiles (stemmed, seeded, and torn into pieces)
- 2 whole Dried guajillo chiles (stemmed, seeded, and torn into pieces)
- 1 whole Dried chipotle chiles (stemmed and seeded)
- 4 cups Beef broth (low sodium)
- 2 tablespoons Tomato paste
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 tablespoon Apple cider vinegar
- 2 cups Water (as needed)
Directions
Step 1
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of vegetable oil to the pot, and brown the beef chuck cubes in batches to avoid overcrowding. Sear each side until deep brown (about 4-5 minutes per batch). Transfer browned beef to a plate and set aside.
Step 2
In the same pot, add the remaining 1 tablespoon of vegetable oil, followed by the diced onion. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 3
Reduce the heat to medium. Add the ancho, guajillo, and chipotle chiles to the pot. Toast them in the oil for about 2 minutes, stirring constantly, until aromatic.
Step 4
Add 3 cups of beef broth to the pot. Bring to a simmer, then reduce the heat to low and let the chiles soak for about 15 minutes to rehydrate. Once softened, transfer the chiles and broth to a blender. Blend until completely smooth, being cautious with hot liquids.
Step 5
Return the blended chile mixture to the pot. Stir in the tomato paste, cumin, oregano, smoked paprika, kosher salt, and black pepper. Mix well to incorporate all spices.
Step 6
Add the seared beef back into the pot, along with the remaining 1 cup of beef broth and 1 cup of water. Bring the mixture to a gentle simmer. Cover the pot and let cook on low heat for 2 to 2 1/2 hours, stirring occasionally to ensure the bottom doesn’t stick.
Step 7
Check the chili occasionally and add up to 1 additional cup of water if it starts to become too thick. The beef should be tender and the liquid slightly reduced by the end of cooking.
Step 8
Stir in the apple cider vinegar to brighten the flavors. Taste and adjust seasoning with more salt or pepper, as needed.
Step 9
Serve immediately with optional toppings like grated cheese, chopped onions, or sliced jalapeños, if desired. Enjoy!
Nutrition Facts
| Serving size | (2884.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3431.1 |
| Total Fat 261.0g | 0% |
| Saturated Fat 95.5g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 850.5mg | 0% |
| Sodium 2349.1mg | 0% |
| Total Carbohydrate 66.3g | 0% |
| Dietary Fiber 21.3g | 0% |
| Total Sugars 15.0g | |
| Protein 235.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 346.3mg | 0% |
| Iron 38.4mg | 0% |
| Potassium 5055.7mg | 0% |
Source of Calories