John Gambill's Texas Chili

Dive into bold, authentic Texas flavors with John Gambill's Texas Chili, a hearty, no-beans classic that's all about tender beef and robust spices. This recipe features seared chunks of beef chuck simmered slowly in a rich broth infused with smoky ancho chilies, cumin, and smoked paprika, creating layers of deep, smoky, and slightly spicy flavor. A touch of apple cider vinegar and brown sugar balances the heat with subtle sweetness, while fresh cilantro and optional toppings like sour cream and cheddar cheese add the perfect finishing touch. Ready in just over two hours, this one-pot dish is perfect for cozy gatherings or game-day feasts. Whether you're a chili purist or just looking for an unforgettable dinner, this Texas chili will leave everyone asking for seconds!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 lbs Beef chuck, cubed
• 2 tsp Kosher salt
• 1 tsp Freshly ground black pepper
• 3 tbsp Vegetable oil
• 1 large Yellow onion, finely chopped
• 4 cloves Garlic cloves, minced
• 2 tbsp Tomato paste
• 3 cups Beef stock
• 1 cup Diced tomatoes
• 4 chilies Dried ancho chilies, stemmed and seeded
• 1 tsp Smoked paprika
• 2 tsp Ground cumin
• 1 tsp Oregano
• 0.5 tsp Cayenne pepper
• 1 tbsp Apple cider vinegar
• 1 tsp Brown sugar
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 0.5 cup Sour cream (optional)
• 0.5 cup Shredded cheddar cheese (optional)

Directions

Step 1

Season the cubed beef chuck with 2 teaspoons of kosher salt and 1 teaspoon of ground black pepper. Toss to coat evenly.

Step 2

Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3–4 minutes per batch. Remove the beef and set aside.

Step 3

Add 1 tablespoon of vegetable oil to the same pot, then sauté the chopped onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently.

Step 4

Stir in 2 tablespoons of tomato paste, allowing it to coat the onions and garlic. Cook for another 2 minutes to develop the flavor.

Step 5

Pour in 3 cups of beef stock and 1 cup of diced tomatoes. Bring to a simmer, scraping the bottom of the pot to deglaze any browned bits.

Step 6

Meanwhile, in a small saucepan, add the dried ancho chilies and enough water to cover them. Bring to a boil, then reduce to a simmer for 5 minutes to soften. Remove from heat, let cool slightly, and blend the softened chilies with 1/2 cup of their soaking liquid until smooth. Add the chili puree to the pot.

Step 7

Return the seared beef to the pot. Add smoked paprika, ground cumin, oregano, and cayenne pepper. Stir to combine.

Step 8

Lower the heat to a gentle simmer, cover the pot, and cook for 1.5–2 hours, stirring occasionally, until the beef is tender and the flavors are well developed.

Step 9

Stir in 1 tablespoon of apple cider vinegar and 1 teaspoon of brown sugar to balance the flavors. Adjust seasoning with additional salt and pepper if needed.

Step 10

Serve the chili hot, garnished with chopped cilantro and optional toppings like sour cream and shredded cheddar cheese.

Nutrition Facts

Serving size	(2414.8g)

Amount per serving	% Daily Value*
Calories	3434.0

Total Fat 266.6g	0%
Saturated Fat 103.9g	0%
Polyunsaturated Fat 25.3g
Cholesterol 845.7mg	0%
Sodium 5136.4mg	0%
Total Carbohydrate 73.3g	0%
Dietary Fiber 23.7g	0%
Total Sugars 36.5g
Protein 211.9g	0%

Vitamin D 12IU	0%
Calcium 1005.6mg	0%
Iron 36.8mg	0%
Potassium 5391.2mg	0%

*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: 67.8%

Protein: 23.9%

Carbs: 8.3%