Texas Chili Real Made from Scratch
Dive into the bold and hearty flavors of "Texas Chili Real Made from Scratch," a true celebration of Texas-style chili that skips the beans and focuses on rich, meat-forward goodness. This recipe features tender chunks of beef chuck roast simmered to perfection in a smoky, homemade chile paste made from dried ancho, guajillo, and chipotle chiles. Infused with aromatic spices like cumin, paprika, and oregano, and finished with a touch of dark chocolate for depth, this chili boasts layers of warmth and complexity. Perfect for a comforting, crowd-pleasing dinner, it's slow-cooked for hours to achieve melt-in-your-mouth tenderness. Top it off with classic garnishes like diced onions, shredded cheese, or sour cream for the ultimate Texan dining experience. Whether you're hosting a game-day party or simply craving a bowl of gourmet comfort, this scratch-made Texas chili is sure to impress.
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Ingredients
- 2 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 3 Dried ancho chiles
- 3 Dried guajillo chiles
- 2 Dried chipotle chiles
- 4 cups Beef broth
- 1.5 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 tablespoon Apple cider vinegar
- 1 ounce Dark chocolate (70% cocoa or higher), chopped
- 0 Optional toppings: diced onions, shredded cheese, sour cream
Directions
Step 1
Trim excess fat from the beef chuck roast and cut it into 1-inch cubes. Sprinkle the beef with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 2
In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Brown the beef in batches, making sure not to overcrowd the pan. Transfer the browned beef to a plate and set aside.
Step 3
Reduce the heat to medium and add the diced onion to the Dutch oven. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
Step 4
While the onions are cooking, remove the stems and seeds from the dried ancho, guajillo, and chipotle chiles. Tear the chiles into pieces and place them in a heatproof bowl. Pour 2 cups of hot beef broth over the chiles and let them soak for 15 minutes.
Step 5
Transfer the soaked chiles and their soaking liquid to a blender. Add the cumin, paprika, and oregano. Blend until smooth, creating a rich chile paste.
Step 6
Return the browned beef to the Dutch oven. Pour in the chile paste, remaining beef broth, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.
Step 7
Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover and cook for 2.5-3 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
Step 8
In the last 10 minutes of cooking, stir in the apple cider vinegar and chopped dark chocolate. Mix until the chocolate is fully melted and incorporated into the chili.
Step 9
Taste and adjust seasoning, adding more salt if necessary.
Step 10
Serve hot, garnished with your choice of toppings like diced onions, shredded cheese, or a dollop of sour cream, if desired.
Nutrition Facts
| Serving size | (2179.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3055.7 |
| Total Fat 230.4g | 0% |
| Saturated Fat 85.8g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 680.4mg | 0% |
| Sodium 8910.0mg | 0% |
| Total Carbohydrate 78.1g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 19.0g | |
| Protein 189.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 346.7mg | 0% |
| Iron 38.1mg | 0% |
| Potassium 4945.0mg | 0% |
Source of Calories