Texas Style Beef Chili
A hearty, slow-cooked chili featuring tender chunks of beef chuck roast in a rich, smoky sauce with layers of chili spices—authentic Texas-style with no beans (though optional additions are noted).
Ingredients
Meat:
- 3 lbs beef chuck roast, cubed (avoid pre-packaged "stew meat")
Aromatics:
- 1 white onion, diced
- 8 garlic cloves, minced
- 2 poblano/jalapeño peppers, diced (adjust for heat)
Liquids:
- 4 cups beef broth
- 1 can (14 oz) crushed tomatoes (optional; traditional Texas chili omits tomatoes)
Spices:
- 3 tbsp chili powder blend (ancho, chipotle, etc.)
- 1 tbsp cumin, 1 tsp smoked paprika
- 1 tbsp cornmeal (for thickening)
Optional:
- 1 tbsp fish sauce (umami boost)
- 1 can pinto beans (if deviating from tradition)
Instructions
- Sear Beef: Brown cubed chuck roast in batches in a Dutch oven with oil. Remove and set aside.Sauté Aromatics: Cook onions, peppers, and garlic until soft.Deglaze: Add spices (toast briefly), then pour in broth and tomatoes (if using), scraping browned bits.Simmer: Return beef to pot, cover, and simmer on low for 2–3 hours until meat is fork-tender.Thicken: Stir in cornmeal paste (optional) and adjust seasoning.Serve: Garnish with cilantro, cheese, and lime wedges .
Notes
- Traditional Tip: Authentic Texas chili uses no beans or tomatoes; adjust to preference.
- Make-Ahead: Flavors deepen overnight—reheat before serving.
- Substitutions: Brisket or venison can replace chuck roast.