Award-winning Texas Chili
Award-winning Texas Chili
Ingredients
- 1 1/2 pounds beef chuck roast, cubed
- 1 tablespoon steak seasoning
- 1 tablespoon beef tallow, or oil
- 1 white onion, diced
- 2 pounds ground beef, 93/7
- 1 tablespoon tomato bouillon
- 4 cloves garlic, minced
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 3 tablespoons chili powder
- 1 tablespoon tomato paste
- 2 chipotles in adobo, chopped (2-3, depending on spice preference)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 poblano pepper, diced
- 1 jalapeño, minced
- 1 red bell pepper, diced
- 1 tablespoon unsweetened cocoa powder
- 24 fluid ounces beef broth
- 6 fluid ounces beer, (1/2 can)
Instructions
- 1
Season the cubed beef chuck roast generously with the steak seasoning.
⏱️ 5 min
- 2
Add the beef tallow (or oil) to a large pot or Dutch oven over medium heat. Once hot, add the seasoned chuck roast and brown on all sides.
⏱️ 10 min
- 3
Once the chuck roast is browned, remove it from the pot and set it aside on a plate.
⏱️ 2 min
- 4
Add the diced white onion to the same pot. Cook until softened, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
⏱️ 7 min
- 5
Add the ground beef to the pot and cook until browned, breaking it up with your spoon as it cooks.
⏱️ 8 min
- 6
Stir in the tomato bouillon, minced garlic, onion powder, garlic powder, cumin, and chili powder. Mix well and cook for 3-4 minutes to allow the spices to bloom.
⏱️ 4 min
- 7
Add the tomato paste and chopped chipotles in adobo to the pot. Stir to combine.
⏱️ 2 min
- 8
Return the browned chuck roast, along with any accumulated juices from the plate, to the pot. Stir well to combine all ingredients.
⏱️ 2 min
- 9
Add the diced poblano pepper, minced jalapeño, and diced red bell pepper to the pot and mix well.
⏱️ 3 min
- 10
Sprinkle the unsweetened cocoa powder over the chili. Pour in the beef broth and beer. Stir everything to combine.
⏱️ 3 min
- 11
Cover the pot with a lid and reduce the heat to low. Let the chili simmer for 2-3 hours, stirring every 30 minutes, until it thickens and the chuck roast is tender enough to shred.
⏱️ 180 min
- 12
Season with salt and black pepper to taste. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Award-winning Texas Chili
- 1 1/2 pounds beef chuck roast, cubed
- 1 tablespoon steak seasoning
- 1 tablespoon beef tallow, or oil
- 1 white onion, diced
- 2 pounds ground beef, 93/7
- 1 tablespoon tomato bouillon
- 4 cloves garlic, minced
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 3 tablespoons chili powder
- 1 tablespoon tomato paste
- 2 chipotles in adobo, chopped (2-3, depending on spice preference)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 poblano pepper, diced
- 1 jalapeño, minced
- 1 red bell pepper, diced
- 1 tablespoon unsweetened cocoa powder
- 24 fluid ounces beef broth
- 6 fluid ounces beer, (1/2 can)
Instructions
- 1
Season the cubed beef chuck roast generously with the steak seasoning.
⏱️ 5 min - 2
Add the beef tallow (or oil) to a large pot or Dutch oven over medium heat. Once hot, add the seasoned chuck roast and brown on all sides.
⏱️ 10 min - 3
Once the chuck roast is browned, remove it from the pot and set it aside on a plate.
⏱️ 2 min - 4
Add the diced white onion to the same pot. Cook until softened, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
⏱️ 7 min - 5
Add the ground beef to the pot and cook until browned, breaking it up with your spoon as it cooks.
⏱️ 8 min - 6
Stir in the tomato bouillon, minced garlic, onion powder, garlic powder, cumin, and chili powder. Mix well and cook for 3-4 minutes to allow the spices to bloom.
⏱️ 4 min - 7
Add the tomato paste and chopped chipotles in adobo to the pot. Stir to combine.
⏱️ 2 min - 8
Return the browned chuck roast, along with any accumulated juices from the plate, to the pot. Stir well to combine all ingredients.
⏱️ 2 min - 9
Add the diced poblano pepper, minced jalapeño, and diced red bell pepper to the pot and mix well.
⏱️ 3 min - 10
Sprinkle the unsweetened cocoa powder over the chili. Pour in the beef broth and beer. Stir everything to combine.
⏱️ 3 min - 11
Cover the pot with a lid and reduce the heat to low. Let the chili simmer for 2-3 hours, stirring every 30 minutes, until it thickens and the chuck roast is tender enough to shred.
⏱️ 180 min - 12
Season with salt and black pepper to taste. Serve immediately.
⏱️ 2 min