Name: Authentic Texas Chili Rich Hearty and Flavorful
Prep time: 4 h 30 min
Cook time: 3 h 15 min
Total time: 7 h 45 min
Cuisine: american
Ingredients: 3 lbs Chuck Roast: Choose a well-marbled chuck roast, cut into 1-inch cubes or coarsely ground for texture. Avoid pre-ground beef for better flavor and chew.; 1/4 cup Chili Powder (Authentic Texas Style): Use a chili powder blend labeled Texas Style or Southwest Style, focusing on ancho, guajillo, and New Mexico chiles. Avoid cumin-heavy or filler-filled blends.; 3–5 Dried Ancho Chiles: Remove stems and seeds, rehydrate, and puree for a fruity, mild heat with raisiny flavor. Toasting before rehydrating adds smokiness.; 2–3 Dried Guajillo Chiles (Optional): Add for extra depth and brightness; rehydrate and puree like ancho chiles. Adjust quantity to suit heat preference or omit for milder chili.; 1 Large White Onion: Dice finely to provide a sweet, aromatic base that softens during cooking. Yellow onions can be used but white is preferred in Texas chili.; 4–6 Cloves Garlic: Mince or press fresh garlic cloves to enhance savory notes; use generously since it mellows with cooking.; 2 tbsp Ground Cumin: Adds warmth and earthiness. Freshly toasted and ground cumin seeds provide a deeper flavor if available.; 1 tbsp Dried Oregano (Mexican Oregano preferred): Use Mexican oregano for citrusy, slightly anise-like flavor; regular oregano is acceptable but less authentic.; 1 tsp Smoked Paprika: Adds subtle smoky depth; Spanish smoked paprika is ideal for rich flavor.; 1/2 tsp Cayenne Pepper (or to taste): Controls heat level; adjust according to preference.; 1 (12 oz) Can Diced Tomatoes (Optional): Adds slight acidity and sweetness. Use fire-roasted diced tomatoes if desired or omit for a traditional tomato-free chili.; 4 cups Beef Broth: Provides the liquid base and beefy flavor. Use low-sodium, high-quality broth—homemade preferred.; 1 cup Strong Brewed Coffee (Optional): Adds richness and balances flavors without a coffee taste.; Salt and Black Pepper to taste: Use kosher or sea salt and freshly ground black pepper, seasoning generously and adjusting throughout cooking.; Vegetable Oil or Beef Tallow for browning: Use beef tallow for authentic flavor or vegetable oil as a neutral alternative.

Description

From Authentic Texas Chili – Rich, Hearty and Flavorful
This recipe captures the bold and robust flavors that define classic Texas chili
It delivers a satisfying and warming dish perfect for any occasion
The chili is known for its deep, savory taste with a perfect balance of spices and a rich texture that lingers pleasantly with every bite

Ingredients

Scale

3 lbs Chuck Roast: Choose a well-marbled chuck roast, cut into 1-inch cubes or coarsely ground for texture. Avoid pre-ground beef for better flavor and chew.
1/4 cup Chili Powder (Authentic Texas Style): Use a chili powder blend labeled Texas Style or Southwest Style, focusing on ancho, guajillo, and New Mexico chiles. Avoid cumin-heavy or filler-filled blends.
3–5 Dried Ancho Chiles: Remove stems and seeds, rehydrate, and puree for a fruity, mild heat with raisiny flavor. Toasting before rehydrating adds smokiness.
2–3 Dried Guajillo Chiles (Optional): Add for extra depth and brightness; rehydrate and puree like ancho chiles. Adjust quantity to suit heat preference or omit for milder chili.
1 Large White Onion: Dice finely to provide a sweet, aromatic base that softens during cooking. Yellow onions can be used but white is preferred in Texas chili.
4–6 Cloves Garlic: Mince or press fresh garlic cloves to enhance savory notes; use generously since it mellows with cooking.
2 tbsp Ground Cumin: Adds warmth and earthiness. Freshly toasted and ground cumin seeds provide a deeper flavor if available.
1 tbsp Dried Oregano (Mexican Oregano preferred): Use Mexican oregano for citrusy, slightly anise-like flavor; regular oregano is acceptable but less authentic.
1 tsp Smoked Paprika: Adds subtle smoky depth; Spanish smoked paprika is ideal for rich flavor.
1/2 tsp Cayenne Pepper (or to taste): Controls heat level; adjust according to preference.
1 (12 oz) Can Diced Tomatoes (Optional): Adds slight acidity and sweetness. Use fire-roasted diced tomatoes if desired or omit for a traditional tomato-free chili.
4 cups Beef Broth: Provides the liquid base and beefy flavor. Use low-sodium, high-quality broth—homemade preferred.
1 cup Strong Brewed Coffee (Optional): Adds richness and balances flavors without a coffee taste.
Salt and Black Pepper to taste: Use kosher or sea salt and freshly ground black pepper, seasoning generously and adjusting throughout cooking.
Vegetable Oil or Beef Tallow for browning: Use beef tallow for authentic flavor or vegetable oil as a neutral alternative.

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Instructions

Step 1: Rehydrate and Puree the Dried Chiles
Wearing gloves, remove stems, seeds, and membranes from ancho and guajillo chiles. Tear open lengthwise for easier removal. For milder heat, remove more membranes. Place chiles in a saucepan, cover with 2 cups water, and simmer for 15-20 minutes until soft. Transfer softened chiles and 1 cup soaking liquid to a blender; puree until smooth, adding liquid as needed. Strain through a fine-mesh sieve, pressing solids to extract liquid. Discard solids and set puree aside.
Step 2: Brown the Beef
Cut chuck roast into 1-inch cubes or coarsely grind. Pat dry thoroughly with paper towels. Heat 2 tablespoons vegetable oil or beef tallow in a large heavy pot or Dutch oven over medium-high heat. In batches, sear beef cubes on all sides until deeply browned. Avoid overcrowding to ensure proper searing rather than steaming. Remove browned beef and set aside.
Step 3: Sauté Aromatics and Spices
Add diced onion to the pot and sauté over medium heat until translucent, about 5-7 minutes, scraping up browned bits (fond) from the bottom. Add minced garlic, chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper. Stir constantly and cook about 1 minute until fragrant, blooming the spices.
Step 4: Combine Ingredients and Simmer
Pour chile puree into the pot and cook for 2-3 minutes, stirring constantly to meld flavors. Add diced tomatoes if using. Return browned beef to the pot, then pour in beef broth and brewed coffee, stirring to combine. Bring to a simmer, reduce heat to low, cover, and let cook gently for at least 2-3 hours, stirring occasionally to prevent sticking. Longer simmering enhances flavor and tenderness.
Step 5: Season and Adjust
After simmering, taste and season generously with salt and black pepper. Adjust heat by adding more cayenne pepper if desired. A pinch of sugar can be added to balance flavors if needed, though usually unnecessary. Continue simmering uncovered for an additional hour or two to thicken and deepen flavor if time permits.
Step 6: Serve and Enjoy
Allow chili to rest for 15-20 minutes before serving to let flavors settle. Serve hot, garnished with your favorite toppings. Enjoy the rich, authentic taste of Texas chili in every spoonful.

Notes

Authentic Texas Chili is best cooked low and slow to develop deep flavors
Avoid over-spicing to keep balance
Use fresh spices for maximum aroma
Let it rest before serving to meld the tastes perfectly
Serve with warm tortillas or cornbread for a classic touch

Prep Time: 270
Cook Time: 195
Method: One-Pot
Cuisine: american

Nutrition

Calories: 850