Texas Chili {Perfect for a Crowd}
Ingredients
- 4 lb beef chuck roast, trimmed of excess fat, cut into ½ inch chunks
- Salt and black pepper, to taste
- 6 tbsp olive oil, divided
- 3 jalapeños, seeded and diced
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, seeded and finely chopped
- 28 oz crushed tomatoes (1 can)
- 3 tbsp tomato paste
- 4 cups beef stock or broth
- 2 bay leaves
Seasoning Mix
- 2 tbsp chili powder
- 2 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp dried oregano
- 2 tsp chipotle chili powder
- 2 tsp unsweetened cocoa powder
- 1 tsp ground coriander
- ½ tsp cinnamon
Instructions
1
Season the beef with kosher salt and black pepper.
2
In a large pot, heat 2 tbsp oil over medium-high heat and brown half of the meat. Repeat with the remaining beef. Remove from heat and set aside.
3
Add the remaining 2 tbsp olive oil and heat 30 seconds. Add the jalapeños and onions and sauté for about 10 minutes, until the onions are softened (do not brown them).
4
Stir in the garlic and seasoning mix. Cook 30 seconds, just until fragrant.
5
Add the beef back into the pot along with the remaining ingredients.
6
Bring the chili to a boil, then turn the heat down to low.
7
Simmer uncovered for 3 to 3½ hours, stirring occasionally so it doesn't stick. If it gets too thick, add more stock as needed.
8
Before serving, remove the bay leaves. Serve plain or topped with sour cream, shredded cheese, or green onions.
Serving Suggestions
- Beans on the side (refried with butter or lard, garlic powder, and spices) — they're banned from the pot but welcome on the plate
- Spanish rice
- Cornbread for dipping
- Sour cream or shredded Mexican cheese for topping
Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 734 |
| Carbohydrates | 11 g |
| Protein | 63 g |
| Fat | 50 g |
| Saturated Fat | 17 g |
| Cholesterol | 209 mg |
| Sodium | 717 mg |
| Potassium | 1582 mg |
| Fiber | 4 g |
| Sugar | 4 g |
| Vitamin A | 2526 IU |
| Vitamin C | 12 mg |
| Calcium | 117 mg |
| Iron | 9 mg |
What Is Texas Chili?
The defining rule: no beans. This regional recipe traditionally uses stew beef, not ground beef. Purists keep it minimal — beef, chilies, and tomatoes — to let the flavors of beef and peppers prevail. This version adds cinnamon, cumin, and unsweetened cocoa for depth.
How To (Overview)
- Brown the stew beef in an oiled stew pot, then set aside.
- In the same pot, sauté onions, garlic, and chili peppers.
- Stir in the seasonings and cook briefly.
- Add the beef back along with the rest of the ingredients and simmer until very tender.
Beef Notes
- Chuck is uniformly marbled and breaks down beautifully under low and slow heat — melt-in-your-mouth tender.
- Stewing beef also works but is often a mix of cuts, so it cooks less uniformly.
Notes
- For more heat, add more chipotle peppers or chipotle chili powder to taste.
- The meat should slightly shred during cooking — this is normal.
Storage
- Fridge: Keeps about 4–5 days. Reheat on the stovetop or in the microwave.
- Freezer: Freezes perfectly. Pack into freezer containers or bags, leaving an inch of headspace. Keeps up to 4 months. No need to thaw — reheat directly in a pot on low heat until piping hot.
More Chili Recipes
- The Best Chili Recipe — classic family favorite
- Easy White Chicken Chili
- Vegetarian Chili
- Instant Pot Chili
- Turkey Chili — healthier option
- Easy Crock Pot Chili
- Savory Pumpkin Chili