Texas Chili

A hearty, beefy chili packed with chuck roast and an interesting array of spices — including cinnamon, cumin, and a pinch of unsweetened cocoa — that lend a touch of sophistication. Unlike a classic chili, this one has no beans.

Source: Spend With Pennies by Holly Nilsson Prep: 20 min | Cook: 4 hr | Total: 4 hr 20 min | Servings: 6

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.

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.

How To (Overview)

1. Brown the stew beef in an oiled stew pot, then set aside.
2. In the same pot, sauté onions, garlic, and chili peppers.
3. Stir in the seasonings and cook briefly.
4. 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.

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

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

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