Description
Get ready to dive into the bold, smoky depths of this authentic Texas-style chili—a hearty, slow-simmered dish that’s all about rich flavor and tender chunks of beef. Perfect for cozy dinners, game day gatherings, or prepping meals for the week, this no-bean chili offers a perfect blend of ancho, guajillo, and chipotle chiles, simmered low and slow with savory aromatics and a hint of cocoa for deep complexity. It’s the kind of easy recipe that fills your kitchen with irresistible aroma and delivers a meaty, satisfying bowl every time. Whether you’re searching for a quick dinner idea, a food idea for a chilly night, or an impressive chili to wow your friends, this dish checks every box.
Ingredients
Meat & Fat:
- 3 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp neutral oil
Dried Chiles:
- 3 dried ancho chiles
- 2 dried guajillo chiles
- 1 dried chipotle chile (optional)
- 2 cups hot water (for soaking)
Aromatics & Base:
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp Mexican oregano
- ½ tsp ground cinnamon
Liquids & Enhancers:
- 2 cups beef broth
- 1 cup dark beer (optional)
- 1 tbsp apple cider vinegar
- 1 tsp unsweetened cocoa powder
- 1 tsp brown sugar
- Salt and pepper to taste
Optional Garnishes:
- Chopped white onion
- Fresh cilantro
- Sliced jalapeños
- Shredded cheddar
- Sour cream
- Cornbread or tortilla chips
Instructions
- Soak dried chiles in hot water for 25–30 minutes. Blend until smooth and strain if desired.
- Heat oil in a Dutch oven and sear beef in batches until browned. Set aside.
- In the same pot, sauté onion until soft, then add garlic and cook 30 seconds.
- Stir in tomato paste, cumin, paprika, oregano, and cinnamon. Cook 2 minutes.
- Deglaze pot with beer or broth, scraping browned bits from the bottom.
- Return beef to pot. Add chile paste, broth, cocoa, sugar, and vinegar.
- Simmer uncovered on low for 2 to 2½ hours, stirring occasionally.
- Taste and adjust seasoning. Serve with garnishes of choice.
- Prep Time: 30 minutes
- Cook Time: 150 minutes