Ingredients
Equipment
Method
Rehydrating and Preparing the Chili Paste
- Lightly toast 2-3 dried chilies (e.g., 1 Ancho and 2 Guajillo) in a dry skillet over medium heat for 30-60 seconds per side until fragrant and pliable. Do not burn them, as this can make them bitter. This step enhances their natural oils and deepens their flavor.
- Place the toasted chilies in a heatproof bowl. Pour enough hot beef stock (or boiling water) over them to cover completely. Let them rehydrate for 20-30 minutes until fully softened and pliable.
- Once soft, carefully remove the stems and as many seeds as you prefer. Transfer the rehydrated chilies and about ½ to 1 cup of their soaking liquid to a blender. Blend until you achieve a smooth, thick paste. Add more soaking liquid sparingly, only if needed, to reach a pourable but still concentrated consistency. Set aside for later use.
Prepare and Season the Beef
- Begin by trimming any excess fat from your beef chuck roast. Cut the meat into uniform ½-inch chunks. Generously season the beef all over with kosher salt and black pepper.
Brown the Beef in Batches
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add about half of the seasoned beef in a single layer, avoiding overcrowding. Brown the meat on all sides, about 5-7 minutes. Remove the browned beef from the pot and set it aside. Repeat with the remaining beef, adding another tablespoon of oil if needed, until all beef is deeply browned. Set aside all browned beef.
Sauté Aromatics
- Add the remaining 2 tablespoons of olive oil to the pot and heat for 30 seconds. Add the diced jalapeño peppers and yellow onion to the pot. Sauté for about 10 minutes over medium heat, stirring occasionally, until the onions are softened and translucent but not browned.
Bloom Spices and Garlic
- Stir the minced garlic and the entire seasoning mix (chili powder, smoked paprika, cumin, dried oregano, chipotle chili powder, unsweetened cocoa powder, ground coriander, cinnamon) into the softened onions and jalapeños. Cook for just 30 seconds, stirring constantly, until the spices become incredibly fragrant. Be careful not to burn the garlic.
Combine All Ingredients & Add Unique Chili Paste
- Return all of the browned beef chunks to the pot. Add the finely chopped chipotle pepper in adobo sauce, the can of crushed tomatoes, tomato paste, beef stock, and the bay leaves. Now, add the prepared roasted dried chili paste into the pot. Stir everything together thoroughly to combine.
Bring to a Simmer
- Increase the heat to medium-high and bring the chili mixture to a rolling boil, scraping any browned bits from the bottom of the pot. Once boiling, immediately reduce the heat to low.
Slow Simmer for Flavor & Tenderness
- Allow the chili to simmer, uncovered, for 3 to 3 ½ hours. Stir occasionally (every 30-45 minutes) to prevent sticking and ensure even cooking. Simmering uncovered allows the sauce to reduce and thicken, concentrating flavors. If the chili becomes too thick, add a splash more beef stock as needed. The beef should become incredibly tender.
(Unique Twist) Shred Half the Beef for Perfect Texture
- After 3 to 3 ½ hours of simmering, remove the pot from the heat. Carefully remove about half of the large beef chunks from the pot and place them on a cutting board or in a separate bowl. Using two forks, shred this portion of beef into smaller, tender pieces. Return the shredded beef to the pot, mixing it in with the remaining larger chunks to create a dynamic textural variety.
Final Prep & Serve
- Before serving, remove and discard the bay leaves. Taste the chili and adjust salt and pepper as needed. Serve this magnificent chili hot, either plain or with your favorite classic toppings. Enjoy!
Nutrition
Notes
This Texas Chili is a rewarding endeavor. Brown beef in small batches for deep flavor, and simmer uncovered to concentrate richness. Flavors deepen overnight, making it ideal for meal prep. Adjust spice to taste. Nutrition values are estimated and may vary. Nutrition information is estimated based on common ingredients and serving sizes and may vary.