This Texas chuck roast chili skips the beans and builds deep flavor from tender beef cubes and a paste of dried ancho and guajillo chilies. It is slow, but almost all of the time is hands off.
The meat simmers until it falls apart, and a little dark chocolate rounds out the heat. Below you will find ingredient notes, clear directions, serving ideas, storage advice, and answers to common questions.
Table of Contents
Why This Texas Chuck Roast Chili Recipe Works
Cutting chuck roast into bite size cubes gives the pot a satisfying bite that ground beef cannot match. Slow simmering melts the connective tissue into rich, silky sauce.
A paste of soaked ancho and guajillo chilies delivers smoky, fruity depth and a deep red color. Toasting the dried chilies first wakes up their flavor.
A square of dark chocolate and a touch of cumin add roundness without sweetness. Browning the beef in batches builds the savory base for the whole pot.
Ingredients for Texas Chuck Roast Chili
- 2 pounds chuck roast, cut into bite size cubes
- 2 tablespoons oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- 4 dried ancho chilies, stemmed and seeded
- 2 dried guajillo chilies, stemmed and seeded
- 2 cups low sodium beef broth
- 1 cup tomato sauce, optional
- 1 tablespoon ground cumin
- 1/2 teaspoon Mexican oregano
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 ounce dark chocolate
- 1 jalapeno, seeded and minced, optional
- 2 tablespoons masa harina, optional, whisked with 1/4 cup water
Chuck roast. Chuck has the fat and collagen needed for a long simmer. Cut it into even cubes so the pieces cook at the same pace.
Dried chilies. Ancho brings sweet, smoky depth and guajillo adds a tangy brightness. Soak them in hot water until soft, then blend into a paste.
Beef broth and tomato sauce. Broth supplies the simmering liquid while a cup of tomato sauce adds body for those who like it.
Cumin and Mexican oregano. Cumin gives earthy warmth and Mexican oregano adds a citrusy, floral note. Regular oregano works if you cannot find it.
Dark chocolate and masa. A small piece of chocolate adds depth without sweetness. Masa harina thickens the pot near the end if you want a thicker texture.
How to Make Texas Chuck Roast Chili
1. Soak the chilies Toast the dried chilies in a dry skillet for 30 seconds per side. Cover with hot water and soak for 20 minutes until soft.
2. Make the paste Blend the soaked chilies with a splash of the soaking liquid until smooth. Set the paste aside.
3. Brown the beef Heat the oil in a large pot over medium high heat. Brown the beef cubes in batches until well seared, then set aside.
4. Cook the aromatics Lower the heat to medium and add the onions to the pot. Cook for 4 to 5 minutes, then add the garlic for 1 minute.
5. Add the chili paste Stir in the chili paste and the cumin. Cook for 1 to 2 minutes until fragrant.
6. Add the liquid Return the beef to the pot and add the broth, tomato sauce, oregano, salt, and pepper. Scrape the bottom of the pot to lift the browned bits.
7. Simmer low Bring to a boil, then lower the heat and simmer uncovered for about 2 hours, stirring occasionally. The beef should be fork tender.
8. Finish Stir in the chocolate and the optional jalapeno during the last few minutes. Whisk in the masa mixture to thicken if you like.
9. Adjust and serve Taste the pot and add more salt or cumin if needed. Ladle it into bowls while hot.
How to Serve Texas Chuck Roast Chili
Ladle the chili into deep bowls and top with chopped onion, shredded cheese, or sour cream if you like. A square of chile cheese cornbread is ideal for scooping up the thick sauce. On the side, serve smoky baked beans and a cool creamy buttermilk coleslaw. A spoonful of homemade corn salsa adds a fresh topping.
How to Store and Reheat Texas Chuck Roast Chili
Cool the chili within two hours and refrigerate it in a sealed container for up to 3 days. Freeze portions in freezer bags for up to 3 months and thaw overnight in the refrigerator. Reheat gently on the stove, stirring often, until it reaches 165 degrees F.
Tips and Variations for Texas Chuck Roast Chili
Brown in batches. Crowding the pot steams the beef instead of searing it. Cook small batches and let a deep crust form.
Wear gloves. Wear gloves when handling the soaked chilies and jalapeno, and avoid touching your eyes.
Simmer low and slow. A gentle simmer keeps the beef tender instead of tough. Give it extra time if the cubes are not yet fork tender.
Skip the beans. Traditional Texas style chili has no beans, which keeps the focus on the meat. Serve beans on the side if your family prefers them.
Adjust the heat. Add more jalapeno for heat or skip it for a milder pot.
Reheat gently. Stir leftovers often over low heat to avoid scorching on the bottom. Add a splash of broth if the pot is thick.
Flag the allergens. Dark chocolate can contain milk, soy, or nuts. Check labels if you cook for guests with allergies.
Check trusted guidance. Review food safety basics for cooking and cooling large batches in the Purdue Extension guide to storing leftovers. It also covers reheating.
Frequently Asked Questions About Texas Chuck Roast Chili
What makes Texas chuck roast chili different from other chili?
It uses cubed beef instead of ground meat and skips the beans. A paste of dried chilies provides the flavor and color.
How long should Texas chuck roast chili simmer?
Simmer for about 2 hours uncovered, stirring now and then. Keep going if the beef is not yet fork tender.
Can I make Texas chuck roast chili ahead of time?
Yes, it tastes even better after a night in the refrigerator. Cool it quickly and reheat to 165 degrees F.
Can I use chili powder instead of dried chilies?
Yes, chili powder works in a pinch. Start with a few tablespoons and taste as you go.
What goes well with it?
Cornbread, coleslaw, and baked beans all pair nicely. See the serving ideas above for more suggestions.
Texas Chuck Roast Chili
Equipment
- Large pot
- Blender
- Dry skillet
- Wooden spoon
Ingredients
Main Ingredients
- 2 lb chuck roast cut into bite size cubes
- 2 tbsp oil for browning
- 1 cup chopped onion
- 4 cloves garlic minced
- 4 dried ancho chilies stemmed, seeded, toasted, and soaked in hot water for 20 minutes
- 2 dried guajillo chilies stemmed, seeded, toasted, and soaked in hot water for 20 minutes
- 2 cup low sodium beef broth
- 1 cup tomato sauce optional
- 1 tbsp ground cumin
- ½ tsp Mexican oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 oz dark chocolate
- 1 jalapeno seeded and minced, optional
- 2 tbsp masa harina optional, whisked with 1/4 cup water
Instructions
Cooking
- Make the paste. Toast the dried chilies, soak them for 20 minutes in hot water, and blend with a splash of soaking liquid until smooth.
- Brown the beef. Sear the beef cubes in hot oil in batches until deeply browned and set them aside.
- Build the base. Cook the onion for 4 to 5 minutes, add the garlic for 1 minute, then stir in the chili paste and cumin for 1 to 2 minutes.
- Simmer. Return the beef with the broth, tomato sauce, oregano, salt, and pepper and simmer uncovered for about 2 hours until fork tender.
- Finish. Stir in the chocolate and jalapeno, thicken with the masa mixture if desired, and serve hot.
