Texas Chuck Roast Chili
Cubed chuck roast simmered in a dried ancho and guajillo chili paste with cumin and dark chocolate, with no beans.
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.
Notes
Substitutions: Use chili powder in place of dried chilies and regular oregano for Mexican oregano.
Tips: Brown the beef in batches and wear gloves when handling chilies and jalapeno.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat to 165 degrees F.