Description
Spicy Guy Fieri’s Texas Chili brings bold Southwestern flavors to your dinner table. Hearty beef, rich spices, and a robust sauce create a legendary comfort meal that celebrates authentic Texas cuisine with fiery passion.
Ingredients
Scale
Meats:
- 2.5 pounds (1.13 kilograms) beef chuck roast, cut into 1-inch cubes
Dried Chilies and Spices:
- 2 dried ancho chilies
- 2 dried guajillo chilies
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- Salt, to taste
- Black pepper, to taste
- Cayenne pepper or crushed red pepper flakes (optional, for extra heat)
Cooking Base and Additional Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 0.5 ounces (14 grams) dark chocolate (or 1 tablespoon unsweetened cocoa powder)
Optional Toppings:
- Chopped onions
- Shredded cheese
- Sour cream
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the chilies by gently toasting ancho and guajillo peppers in a dry skillet until they release a rich, smoky aroma. Remove stems and seeds, then submerge in hot water to soften and rehydrate for approximately 10 minutes.
- Transfer softened chilies to a blender, incorporating a small portion of the soaking liquid. Pulse until a smooth, vibrant paste forms, creating the foundational flavor profile for the chili.
- Select a heavy-bottomed pot or Dutch oven and heat a thin layer of oil. Carefully brown beef chunks in batches, ensuring each piece develops a deep caramelized exterior that will enhance the overall depth of flavor.
- Reduce heat and introduce finely chopped onions, allowing them to become translucent and sweet. Incorporate minced garlic, stirring briefly to prevent burning and release its aromatic essence.
- Introduce the homemade chili paste along with smoked paprika, cumin, oregano, and tomato paste. Stir continuously to marry the spices and develop a rich, complex base for the chili.
- Reintroduce the seared beef to the pot, then pour in beef broth and a splash of apple cider vinegar. Cover and allow the mixture to simmer at a low temperature, occasionally stirring to prevent scorching and ensure even cooking.
- After several hours of slow simmering, finish the chili by melting dark chocolate or cocoa powder into the sauce. Taste and adjust seasonings, balancing heat, salt, and richness to create a harmonious final dish.
Notes
- Enhance the depth of flavor by toasting whole chili peppers just until they release their aromatic oils, being careful not to burn them.
- Sear beef in small batches to ensure a proper golden-brown crust, which locks in rich, meaty flavors and prevents steaming.
- Balance heat levels by using a mix of mild and spicy chilies, adjusting to personal preference or dietary needs.
- Elevate texture and richness by adding a small amount of dark chocolate or cocoa powder, which creates a complex, subtle depth without making the chili sweet.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg