Texas Chili

5 from 1 vote

A slow-cooked Texas chili with beef chuck and no beans! With falling-apart meat and a richly spiced sauce, you'll love this comforting Tex-Mex stew.

Prep Time20

Cook Time3 30

Total Time3 50

Course: Main Course

Cuisine: American

Diet: Gluten Free

Skill Level: Beginner

Servings: servings

Author: Rena

Season the 4 pounds beef chuck roast trimmed of excess fat (cut into 1/2-inch chunks) with Kosher salt and black pepper.
Heat 2 tbsp of olive oil ( from the 4 tablespoons olive oil) in a rimmed heavy-bottom pan over medium-high heat. Add the meat in 2 batches, to not overcrowd the pan, and cook until browned on both sides. Set aside. Repeat with the remaining 2 tbsp olive oil and the second batch of meat.
Once all the meat is done searing, reduce the heat to medium. Sauté the 1 large yellow onion (diced) and 4 cloves garlic (minced) for 3-4 minutes. If you see it catches the bottom of the skillet, add a couple of tablespoons of water.
Return the browned beef to the skillet and stir in the 1-2 teaspoons chipotle powder. Add the 14.5 ounces mild enchilada sauce, 14.5 ounces tomato puree, 1 tablespoon Worcestershire sauce, 2 cups beef stock or broth, and 2 bay leaves and stir to combine. Make sure you stir all the way through the bottom of the pan.
Partially cover the skillet and reduce the heat to low. Simmer for around 3 and a half hours, until the meat is super tender. Check every half an hour and stir through the pan. If the chili becomes too thick, you can add some more stock, as needed.
When done, use 2 forks and gently pull apart the pieces to better integrate into the chili and get thicker.
Serve with shredded cheddar cheese and green onions, if desired.

As this recipe takes a few hours to simmer, make sure you give yourself enough time to make it that day so that you can ensure the beef is falling apart by the time you come to shred it. Better yet, make it ahead of time - the chili tastes even better after it has sat in the fridge overnight!
Searing the beef chunks in batches is key to getting a nice golden crust on the meat. If you overcrowd the pan when doing this, the beef will steam and won't get such a deep flavor into the chili.
While the chili is simmering, you can add a bit more liquid (water or broth) if you notice it's looking a bit too dry. It's important for there to be enough liquid in the pot so that the meat can cook properly.
Choose a large, heavy-bottomed pot for this recipe so that it evens out the heat and stops the stew from catching and burning as it simmers.

No beef stock? You can use chicken stock or broth instead for a lighter flavor.
No beef chuck? You could use an equal quantity of brisket instead

Fridge: Allow the chili to cool completely, then transfer to an airtight container. Chill in the fridge for up to 3 days.
Freezer: Allow the chili to cool completely, then transfer to an airtight container. Freeze for up to 3 months.
Reheat: You can microwave the chilli in an uncovered, microwave-safe container in bursts until piping hot throughout. Otherwise, heat gently in a pot on the stove, stirring often, until piping hot.