Chili Our Way
Submitted by Kimber
Discover an authentic Texas-style beef chuck chili recipe with toasted chilies and cocoa for rich flavor; easy no-beans homemade chili perfect for beginners, game day crowds, or cozy family dinners with gluten-free options and spicy variations.
YIELD
8 servingsPREP
30 minCOOK
3 hrsREADY
3½ hrsGet ready to dive into a bowl of bold, soul-warming chili that packs a punch with toasted chilies, tender beef chuck, and a sneaky hint of cocoa for that deep, mysterious flavor twist.
This isn’t your average canned slop; it’s a hearty, no-beans classic inspired by Texas traditions, perfect for game days or cozy nights when you crave something that’ll stick to your ribs and fire up your taste buds.
Chef Tips
- Gloves are your friend when handling chilies to dodge that lingering burn on your hands or eyes.
- Don’t rush the browning step; it builds deep flavor and keeps the beef tender instead of tough.
- Taste as you go after the first hour of simmering; cocoa adds subtle bitterness, so balance with a pinch more salt if it feels off.
- For thicker chili, mash some of the softened tomatoes during the final simmer.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months; reheat gently on the stove with a splash of water to revive the texture.
Optional Variations
- Milder version: Swap hot chilies for milder ones like pasilla, or reduce to 3-4 peppers for less heat in family-friendly batches.
- Vegetarian twist: Ditch the beef and suet for 3 pounds of mixed mushrooms or lentils, using vegetable oil instead; simmer for just 1-1.5 hours total for “easy vegetarian chili recipes with cocoa."
- Bean lover’s edition: Stir in two cans of drained kidney or black beans during the last 30 minutes for a heartier, fiber-packed meal that nods to “classic homemade chili with beans for weeknights."
Ingredients
6
6
EACH
EACH
HOT CHILI PEPPER
dried, like ancho or guajillo for authentic heat; adjust based on your spice tolerance *
dried, like ancho or guajillo for authentic heat; adjust based on your spice tolerance *
Accompaniments
Directions
- Prep the chilies: Heat a griddle or cast-iron skillet over medium-high heat until hot. Add the whole chili peppers and toast them for 1-2 minutes, turning frequently to avoid burning. They’ll puff up and smell fragrant. Let them cool slightly, then remove stems and seeds (wear gloves to prevent skin irritation from the oils).
- Make the chili puree: In a small saucepan, combine the seeded chilies with 1 cup water. Bring to a boil, cover, and simmer for 5 minutes to soften. Transfer to a food processor or blender and puree until smooth. Set aside.
- Brown the beef: In a large Dutch oven or heavy pot over medium-high heat, melt 4 tablespoons of the beef suet. Add the cubed beef chuck in batches if needed to avoid crowding, and sauté until lightly browned on all sides, about 5-7 minutes. Transfer the browned beef to a bowl and set aside.
- Soften the aromatics: Add the remaining 2 tablespoons of suet to the pot, along with the chopped onions and minced garlic. Cook over medium heat, stirring often, until the onions are soft and translucent, about 5 minutes.
- Build the flavors: Stir in the ground cumin and cook for 1 minute over medium-low heat to toast the spice without burning it. Return the browned beef to the pot, then add the chili puree, diced tomatoes, cocoa powder, bay leaf, and oregano. Mix everything well.
- Simmer to perfection: Add just enough water to barely cover the ingredients (start with 3-4 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally. Check and add more water if needed to keep the meat submerged, but don’t make it soupy.
- Finish strong: Uncover and simmer for another 1 hour to thicken the chili. Season with salt to taste. Remove and discard the bay leaf.
- Serve it up: Ladle into bowls and let everyone customize with accompaniments like sour cream, cheese, chopped onion, sliced chilies, beans, or tortilla chips for that perfect bite.
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