Texas Beef Chili with Beans

Ingredients

• 5 tablespoons Commercial chili powder (regular mild chili powder)
• 3 pieces Dried ancho chilies (stemmed and seeded)
• 3 pieces Dried chipotle chilies (stemmed and seeded, roasted)
• 6 tablespoons Ground cumin (toasted)
• 2 teaspoons Ground cinnamon
• 1 large Onion (diced, about 2 cups)
• 3 16‑ounce cans Kidney beans (drained and rinsed)
• 2 pounds Ground beef (80/20) (Chuck or ground beef with 20% fat)
• 6 ounces Tomato paste (one standard can)
• 12 ounces Guinness stout (or any stout; non‑alcoholic stout works too)
• 2 cups Low‑sodium beef stock (can use bouillon dissolved in water)
• 1 tablespoon Garlic powder
• 2 tablespoons Sugar
• 2 teaspoons Salt (adjust to taste)
• 1.5 ounces Dark chocolate (72% cacao) (chopped)
• 2 tablespoons Vegetable oil (for sautéing)

Instructions

1. Roast and grind dried chilies

   Preheat oven to 350°F. Spread the ancho and chipotle chilies on a baking sheet and roast for 1‑2 minutes until fragrant. Remove, let cool, then grind them in a coffee grinder or food processor until fine.

   Time: PT5M

   Temperature: 350°F

2. Toast cumin and cinnamon

   In a dry skillet over medium heat, add the ground cumin and cinnamon. Toast for about 30‑45 seconds, stirring constantly, until aromatic.

   Time: PT2M

3. Combine dry spice mixture

   In a small bowl, combine the roasted chili powder, ground chilies, toasted cumin, and cinnamon. Set aside.

   Time: PT1M

4. Dice the onion

   Peel and dice one large onion to about 2 cups.

   Time: PT5M

5. Sauté onion

   Heat 2 tbsp vegetable oil in the Dutch oven over medium heat (about 4/10 on the knob). Add the diced onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes.

   Time: PT5M

6. Brown the ground beef

   Add the 2 lb ground beef to the pot. Break it up with a spoon and cook, stirring, until the meat loses its raw pink color, about 5 minutes. It won’t get a deep crust, but it will release flavor.

   Time: PT5M

7. Bloom the spice mixture

   Add about 3 tbsp of the rendered beef fat or a splash more oil to the pot. Sprinkle the dry spice mixture over the meat and stir quickly. Cook for 1‑2 minutes until the spices become fragrant.

   Time: PT2M

8. Incorporate tomato paste

   Stir in the 6‑oz tomato paste, breaking it up and allowing it to fry with the meat and spices for about 3 minutes.

   Time: PT3M

9. Season and deglaze

   Add garlic powder, sugar, and salt. Stir, then pour in a small amount of water (≈¼ cup) to loosen any browned bits from the bottom of the pot.

   Time: PT2M

10. Add beans, liquids, and chocolate

    Stir in the drained kidney beans, 2 cups low‑sodium beef stock, the 12‑oz Guinness stout, and the chopped dark chocolate. Bring the mixture to a gentle boil, stirring frequently.

    Time: PT5M

11. Bake covered

    Cover the Dutch oven with a tight‑fitting lid. Transfer to a preheated oven at 300°F and bake for 75 minutes.

    Time: PT1H15M

    Temperature: 300°F

12. Finish uncovered

    Remove the lid and continue baking uncovered for an additional 45 minutes to thicken the chili.

    Time: PT45M

    Temperature: 300°F

13. Final seasoning and serve

    Taste the chili and adjust salt, pepper, or cayenne if desired. Ladle into bowls and serve with optional toppings such as grated cheddar cheese, sliced jalapeños, or a dash of Tabasco.

    Time: PT5M

Nutrition Facts

Calories

785

Protein

30 g

Carbohydrates

21 g

Fat

37 g

Fiber

6 g

Ingredient Substitutions

• Instead of Commercial chili powder: Paprika + cayenne blend
• Instead of Dried ancho chilies: Dried pasilla chilies
• Instead of Dried chipotle chilies: Chipotle powder (use less)
• Instead of Ground cumin: Cumin seeds (to grind)
• Instead of Ground cinnamon: Ground nutmeg (smaller amount)
• Instead of Onion: Yellow onion, white onion
• Instead of Kidney beans: Black beans, pinto beans
• Instead of Ground beef (80/20): Ground turkey (less fat)
• Instead of Tomato paste: Tomato puree (use 2× amount)
• Instead of Guinness stout: Stout ale, non‑alcoholic stout
• Instead of Low‑sodium beef stock: Chicken stock, vegetable stock
• Instead of Garlic powder: Fresh minced garlic (1½ tsp)
• Instead of Sugar: Honey (1½ tbsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Dark chocolate (72% cacao): Cocoa powder (2 tbsp)
• Instead of Vegetable oil: Olive oil, canola oil

Equipment Needed

• 6.5‑quart Dutch oven
• Coffee grinder or food processor
• Wooden spoon or flat‑edge spoon
• Measuring spoons
• Cutting board
• Chef’s knife
• Oven mitts
• Grater (optional, for cheese topping) (optional)

Critical Steps — Do Not Skip

• Roasting and grinding the dried chilies
• Blooming the spice mixture in rendered fat
• Baking the chili covered for 75 minutes at low temperature
• Uncovering and reducing for an additional 45 minutes
• Adding dark chocolate for depth

Chef Tips from the Video

• Dark chocolate adds a subtle bitterness that balances the stout and spices.
• Low‑sodium stock lets you control the salt level more precisely.
• If you can’t find ancho chilies, substitute with a small amount of smoked paprika.

Troubleshooting

Storage

Refrigerator: Cool in airtight containers for up to 4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the dry spice blend and store it in an airtight jar for up to 2 weeks.
• The chili tastes even better the next day; refrigerate and reheat gently.
• Portion and freeze leftovers for quick meals.