Voted Best Texas Chili //Step by Step❤️

Ingredients

• 3 lb Chuck Roast (cut into 1‑inch cubes)
• 1 lb Ground Chuck (for added texture)
• 2 tbsp Bacon Grease (for searing; can substitute with vegetable oil)
• 1 medium-large Yellow Onion (diced)
• 1 large Green Bell Pepper (diced)
• 6 cloves Garlic (finely minced)
• 2 lb Diced Tomatoes (canned or fresh)
• 1.5 tbsp Better Than Bouillon Beef Base (dissolved in hot water)
• 2 tbsp Light Brown Sugar
• 1.5 tbsp Oregano
• 1.5 tbsp Paprika (homemade if available)
• 4.5 tbsp Chili Powder (homemade if available)
• 3 tbsp Ancho Chili Powder (homemade if available)
• 1.5 tbsp Onion Powder
• 2 tsp Garlic Powder
• 2.5 tbsp Ground Cumin (freshly ground)
• 1.5 tsp Allspice
• 2 tbsp Chipotle Peppers in Adobo (crushed)
• 5 cup Water (hot for broth, plus extra for simmering)
• 2 tbsp Masa Harina (instant corn masa flour)
• 2 tbsp Apple Cider Vinegar
• to taste Salt
• 1 tsp Ground Black Pepper
• 1 cup Shredded Kobe Jack Cheese (for topping)
• 0.5 cup Pico de Gallo (fresh, for topping)
• 0.5 cup Sour Cream (for topping)

Instructions

1. Cube the Chuck Roast

   Trim excess fat, then cut the 3 lb chuck roast into roughly 1‑inch cubes and set aside.

   Time: PT10M

2. Sear the Cubed Beef

   Heat the Dutch oven over medium‑high, add 2 tbsp bacon grease, and sear the beef cubes in batches until deep golden, about 5‑7 minutes per batch. Transfer to a bowl.

   Time: PT10M

   Temperature: Medium‑high

3. Brown the Ground Chuck

   In a stainless steel skillet, add a splash of bacon grease, brown the 1 lb ground chuck, breaking it up, then drain excess fat and set aside.

   Time: PT5M

   Temperature: Medium

4. Sauté Onion

   Add a little more bacon grease to the Dutch oven if needed, then add the diced yellow onion. Cook over medium heat until softened and lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Add Bell Pepper

   Stir in the diced green bell pepper and cook for 2‑3 minutes until it begins to soften.

   Time: PT3M

   Temperature: Medium

6. Add Garlic

   Add the minced garlic and sauté for about 30 seconds, just until fragrant.

   Time: PT0.5M

   Temperature: Medium

7. Add Tomatoes

   Pour in the 2 lb diced tomatoes, stirring, and let cook for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium

8. Prepare Beef Broth

   In a separate bowl, dissolve 1.5 tbsp Better Than Bouillon Beef Base in 3 cups hot water, stirring until fully dissolved.

   Time: PT3M

9. Add Chipotle Peppers

   Stir the crushed chipotle peppers (2 tbsp) into the pot.

   Time: PT1M

10. Add Spice Blend

    Add all measured spices (oregano, brown sugar, paprika, chili powder, ancho chili powder, onion powder, garlic powder, cumin, allspice) and stir to coat the vegetables.

    Time: PT2M

11. Combine Meats and Liquids

    Return the seared cubed beef and browned ground chuck to the pot. Add the prepared broth, an additional 2 cups water, and a pinch of black pepper. Stir well.

    Time: PT3M

12. First Simmer

    Bring the mixture to a gentle bubble, then reduce heat to medium‑low, cover, and simmer for 45 minutes, stirring every 5‑7 minutes to prevent sticking.

    Time: PT45M

    Temperature: Medium‑low

13. Season and Adjust Salt

    After 45 minutes, taste the chili and add salt as needed.

    Time: PT2M

14. Make Masa Slurry

    Whisk together 2 tbsp masa harina with 1/4 cup hot water until smooth.

    Time: PT1M

15. Second Simmer with Masa

    Stir the masa slurry into the chili, replace the lid, and continue to simmer on medium‑low for another 45 minutes, stirring occasionally.

    Time: PT45M

    Temperature: Medium‑low

16. Finish with Apple Cider Vinegar

    Stir in 2 tbsp apple cider vinegar, taste, and adjust seasoning if needed.

    Time: PT1M

17. Optional Beans

    If you prefer beans, add cooked dark red or pinto beans now and heat through for 5 minutes.

    Time: PT5M

    Temperature: Medium

18. Serve

    Ladle the hot chili into bowls, top with shredded Kobe Jack cheese, pico de gallo, and a dollop of sour cream. Serve with warm cornbread on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

4 g