Texas-Style Beef Chuck Chili (No Beans)

Ingredients

• 2 whole Dried pasilla chilies (stem removed, seeds discarded)
• 2 whole Dried ancho chilies (stem removed, seeds discarded)
• 2 whole Dried guajillo chilies (stem removed, seeds discarded)
• 2 whole Dried arbol chilies (very spicy – use sparingly)
• 1 tsp Whole coriander seeds (for toasting with chilies)
• 1 tsp Whole cumin seeds (for toasting with chilies)
• 2.5 lb Beef chuck roast, well‑marbled (trim excess external fat and silver skin; cut into 1‑inch cubes)
• 4 oz Bacon (cut into small cubes for rendering)
• 2 medium Carrots (peeled, sliced into planks, then julienned and diced)
• 1 large Yellow onion (peeled and finely diced)
• 1 tbsp Tomato paste (cook out to remove raw tartness)
• 1 tsp Smoked paprika
• 0.5 tsp Allspice
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 cup Brewed coffee (strong) (adds depth and a subtle bitterness)
• 1 tbsp Dark brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp Chipotle peppers in adobo (plus 1–2 minced chipotle peppers)
• 3 whole Fresno chilies (optional) (charred, peeled, seeded; adds bright heat)
• 1 tsp Cocoa powder (unsweetened) (tiny amount for mole‑like depth)
• 2 whole Whole cloves (placed in cheesecloth bag)
• 1 whole Cinnamon stick (placed in cheesecloth bag)
• to taste Salt
• to taste Freshly ground black pepper
• 1/4 cup Garnish: sliced scallions
• 1/4 cup Garnish: radish ribbons
• 2 tbsp Garnish: sour cream (optional)
• 1 cup Garnish: corn chips (Fritos‑style)
• 2 tbsp Garnish: fresh cilantro leaves
• 2 tbsp Garnish: diced red onion

Instructions

1. Toast dried chilies and spices

   Remove stems and seeds from pasilla, ancho, guajillo, and arbol chilies. Heat a dry skillet over medium heat, add the chilies, 1 tsp coriander seeds, and 1 tsp cumin seeds. Toast, stirring frequently, until fragrant and slightly darkened, about 4–5 minutes. Do not let them burn.

   Time: PT5M

2. Soak toasted chilies

   Transfer the toasted chilies to a heat‑proof bowl, cover with boiling water (enough to fully submerge), and let soak for 20 minutes.

   Time: PT20M

   Temperature: 100°C

3. Prepare the beef

   Trim excess external fat and silver skin from the chuck roast. Slice the meat into 1‑inch thick strips, halve them, then cut into 1‑inch cubes. Set aside.

   Time: PT10M

4. Prep vegetables

   Peel the carrots, slice into thin planks with a mandolin (or knife), then julienne and dice finely. Peel the onion, halve, slice, then dice as small as possible.

   Time: PT10M

5. Char Fresno chilies (optional)

   Using a kitchen torch (or broiler), char the skins of the Fresno chilies until blackened. Place them in a sealed container and chill in the freezer for 10 minutes. Remove skins, slice open, and discard seeds.

   Time: PT20M

6. Make chili paste

   Drain the soaked chilies, reserving about 1 tbsp of the soaking liquid. In a food processor combine the chilies, charred Fresno chilies, 1 tbsp chipotle‑in‑adobo, and the reserved liquid. Blend until a smooth paste forms, adding a little more liquid if needed (about 1 tbsp total).

   Time: PT1M

7. Grind toasted coriander & cumin

   Using a mortar and pestle, grind the toasted coriander and cumin seeds into a fine powder.

   Time: PT2M

8. Render bacon and sauté aromatics

   In the large pot, add the cubed bacon and cook over medium heat until the fat is rendered and bacon is crisp. Add the diced carrots and onions, stirring occasionally, and cook until softened, about 8 minutes.

   Time: PT8M

9. Cook tomato paste

   Stir in 1 tbsp tomato paste and cook, stirring, for 4 minutes to caramelize and remove raw acidity.

   Time: PT4M

10. Toast remaining spices

    Add the ground cumin, ground coriander, smoked paprika, and allspice to the pot. Stir constantly for about 30 seconds until fragrant.

    Time: PT1M

11. Combine meat, liquids, and flavor bag

    Add the beef cubes to the pot (no searing). Pour in ½ cup strong brewed coffee, 1 tbsp dark brown sugar, 2 tbsp Worcestershire sauce, the chili paste, and the reserved chili soaking liquid (if any). Place the cheesecloth bag containing 2 cloves, 1 cinnamon stick, and a pinch of cocoa powder into the pot. Stir gently to combine.

    Time: PT5M

12. Slow simmer

    Bring the pot to a gentle simmer over low heat (just a few bubbles). Crack the lid slightly to allow a slow reduction. Simmer for 2 hours 15 minutes, stirring occasionally and checking that the liquid does not evaporate too quickly.

    Time: PT2H15M

    Temperature: Low simmer

13. Rest the chili

    Turn off the heat and let the chili sit, still covered, for 30 minutes. This allows the meat fibers to relax and re‑absorb flavor.

    Time: PT30M

14. Finish and serve

    Remove the cheesecloth bag and discard the spices. Taste and adjust salt or pepper if needed. Ladle chili into bowls and garnish with sliced scallions, radish ribbons, a dollop of sour cream, corn chips, fresh cilantro, and diced red onion.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Dried pasilla chilies: New Mexico chile
• Instead of Dried ancho chilies: Guajillo chilies
• Instead of Dried guajillo chilies: Ancho chilies
• Instead of Dried arbol chilies: Cayenne pepper flakes
• Instead of Whole coriander seeds: Ground coriander
• Instead of Whole cumin seeds: Ground cumin
• Instead of Beef chuck roast, well‑marbled: Beef short ribs
• Instead of Bacon: Pancetta
• Instead of Carrots: Parsnip
• Instead of Yellow onion: White onion
• Instead of Tomato paste: Tomato purée
• Instead of Smoked paprika: Regular paprika
• Instead of Allspice: Ground cloves
• Instead of Ground cumin: Cumin seeds
• Instead of Ground coriander: Coriander seeds
• Instead of Brewed coffee (strong): Espresso
• Instead of Dark brown sugar: Honey
• Instead of Worcestershire sauce: Soy sauce (less sweet)
• Instead of Chipotle peppers in adobo: Smoked paprika + cayenne
• Instead of Fresno chilies (optional): Jalapeño
• Instead of Cocoa powder (unsweetened): Mexican chocolate (less)
• Instead of Whole cloves: Ground cloves (use less)
• Instead of Cinnamon stick: Ground cinnamon (pinch)
• Instead of Garnish: sour cream: Greek yogurt
• Instead of Garnish: corn chips (Fritos‑style): Tortilla chips

Equipment Needed

• Dry skillet (medium‑heat)
• Large heavy‑bottom pot or Dutch oven
• Food processor
• Mortar & pestle (optional)
• Chef’s knife
• Cutting board
• Mandolin slicer (optional)
• Cheesecloth bag (or spice bag) (optional)
• Measuring spoons
• Tongs (optional)
• Lid (cracked) for pot
• Blowtorch or broiler (optional for Fresno chilies) (optional)

Critical Steps — Do Not Skip

• Toasting the dried chilies without burning them.
• Soaking the chilies long enough to rehydrate fully.
• Blending a smooth chili paste with enough liquid.
• Never searing the beef – low simmer only for tenderness.
• Maintaining a gentle simmer (low heat) for the full braise.
• Resting the chili after cooking to improve texture.

Chef Tips from the Video

• Use a well‑marbled chuck roast – the intramuscular fat keeps the meat buttery and tender.
• Rendering bacon first creates a smoky, fatty base that replaces the flavor you’d get from searing the beef.
• Coffee and cocoa give the chili a mole‑like depth without adding sweetness.
• Grinding whole spices in a mortar releases essential oils that powdered spices lack.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.

Freezer: Portion into freezer‑safe bags; freeze up to 3 months. Thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The chili paste can be made 2 days ahead and stored in a sealed jar in the fridge.
• After the chili has cooled, portion and freeze for future meals.
• Garnishes can be pre‑chopped and stored in airtight containers.