Ingredients
Scale
- 2 lb beef chuck roast, cut into 1 inch cubes
- Salt and pepper to taste
- 2 tbsp avocado oil
- 1 white onion, diced
- 2 bell peppers, diced
- 1 poblano pepper, diced
- 1 jalapeno, minced
- 6 garlic cloves, minced
- 2 cans chopped tomatoes
- 1 can kidney beans, drained
- 1 can hatch chilis
- 4 cups chicken stock or beef stock
- 1 tbsp fish sauce
- 3 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp chipotle powder
- 2 tsp oregano
- 1 tbsp cumin
- 1 bay leaf
- 1 lime, juiced
- ¼ cup cilantro, chopped for garnish
- Optional toppings: chopped red onion, avocado, cilantro, cheese, sour cream
Instructions
- Season the beef with salt and pepper and pat dry with a paper towel.
- In a large Dutch oven over medium heat, add avocado oil. Once hot, sear the beef in batches until golden brown, about 2 minutes per side. Remove and set aside.
- In the same pot, sauté onions, bell peppers, and poblano pepper until translucent, about 5-10 minutes. Add jalapeno and garlic, sauté for 2 more minutes.
- Stir in chopped tomatoes, kidney beans, hatch chilis, stock, fish sauce, and all spices. Add the beef back to the pot.
- Bring to a low simmer, cover, and cook for 2 hours or until beef is tender.
- Remove bay leaf, stir in lime juice and cilantro. Adjust seasoning and serve with optional toppings.
Notes
- Texas chili traditionally does not include beans, but this recipe offers flexibility.
- Beef chuck roast is ideal for its tenderness and flavor.
- Simmer uncovered for a thicker consistency.
- Texas-style chili focuses on bold spices and slow-cooked beef.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg