Texas Chunky Chili

In Texas, chili means one thing: chunks of beef, no beans, cooked slow until the meat is spoon-tender and the sauce is thick enough to stand a fork in. This recipe follows that tradition with diced beef chuck roast simmered for up to 2 hours in a deep red sauce of tomatoes, chili powder, and cumin.

Chuck roast is the right cut for this job. It has enough fat and connective tissue to break down during the long simmer, turning tough cubes into something that falls apart at the touch of a spoon. Lean cuts like sirloin would dry out and turn chewy long before the sauce is ready.

The vegetables get sauteed separately first: onion, celery, garlic, and jalapeno. Cooking them apart from the meat means each component develops its own flavor before they all come together. The meat browns in the Dutch oven with oregano and cumin seeds, building a dark, fragrant base. Then everything joins the party with tomatoes, tomato paste, chili powder, and water.

Simmering uncovered is intentional. The liquid reduces slowly over those 2 hours, concentrating the flavors and thickening the sauce naturally. Stir occasionally to prevent sticking on the bottom.

Pro Tips

• Dice the chuck into ½-inch pieces, not larger. Smaller cubes tenderize faster and give every spoonful plenty of meat.
• A quarter cup of chili powder seems like a lot, but it mellows during the long cook. It won’t be as spicy as you’d expect.
• This chili is even better the next day. The flavors deepen and the sauce thickens further overnight.

Variations

• Add a bottle of dark beer in place of some of the water for a richer, more complex base.
• Stir in a tablespoon of masa harina in the last 15 minutes for a thicker, more traditional Texas consistency.
• Top with diced raw white onion, shredded cheddar, and a dollop of sour cream.