Spicy Texas Chili
A hearty, spicy Texas chili featuring tender beef, tomatoes, beans, and bold flavors, perfect for a comforting meal suited to meat lovers and chili enthusiasts.
Ingredients
Instructions
- Trim off excess fat from the chuck roast.
- Cut the meat off the bone into chunks.
- Put the meat and bone into a 4 to 5-quart heavy metal pan, along with 1/2 cup water.
- Cover and cook over medium-high heat until the meat releases juices and turns gray, about 30 minutes.
- Uncover and cook the juices away, then turn the meat in the rendered fat until well browned on all sides, about 30 minutes.
- Lift out the meat and set aside.
- Add chopped onions, chopped green pepper, canned tomatoes, beef bouillon cubes, chili powder, salt, and pepper to the pan.
- Simmer the mixture until flavors meld and the chili thickens, about 30 minutes.
- Stir in kidney beans and cook for an additional 10 minutes.
- Serve hot, topped with shredded Cheddar cheese and chopped green onions.
Tips & Substitutions
For added depth of flavor, try marinating the chuck roast in the vinegar and spices overnight. If you prefer a milder chili, reduce the amount of chili powder or substitute with a sweet paprika. Fresh herbs like cilantro can also enhance the taste. For a vegetarian version, consider using mushrooms instead of beef and vegetable broth in place of bouillon cubes.
Serving Suggestions
Serve this Spicy Texas Chili hot with a sprinkle of shredded Cheddar cheese on top. It pairs beautifully with cornbread or tortilla chips for a delightful crunch. Consider adding a side of coleslaw for a refreshing contrast. For those looking for dessert, a slice of Beth'S Coffee Cake can complement the meal perfectly.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over medium heat until heated through. Alternatively, you can microwave individual portions, adding a splash of water if the chili has thickened too much. It also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Texas Chili contains roughly 2397 calories, with 110g protein, 412g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (372% of the Daily Value), protein (220% of the Daily Value), and iron (197% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ground beef instead of chuck roast?
Yes, ground beef can be used for a quicker cooking time. Brown the meat thoroughly before adding the vegetables to maintain the chili's flavor profile. Just be cautious with the fat content and adjust the seasonings accordingly.
How can I make this chili spicier?
To increase the heat, add diced jalapeños or a few dashes of hot sauce during the cooking process. You can also incorporate crushed red pepper flakes or a spicier chili powder. Taste as you go to ensure it meets your desired spice level.
Is there a way to make this chili thicker?
If you prefer a thicker chili, you can mash some of the kidney beans and stir them back into the pot. Another option is to simmer the chili uncovered to allow excess liquid to evaporate. Adding a cornstarch slurry can also help achieve a thicker consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).