# Award-winning Texas Chili

This is an award-winning Texas Chili recipe, notable for not including beans, featuring a rich blend of beef, peppers, and spices simmered to perfection.

- Total time: 180 min
- Cuisine: Filipino
- Category: Soup
- Language: en

## Ingredients

- 1.5 lb beef chuck roast
- 1 tbsp steak seasoning
- 1 tbsp beef tallow
- 1 white onion
- 2 pounds 93/7 ground beef
- 1 tbsp tomato bouillon
- 4 cloves garlic, minced
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp cumin
- 3 tbsp chili powder
- 1 tbsp tomato paste
- 2 canned chipotles in adobo, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 poblano pepper, diced
- 1 jalapeño, minced
- 1 red bell pepper, diced
- 1 tbsp unsweetened cocoa powder
- 24 oz beef broth
- 6 oz beer
- shredded cheddar cheese
- sour cream
- corn chips
- parsley

## Instructions

1. Cut the beef chuck ribs into cubes.
2. Place the cubed beef into a bowl and season it with steak seasoning.
3. Add beef tallow to a chili pot and heat, then add the seasoned beef to brown.
4. Chop the poblano pepper, jalapeño, and red bell pepper.
5. Chop up chipotle peppers from a can of chipotles in adobo.
6. Once the beef is browned, set it aside.
7. Add a diced white onion to the pot, scraping the bottom to get all the flavor.
8. Once the onion is soft, add two pounds of ground beef to the pot.
9. Once the ground beef starts to brown, add a tablespoon of tomato bouillon (tomato flavored MSG).
10. Add as much minced garlic as desired.
11. Season with onion powder, garlic powder, cumin, and a hefty dose of chili powder, then mix well.
12. Add about a tablespoon of tomato paste.
13. Add the chopped chipotles to the pot.
14. Add the browned chuck back into the pot and season with salt and pepper to taste.
15. Toss in the chopped poblano, jalapeño, and red bell peppers, and mix well.
16. Add a tablespoon of unsweetened cocoa powder.
17. Pour in 24 ounces of beef broth.
18. Add half a can (6 ounces) of your favorite beer.
19. Give it another mix, then add the lid and drop the heat to low.
20. Simmer for a few hours, mixing every half hour or so, until it's nice and thick and the chuck chunks shred apart.
21. Serve in a bowl, add shredded cheddar cheese, sour cream, corn chips, and parsley on top.

## Equipment

- knife
- cutting board
- pot
- spoon
- tongs
- bowls

## Tips

- Texas chili does not have beans.
- The longer the chili cooks, the better it will taste.
- You'll know it's done when the chuck chunks shred apart easily.

## Source

- Original video: https://www.instagram.com/reel/DOjmBtKjuvL/?igsh=MW56b3QzOGg3c25udQ==
- Recipe page: https://www.cliprecipe.com/recipe/9668145b-390f-4a93-a18c-37b5a0e94d75
- Extracted: 2025-09-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt