Texas Red Chili With Beef Chunks | CookOS

Texas Red Chili With Beef Chunks

Name: Texas Red Chili With Beef Chunks
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1-2 lbs beef chuck; 3-4 jalapeno peppers, thinly sliced; 1 large yellow onion, diced; 3 garlic cloves, minced; 2 tbsp chile powder; 1 tbsp cumin; 1 tsp dried oregano; ½ tsp cinnamon; 1 tsp unsweetened cocoa powder; 3 cups beef broth; 1 tbsp brown sugar; Salt and pepper; Olive oil

Texas red chili is a traditional, no-bean chili made with cubed beef chuck simmered in a spiced broth with chiles, cumin, and a touch of cocoa. The beef becomes tender and fall-apart while absorbing deep, complex flavors.

⚡Slow Cooker

🌍American 🏷️Slow cook 🏷️Slow cooker 🏷️Suvie 🏷️Texas Chili

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🏷️

🏷️Beef chuck

Total

6h 20m

Servings

Difficulty

Expert

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1-2 lbs beef chuck
3-4 jalapeno peppers, thinly sliced
1 large yellow onion, diced
3 garlic cloves, minced
2 tbsp chile powder
1 tbsp cumin
1 tsp dried oregano
½ tsp cinnamon
1 tsp unsweetened cocoa powder
3 cups beef broth
1 tbsp brown sugar
Salt and pepper
Olive oil

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Instructions

1
Pat the beef chuck dry with a paper towel. Cut into large 1-2 inch chunks and remove any large pieces of gristle or fat. Season with salt.
2
Heat a cast-iron skillet over high heat. Add 1 tbsp of oil. Once the oil is shimmering, place the cubed beef into the pan, ensuring that each piece makes contact with the bottom of the pan. You can do this in batches necessary.
3
Sear the beef on each side for about 1 minute. Remove the beef from the pan and place on a paper towel-lined plate.
4
Reduce the heat and add 1 tbsp oil to the pan. Add the onion, jalapeno peppers, and garlic and cook for a few minutes. Add the chili powder, cumin, cinnamon, and oregano, and cook for another minute until fragrant. Add 1/4 cup of beef stock to deglaze the pan and use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan.
5
Add the beef to the protein pan (divide between two pans if necessary), add the onion mix, remaining beef stock, cocoa powder, and brown sugar. Stir to combine. Season with salt and pepper.
6
Add water to the reservoir, enter the Slow Cook settings and cook. Protein: LOW, 6 hours. Starch: 0 minutes.
7
After the cook, remove the pan or pans. Garnish with sour cream, shredded cheese, and scallions.

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Tips & Notes

Pro tips

Toast the chile powder and cumin in a dry skillet for 30–60 seconds before adding to the broth to unlock their full, complex flavor.
Sear the beef chunks in a hot pot before adding liquid to develop a flavorful crust; this step is worth the extra few minutes.
Simmer uncovered or partially covered so the broth reduces and concentrates; a thick, clingy sauce is the sign of proper Texas red chili.
Taste and adjust seasoning in the final 15 minutes; salt and spice intensity increase as the chili reduces.

Substitutions

Beef chuck → beef brisket or beef short ribs (increases cooking time slightly but adds richness)
Chile powder → combination of ancho and chipotle powders (adds smokiness; reduce quantity by 25%)
Beef broth → beef stock (deeper, richer flavor with longer cooking)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding broth if the chili has thickened too much.

Common Questions

What cut of beef is best for Texas red chili?

Beef chuck is ideal because it has enough marbling and connective tissue to become tender and flavorful during long, slow simmering. Cut into 1–1.5 inch cubes.

Can I substitute the jalapenos with other peppers?

Yes. Serrano peppers offer similar heat; poblanos provide milder flavor. Adjust quantity based on your heat preference, as jalapenos are the traditional choice.

How long does Texas red chili take to cook?

Plan for 2–3 hours of simmering to achieve fork-tender beef. Low heat is essential; high heat will toughen the meat.

Is this chili better made ahead?

Yes. Refrigerate for up to 4 days or freeze up to 3 months. Flavors deepen overnight, and reheating gently on the stovetop is best.

Why does the recipe include cocoa powder and cinnamon?

These ingredients add subtle depth and warmth without sweetness, a hallmark of authentic Texas red chili that balances the heat from chiles and cumin.