This Texas chili is a rich, slow-simmered stew built on cubed chuck roast and a balanced blend of fresh serrano peppers and canned tomatoes. Ground tortilla chips stirred in at the end create authentic body and thicken the broth without cornstarch or flour.
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Cut the chuck roast into small, bite-sized cubes.
Heat avocado oil in a large Dutch oven over medium heat.
Add the cubed chuck roast to the pot, increase the heat slightly, and brown the meat on all sides.
Once browned, remove the meat from the pot and set it aside.
Add a bit more oil to the pot, leaving the browned bits (fond) on the bottom.
Add the chopped white onions and cook, stirring occasionally, until translucent and softened.
Return the browned meat to the pot with the onions.
Stir in the crushed tomatoes and tomato puree.
Add the sliced serrano peppers and chopped garlic.
Season with dried oregano, salt, and dry mustard powder.
Pour in the beer and tequila, then stir in the ancho chile powder and beef stock.
Mix everything together, bring to a simmer over medium heat, cover, and cook for 20 minutes.
While the chili simmers, add the dried guajillo chile pods and whole cumin seeds to a molcajete or spice grinder and grind into a coarse powder.
After 20 minutes, stir the ground chile and cumin mixture into the chili.
Add the chopped chipotle pepper and stir to combine.
Bring the chili to a boil, then reduce the heat to low, cover, and simmer for 4 hours.
About 30 minutes before the chili is done, place the tortilla chips in a blender and blend into a fine powder.
Stir the ground tortilla chips into the chili to act as a thickener. Continue to simmer for the final 30 minutes.
Serve the chili hot, garnished with a dollop of sour cream and a squeeze of fresh lime, if desired.
Refrigerate in an airtight container for up to 4 days; freeze for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally and adding water if needed to restore consistency.
Dutch oven or heavy-bottomed pot with lid · Food processor or spice grinder (for grinding tortilla chips)
Yes. Brown the chuck roast and sauté the aromatics on the stovetop, then transfer everything to a slow cooker with the tomatoes, chiles, and spices. Cook on low for 6–8 hours or high for 3–4 hours, then stir in the ground tortilla chips in the final 15 minutes.
Grind them to a coarse flour consistency—not powder. Larger pieces will incorporate more slowly and give you better control over the final thickness. Taste as you stir them in.
Jalapeños will give milder heat; habaneros or scotch bonnets will make it much hotter. You can also substitute dried chiles like ancho or guajillo, rehydrated and blended into the sauce.
Store it in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of water if it has thickened too much.
Yes. All ingredients scale proportionally. The cooking time may increase slightly when doubling; add an extra 30 minutes to the simmer if making a larger batch.
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