Texas-style chili combines cubed beef chuck and ground beef slow-simmered with fresh and smoked peppers for a rich, spice-forward chili without beans. The blend of poblano, jalapeño, chipotle, and bell pepper creates depth that builds over hours of cooking.
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Cube the beef chuck roast into bite-sized pieces and season generously with steak seasoning.
While the beef rests, finely dice the poblano, jalapeno, and red bell peppers. If using, finely chop the chipotle peppers.
In a large Dutch oven or heavy-bottomed pot, heat the beef tallow over medium-high heat. Add the seasoned beef cubes and brown on all sides. Remove the beef from the pot and set aside.
Add the diced white onion to the pot and sauté until softened, scraping up any browned bits from the bottom.
Add the ground beef to the pot. Cook, breaking it up with a spoon, until it begins to brown.
Stir in the tomato bouillon, minced garlic, onion powder, garlic powder, cumin, and chili powder. Cook for 1 minute until fragrant.
Add the tomato paste and optional chopped chipotle peppers. Stir to combine.
Return the seared beef cubes to the pot. Season with salt and pepper to taste. Add the diced peppers and stir everything together.
Stir in the cocoa powder, then pour in the beef broth and beer. Mix well to combine all ingredients.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 3 hours, stirring every 30 minutes. The chili is done when it has thickened and the beef chuck is fall-apart tender.
Serve hot, garnished with shredded cheddar cheese, sour cream, corn chips, and fresh cilantro.
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding broth if chili has thickened. Freezes well for up to 3 months.
Yes. Substitute vegetable oil, olive oil, or butter at a 1:1 ratio. Beef tallow adds richness but isn't essential.
Chuck roast provides texture and body when cubed; ground beef adds richness and helps thicken the chili naturally as it breaks down.
At least 2–3 hours on low heat. Longer simmering (4–6 hours) deepens flavor as spices and peppers infuse the broth.
Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
It concentrates umami and tomato flavor without added liquid, keeping the chili thick and intensifying savory depth.
