Texas Chili
on Mar 20, 2025
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If you’re looking for a rich, hearty chili that’s packed with flavor and protein, this Texas Chili is your new go-to recipe. Made with tender beef chuck roast, bold spices, and a touch of smoky heat, this chili is perfect for meal prep or a cozy dinner. Plus, it’s full of protein to keep you feeling satisfied!
NUTRITIONAL INFORMATION / MACROS
Makes: 7.5 servings
Serving size: 350g
Calories: 358
Macros: 42.4p / 17.2c /13.3f (2.5 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Texas Chili to add it to your food diary.
INGREDIENTS
- Beef chuck roast
- Salt
- Pepper
- Garlic powder
- Olive oil
- Garlic cloves
- Jalapeno peppers
- yellow onion
- Chili powder
- Smoked paprika
- Ground cumin
- Dried oregano
- Cocoa powder
- Cinnamon
- Crushed tomatoes
- Tomato paste
- Chipotle pepper in adobo sauce
- Beef stock
Why You’ll Love This Recipe:
- Protein-Packed: With 42.4g of protein per serving, this chili is a great way to fuel your day.
- Comfort Food with a Kick: It’s the perfect balance of savory beef, rich spices, and a bit of heat from jalapeños and chipotle peppers.
- Low in Carbs: At only 17.2g of carbs per serving, this chili fits perfectly into a low-carb or keto meal plan.
- Made with Simple Ingredients: You don’t need any fancy ingredients to make this chili. It’s all about layering flavors, using quality beef, and letting the slow simmer bring it all together.
Why So Many People Love Our Texas Chili:
- Rich Flavor: The combination of spices like chili powder, smoked paprika, cumin, cinnamon, and cocoa powder adds deep, complex flavor to the chili without being overwhelming. The chipotle pepper gives it a smoky, spicy kick.
- Hearty & Filling: The beef chuck roast provides plenty of protein and fat, making this chili incredibly satisfying. It’s perfect for a post-workout meal or a cozy dinner that’ll keep you full for hours.
- One-Pot Wonder: This recipe is easy to make in one pot, saving you time on cleanup. Simply sear, simmer, and enjoy!
Recipe Tips:
- Tender Beef: The key to a great Texas chili is letting the beef simmer long enough to become tender and soak up all those delicious flavors. If the beef isn’t quite tender after 2 & 1/2 hours, just let it cook a little longer.
- Adjust the Heat: If you prefer a milder chili, you can reduce the number of jalapeños or omit the chipotle pepper. For more heat, add an extra jalapeño or more chipotle peppers in adobo sauce.
- Meal Prep: This chili is perfect for meal prep! Make a big batch and store it in airtight containers in the fridge for up to 4-5 days, or freeze it for up to 3 months.
Serving Suggestions:
- With Cornbread: This chili pairs perfectly with a slice of Cornbread–my recipe is delicious!
- With Fritos: For a classic touch, serve your chili with Fritos in the bottom of your bowl. It adds a nice crunch and extra flavor that complements the chili perfectly.
- Toppings: While this chili is delicious on its own, don’t forget about the toppings! A dollop of Greek yogurt or sour cream helps balance out the heat, while shredded cheese adds creaminess and extra flavor.
How to Store and Reheat Texas Chili
Storing Texas Chili
- Let It Cool – Allow the chili to cool to room temperature before storing (but don’t leave it out for more than 2 hours).
- Use Airtight Containers – Store in airtight containers to prevent freezer burn and keep flavors fresh.
- Refrigeration – Chili can be stored in the fridge for up to 4 days.
- Freezing – For longer storage, freeze in portioned containers or freezer bags for up to 3 months.
Reheating Texas Chili
- From the Fridge
- Stovetop: Heat in a saucepan over medium heat, stirring occasionally, until warmed through. Add a splash of broth or water if it’s too thick.
- Microwave: Heat in 30-second bursts, stirring in between, until hot.
- From Frozen
- Thaw First (Recommended): Thaw overnight in the fridge before reheating.
- Stovetop: Reheat over low-medium heat, stirring often. Add a bit of water if needed.
- Microwave: Use the defrost setting first, then heat in intervals, stirring often.
Texas chili often tastes even better the next day as the flavors meld! Want to tweak the spice level or add fresh toppings when reheating? Try some chopped onions, cheese, or a squeeze of lime.
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12qt Soup Pot – If you’re in need of the perfect soup pot, check out the one linked here! I love this and use it for so many things!
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Texas Chili
A rich and smoky Texas chili featuring tender beef chuck roast slow-simmered with bold spices, jalapeños, chipotle, and a touch of cocoa for deep, complex flavor.
Equipment
Ingredients
- 3 & 1/2 pound beef chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoons olive oil
- 5 cloves garlic, minced
- 3 jalapeno peppers, seeded and diced
- 1 large yellow onion, diced (250g)
- 1 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 1 teaspoon cocoa powder
- 1/2 teaspoons cinnamon
- 28 ounce can crushed tomatoes
- 3 tablespoons tomato paste
- 1 chipotle pepper in adobo sauce, minced
- 4 cups beef stock
Instructions
- Dice up your roast into 1" cubes, cutting out any large sections of fat. Once diced up, I had approximately 50 ounces of beef. Coat all the beef with the salt, pepper, and garlic powder.
- In a large pot, heat up the olive oil. Add the beef and sear on all sides.
- Add the garlic, onions, and jalapeno peppers. Let cook 3-5 minutes, until tender.
- Add all the spices and stir well. Add the tomatoes, paste, chipotle pepper, and beef stock. Bring to a boil, cover with a lid, reduce heat to low, and let simmer 2 & 1/2 to 3 hours. Stir occasionally and check the beef at 2 & 1/2 hours to see if it’s tender. Once it’s tender your chili is ready to serve.
- Serve with cornbread (you can find it on the blog) or Fritos in the bottom of your bowl. Top with Greek yogurt, sour cream, or cheese. *Toppings not included in macro count.
Notes
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Texas Chili.”
Nutrition
Serving: 350g, Calories: 359kcal, Carbohydrates: 17.2g, Protein: 42.4g, Fat: 13.3g, Fiber: 2.5g
Like this recipe? Rate and comment below!
Are four cups of beef broth, correct? Mine did not look like your picture, way more liquid. I think if I make again, I will only use two cups of beef broth.
Yes it’s correct. A lot of my liquid evaporated when it slow cooked.
We’ve made this 4 times now! Always flavorful. First time we stuck to the recipe w cornbread- yum! 2nd time I used left over roast shredded up, we served on tortillas -yum! The last 2 times, I used shredded chicken-yum, although the beef is my favorite.
I meal prepped leftovers with mexacali corn (skillet cooked with diced tomatoes and jalapeno, dash of cumin) and green chile rice and froze those for lunches. Just as tasty reheated. Thank you!