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.
Servings: 7.5 servings
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