📝 About This Recipe
This isn't just a stew; it’s a deep, soul-warming journey into the heart of Tex-Mex comfort. By combining hand-cubed chuck roast with a rich, smoky base of dark chocolate, espresso, and toasted spices, we create a complex depth of flavor that far surpasses standard ground beef recipes. Slow-simmered until the meat collapses at the touch of a fork, this chili is a bold, velvety masterpiece perfect for cold nights and gathered friends.
🥗 Ingredients
The Meat
- 3 pounds Beef Chuck Roast (trimmed and cut into 1/2-inch cubes)
- 2 tablespoons Vegetable Oil (for searing)
Aromatics and Base
- 2 large Yellow Onion (finely diced)
- 1 large Red Bell Pepper (diced)
- 6 cloves Garlic (minced)
- 2 pieces Jalapeño (seeded and minced)
- 3 tablespoons Tomato Paste (to add richness)
The Spice Blend and Liquids
- 1/4 cup Chili Powder (use a high-quality blend)
- 2 tablespoons Ground Cumin (toasted if possible)
- 1 tablespoon Smoked Paprika (for a deep wood-fired flavor)
- 1 tablespoon Dried Oregano (preferably Mexican oregano)
- 3 cups Beef Stock (low sodium)
- 12 ounces Dark Beer (such as a Stout or Porter)
- 28 ounces Crushed Tomatoes (1 large can)
- 15 ounces Kidney Beans (1 can, rinsed and drained (optional for purists))
The Secret Finishers
- 1 ounce Dark Chocolate (at least 70% cocoa)
- 1 teaspoon Instant Espresso Powder (enhances the beefy flavor)
- 1 tablespoon Apple Cider Vinegar (to brighten the finish)
👨🍳 Instructions
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1
Pat the cubed beef chuck roast completely dry with paper towels and season generously with salt and black pepper.
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2
Heat the vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering.
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3
Sear the beef in batches to avoid crowding the pan. Cook until deeply browned on all sides, about 5-7 minutes per batch. Remove beef and set aside on a plate.
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4
In the same pot, reduce heat to medium. Add the diced onions and bell peppers, sautéing for 5-6 minutes until softened and translucent.
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5
Stir in the minced garlic and jalapeños, cooking for 1 minute until fragrant.
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6
Add the tomato paste, chili powder, cumin, smoked paprika, and oregano. Stir constantly for 2 minutes to 'toast' the spices and caramelize the paste.
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7
Pour in the dark beer to deglaze the pot, using a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom.
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8
Return the beef and any accumulated juices to the pot. Add the beef stock and crushed tomatoes.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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10
Simmer for 2 to 2.5 hours, stirring occasionally, until the beef is very tender and the sauce has thickened.
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11
Stir in the kidney beans (if using), dark chocolate, and espresso powder. Simmer uncovered for another 20-30 minutes to allow flavors to meld and the sauce to reach a glossy consistency.
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12
Remove from heat and stir in the apple cider vinegar. Taste and adjust seasoning with more salt if needed.
💡 Chef's Tips
Always sear the meat in batches; if you crowd the pan, the meat will steam rather than brown, losing that essential Maillard reaction flavor. If the chili is too thin after simmering, crush a few of the beans against the side of the pot to release their starch as a natural thickener. For the best flavor, make this a day in advance; the spices mellow and the beef absorbs more moisture overnight in the fridge. Don't skip the acid at the end—the vinegar or a squeeze of lime cuts through the richness of the beef and chocolate. If you prefer more heat, leave the seeds in the jalapeños or add a pinch of cayenne pepper during the spice-toasting step.
🍽️ Serving Suggestions
Serve in deep bowls topped with a dollop of cold sour cream, sharp shredded cheddar, and sliced green onions. Pair with warm, honey-glazed cornbread to soak up every drop of the rich sauce. A side of pickled red onions provides a sharp, crunchy contrast to the heavy stew. Serve alongside a crisp, cold Mexican lager or a robust glass of Zinfandel. For a classic Texan touch, serve over a bed of white rice or with a handful of salty corn chips.