Chunky Beef Chili

This is a chunky, Texas-style beef chili, built on cubes of beef chuck rather than ground meat. The chuck gets browned with onion, green pepper, and crushed garlic, then simmers covered for an hour and a half until each piece pulls apart with a spoon. Tomatoes and tomato paste give the chili its body, chili powder and oregano carry the flavor, and a half teaspoon of crushed red pepper sets the heat level.

The no-bean approach is the Texas signature. Real Texas chili (chili con carne) treats beans as a separate side or topping, not part of the simmer, so the meat and sauce stay the focus. This recipe respects that tradition but lists black beans as one of many optional garnishes for anyone who wants them.

The toppings list is where this chili really opens up. Shredded lettuce, cheese, scallions, cilantro, sour cream, diced avocado, sliced jalapeños, and beans turn the bowl into something you build. Pick three or four and pile them on.

Pro Tips

• Cut beef chuck into half-inch cubes; smaller pieces dry out, bigger pieces stay tough.
• Brown the meat in batches if your pan is small; crowded beef steams instead of browning.
• Simmer covered and low; the slow heat is what breaks down chuck collagen into tenderness.
• Make the chili a day ahead; the flavors deepen overnight and the chili reheats well.

Variations

• Use a mix of chili powders (ancho, chipotle, pasilla) instead of straight chili powder for layered flavor.
• Add a bottle of dark beer in place of half the tomato juice for a maltier base.
• Stir in a square of dark chocolate at the end of the simmer for a rich mole-leaning finish.