Texas Terlingua Chuck Roast Chili

If it’s cold outside, I’m making chili. That’s just science.

Texas Terlingua Chuck Roast Chili

This recipe started as a random experiment on a freezing night when I didn’t feel like leaving the house. No plan, no expectations, just a chuck roast, a packet of Terlingua chili mix, and a general belief that beer and beef go together.

Somewhere between the braise and the beans, this turned into the best chili I’ve ever made. And now I fear I’ve ruined all future chili for myself.

It’s rich, slow cooked, deeply flavored, and yes, it has beans. I am a beans in chili kind of girl. I am who I am.

If you want a cold weather meal that feels impressive but is actually very forgiving, this is your recipe.

Texas Terlingua Chuck Roast Chili

Ingredients

For the braised beef

• 1 chuck roast• 1 full packet Terlingua Chili Mix (heavy chili powder blend, from H-E-B)• 1 whole poblano pepper• 1 can beer of choice

For the chili base

• 1 diced onion• Bacon fat, for cooking• 1 can diced tomatoes and peppers, drained• 1 can crushed tomatoes• About 1 cup broth

For the beans and seasoning

• 1 can dark red kidney beans, drained• 1 can charro beans• Extra chili powder, to taste• Garlic, to taste• Cayenne, to taste• Worcestershire sauce, to taste

For serving

• Shredded cheese• Green onion• Sour cream• Tortilla chips (El Patio, obviously)

Instructions

Step 1. Braise the beef

Preheat your oven to 400 degrees.

Place the chuck roast in a Dutch oven. Coat it generously with the full packet of Terlingua chili mix. Add the whole poblano pepper and pour in the beer.

Cover and braise in the oven for 2.5 hours.

Your house will smell outrageous. This is normal.

Step 2. Shred and prep

Remove the roast and poblano from the pot.

Peel the skin off the poblano. It should slide right off. Chop it up and set aside.

Shred the beef and set aside.

VERY IMPORTANT. Save every drop of that braising liquid at the bottom of the pot. That liquid is pure flavor and we are using all of it.

Step 3. Build the chili base

In a separate large pan or pot, heat bacon fat over medium heat.

Add diced onion and the drained can of diced tomatoes and peppers. Cook until softened and fragrant.

Add the chopped poblano and all of the reserved braising liquid. Stir well and take a second to appreciate how good this already smells.

Stir in the crushed tomatoes and about 1 cup of broth.

Lower the heat and let this simmer gently for about 1 hour, stirring occasionally.

Step 4. Add the beef

Once your base has simmered and thickened, add the shredded beef back into the pot.

Stir to combine and let everything simmer together for another 20 minutes.

Step 5. The controversial part

Now the beans.

Add the drained kidney beans and the charro beans. Stir well.

Season to taste with additional chili powder, garlic, cayenne, and a splash of Worcestershire sauce.

Simmer another 20 to 30 minutes until thick, rich, and exactly how you like your chili.

How to Serve

Spoon into bowls and top with

• Shredded cheese• Green onion• Sour cream

Serve with your favorite tortilla chips. You already know it’s El Patio for me.

Final Thoughts

This is the kind of chili you make on a cold night when you want something comforting but still impressive. It freezes beautifully, tastes even better the next day, and will absolutely become one of those recipes people ask you for.

Beans or no beans, I will die on this hill. They belong here.

Save this one. You’re going to make it again.