The Best Little Bowl of Chili in Texas Recipe

Name: The Best Little Bowl of Chili in Texas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chuck tender roast, trimmed and cut into small cubes; 2 tablespoons vegetable oil; 16 ounces beef broth; 16 ounces chicken broth; 1 (16 ounce) canfire roasted diced tomatoes; 3 pitted dry pack prunes; 2 (16 ounce) cans chili beans; 1 -2 tablespoon TABASCO brand Chipotle Pepper Sauce (optional); 1 tablespoon smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 3 beef bouillon cubes; ½ teaspoon salt; 1 tablespoon new mexico chile powder; 2 teaspoons cumin; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon black pepper; ½ teaspoon salt; 4 tablespoons new mexico chile powder; 1 ½ tablespoons cornmeal; ½ teaspoon oregano; 1 tablespoon chili powder; 1 teaspoon cumin; salt and pepper

Servings: persons

2 lbs chuck tender roast, trimmed and cut into small cubes
2 tablespoons vegetable oil
16 ounces beef broth
16 ounces chicken broth
1 (16 ounce) canfire roasted diced tomatoes
3 pitted dry pack prunes
2 (16 ounce) cans chili beans
1 -2 tablespoon TABASCO brand Chipotle Pepper Sauce (optional)
1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3 beef bouillon cubes
½ teaspoon salt
1 tablespoon new mexico chile powder
2 teaspoons cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
4 tablespoons new mexico chile powder
1 ½ tablespoons cornmeal
½ teaspoon oregano
1 tablespoon chili powder
1 teaspoon cumin
salt and pepper

1
In a heavy pot, brown meat in vegetable oil.
2
Drain excess oil.
3
Add beef broth, chicken broth, tomatoes, prunes, tobasco and spice mix #1.
4
Bring to a boil, lower heat, cover pot and cook for about 2 hours.
5
Remove prunes and chop finely and add back to the pot (the sweetness really balances the heat without tasting sweet).
6
Add water if necessary.
7
Add beans and continue cooking until meat is tender.
8
45 minutes before serving add spice mix #2 and cook over low heat.
9
15 minutes before serving add spice mix #3 and continue cooking over low heat.
10
Salt to taste and serve!
11
Definately even better the next day.
12
If making ahead cool and refrigerate after second spice mix addition has cooked.
13
Warm next day and add third spice mix before serving.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 lbs chuck tender roast, trimmed and cut into small cubes, 2 tablespoons vegetable oil, 16 ounces beef broth, 16 ounces chicken broth, and more.

Yes, The Best Little Bowl of Chili in Texas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Best Little Bowl of Chili in Texas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions