Description

A rich, authentic Texas chilli recipe that builds deep flavor from dried chilies and slow-cooked beef, finished with an unforgettable molten smoked gouda swirl for a creamy, smoky finish.

Ingredients

1.2 kg boneless beef chuck, cut into 2.5 cm cubes
30 ml olive oil
1 large yellow onion, finely diced
4 cloves garlic, minced
3 large dried ancho chilies, stemmed and seeded
3 large dried guajillo chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
15 ml ground cumin
5 ml dried oregano (Mexican preferred)
5 ml smoked paprika
30 g tomato paste
250 ml strong brewed black coffee (unsweetened)
750 ml vegetable broth
5 ml salt
2.5 ml black pepper
For the Smoked Gouda Swirl:
30 g unsalted butter
30 g all-purpose flour
350 ml whole milk
200 g smoked gouda cheese, grated
Pinch white pepper
For Garnish:
30 g fresh cilantro, chopped
2.5 ml smoked paprika

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Instructions

Prepare Chili Paste: Rehydrate dried chilies in boiling water for 20-30 minutes until soft. Drain, reserving 60 ml of liquid. Blend chilies with reserved liquid until a smooth paste forms; set aside.
Brown the Beef: Pat beef cubes dry. Heat olive oil in a large pot over medium-high heat. Brown beef in batches on all sides for 3-4 minutes per batch. Remove beef to a plate.
Build Flavor Base: Reduce heat to medium. Cook onion until soft (5-7 minutes), then add garlic and cook for 1 minute. Stir in chili paste, cumin, oregano, and smoked paprika. Cook for 2-3 minutes, stirring constantly.
Simmer the Chilli: Stir in tomato paste and cook for 1 minute. Deglaze pot with coffee, scraping up browned bits. Return beef to pot. Add broth, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 2.5-3 hours, or until beef is shreddable.
Prepare Gouda Swirl: In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux; cook for 1-2 minutes. Gradually whisk in milk until smooth. Bring to a simmer, whisking until thickened. Remove from heat and stir in grated smoked gouda and white pepper until cheese melts completely.
Serve and Garnish: Ladle hot chilli into bowls. Spoon gouda swirl over the top. Garnish with fresh cilantro and smoked paprika.

Notes

To achieve a deep sear on the beef, ensure the cubes are patted completely dry before browning. Avoid over-stirring the chilli during simmering; check every 30-45 minutes to ensure even cooking without breaking down the beef too quickly. To make ahead, store the chilli base covered in the refrigerator for up to 4 days or freeze for up to 3 months. Prepare the gouda swirl fresh right before serving, as it does not freeze well.

Prep Time: 30 minutes
Cook Time: 180 minutes
Category: Main Dish
Method: Slow Simmer
Cuisine: Texan

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 110 mg