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.
Equipment
- Dutch Oven
Ingredients
- 1 chuck roast
- 1 pkg Terlingua Chili Mix (heavy chili powder blend from HEB- alternates below)
- 1 whole poblano pepper
- 1 can beer (Shiner is my preference)
- 1 diced onion
- 2 tablespoon rendered bacon fat (or your oil of choice)
- 1 can diced tomatoes and peppers drained
- 1 can crushed tomatoes
- 1 cup beef broth
- 1 can dark red kidney beans drained
- 1 can charro beans (pinto will also work)
- 2 cloves crushed garlic
- 1 tbsp Worcestershire sauce
Toppings
- 2 cups shredded monterrey jack cheese
- 1 cup green onion
- 1 cup sour cream
- 2 cups tortilla chips (if you live in TX, buy El Patio)
Instructions
- 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.
- 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.
- 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 in the crushed tomatoes and about 1 cup of broth.
- Lower the heat and let this simmer gently for about 1 hour, stirring occasionally.
- 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.
The Controversial Part....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.
If you can't find Terlingua Chili Mix, any mix with Chili Powder as the first or second ingredient will work just fine.
Notes
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.
How to Serve
Spoon into bowls and top with
• Shredded cheese• Green onion• Sour cream
Serve with your favorite tortilla chips or corn chips. You already know it’s El Patio tortilla chips or Fritos 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.
Cinco de Mayo marks an important victory for Mexico over French forces in 1862. It is not Mexico’s Independence Day, but here in Texas, it has taken on a life of its own. It is less about history lessons at the dinner table and more about gathering people, putting out something good to eat, and leaning into the flavors that already feel like home.
Growing up in Texas, Mexican food was never something “different” or occasional. It was just part of how we ate. Right alongside the German and Southern influences that show up in everything from sausage to potato salads, Tex-Mex and Mexican-inspired dishes have always been woven into everyday life. Tacos on a weeknight, enchiladas for a crowd, chips and salsa that somehow turn into dinner. It is not a theme night. It is just how things are done.
That is exactly what these recipes reflect. They are not complicated or overly traditional. They are the kind of meals you actually make, the ones that hit that balance of bold flavor and real-life ease. Whether you are planning something for Cinco de Mayo or just trying to get dinner on the table without overthinking it, these are five you will keep coming back to.
Birria Tacos (Slow Cooker)
There is something about birria that feels like you went all in, even if you did not. A chuck roast, a rich chile-based sauce, and a slow cooker that quietly does its job all day. By the time it is done, the beef is fall-apart tender and packed with deep, smoky flavor. Dip your tortillas in that consommé, crisp them up, and suddenly you have that restaurant-style taco at home.
👉 Super Easy Slow Cooker Birria Beef Tacos
Why it makes the list: It feels impressive without requiring constant attention, and it feeds a crowd without stress.
30 Minute Red Chicken Enchiladas
This is the recipe that saves dinner more often than I can count. Rotisserie chicken keeps things moving, red enchilada sauce brings the flavor, and a generous layer of cheese pulls it all together. It is classic, simple, and exactly what you want when time is not on your side.
👉 30 Minute Red Chicken Enchiladas
Why it makes the list: It is fast, dependable, and always a win on busy nights.
Sheet Pan Chicken Nachos
These are the kind of nachos that do not last long once they hit the table. Crispy chips, seasoned chicken, melted cheese, and whatever toppings you have on hand. Everything bakes together on one pan, which means you are not stuck cleaning up a kitchen full of dishes afterward.
👉Sheet Pan Chicken Nachos
Why it makes the list: Easy to throw together, easy to share, and perfect for a laid-back gathering.
Sheet Pan Taco Fries
This one leans a little more comfort food, and no one is mad about it. Crispy fries loaded with seasoned ground beef, cheese, and toppings turn into something that feels fun without being complicated. It is the kind of meal that works just as well for a casual get-together as it does for a random weeknight.
👉 Sheet Pan Taco Fries
Why it makes the list: It is low effort, customizable, and disappears fast.
30 Second Salsa
If there is one thing that shows up at just about every table, it is chips and salsa. This version keeps it simple. A can of Rotel, jalapeño, cilantro, onion, garlic, lemon juice, and salt all blended together in seconds. No extra steps, no waiting around. Just fresh, smooth, bold flavor right away.
👉 30 Second Salsa
Why it makes the list: It is fast, it is easy, and it tastes like something you would get at your favorite local spot.
Bringing It All Together
This is not about creating a perfect menu or doing everything at once. It is about pulling together a few good things that people actually want to eat. Maybe it is chips and salsa to start, nachos or taco fries in the middle, and a pan of enchiladas or a batch of birria tacos as the main event.
That is the beauty of cooking this way, especially here in Texas. The flavors are familiar, the recipes are flexible, and the goal is simple. Feed people well, keep it approachable, and make something worth sitting down for. Cinco de Mayo just gives you a good reason to do exactly that.