First things first, prep your veggies and measure out all ingredients.

Cut your Chuck Roast into small pieces and season thoroughly.

Start by preparing your chiles.

First, remove the stems and seeds from the guajillo chiles and the other chiles you’ve chosen (I recommend a mix of mild and spicy varieties, such as ancho and pasilla).

Tear the chiles into smaller pieces.

Next, heat a dry skillet over medium heat.

Add the chiles to the skillet and toast them for about 1-2 minutes, tossing them gently so they don’t burn.

This step really brings out their natural smoky, earthy flavors.

Once toasted, place the chiles in a heatproof bowl and cover them with hot water.

Let them soak for about 15 minutes or until they’ve softened.

After soaking, blend them in a food processor or blender with a little of the soaking liquid until you get a smooth paste.

While the chiles are soaking, cut your 3 lbs of chuck roast into 1-inch cubes.

Heat a large pot or Dutch oven over medium-high heat, adding a little oil.

Once hot, add the beef cubes in batches, ensuring they get a nice brown sear on all sides. This step helps build deep flavor.

Once browned, remove the beef from the pot and set aside. In the same pot, lower the heat to medium.

Adding the Rest of the Ingredients

Now it’s time to bring everything together.

Add the beef back into the pot with the onions, garlic, and jalapeños.

Pour in your beef broth and Worcestershire sauce for some extra umami.

Stir in the cumin, oregano, brown sugar, and a pinch of salt and pepper.

Next, add the guajillo and other chile paste you made earlier to the pot.

This paste is what gives the chili its deep, smoky, and slightly spicy flavor.

Stir it all together, making sure everything is well incorporated.

Add the diced tomatoes and stir.

Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let it simmer for at least 2-3 hours, or until the beef is tender and the chili has thickened to your desired consistency. If the chili gets too thick, you can always add a bit more beef broth or water.

After the chili has simmered for a while, taste it and adjust the seasoning as needed.

You can add more salt, pepper, or a little more brown sugar if you want a touch of sweetness to balance the heat.

If you want even more heat, throw in an extra jalapeño or a pinch of cayenne pepper.

Now that your Texas-style chili is ready, it’s time to serve up this hearty dish! Spoon the chili into bowls, and don’t forget the toppings!

A dollop of sour cream will add a creamy contrast to the heat, and a generous sprinkle of shredded cheese adds that perfect cheesy goodness.

For an extra burst of freshness, garnish with freshly chopped cilantro.