🍖🔥 Texas Scorpion Chili with No Beans 💥🌶️

📝 Ingredients:

• 3 lbs beef chuck, cut into 1-inch cubes 🐄

• 2 tbsp olive oil 🫒

• 2 medium yellow onions, diced 🧅

• 6 cloves garlic, minced 🧄

• 2 dried guajillo chiles 🌶️

• 2 dried ancho chiles 🌶️

• 1 dried arbol chile 🌶️

• 1 cup beef stock 🥣

• 1 cup strong brewed coffee ☕

• 1 tbsp ground cumin 🌿

• 1 tsp smoked paprika 🌶️

• 1 tsp dried oregano 🌿

• 1 tbsp cocoa powder 🍫

• 1 tbsp apple cider vinegar 🍎

• 1 tbsp brown sugar 🍬

• 2 tbsp soy sauce (adds deep umami flavor) 🍜

• Salt & black pepper to taste 🧂

• 1–2 tsp Mad Dog 357 Scorpion Hot Sauce 🔥 (go slow, it’s intense)

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👨🍳 Instructions:

1. Toast & soak the chiles 🌶️:
   Toast dried chiles in a dry skillet until fragrant. Soak in hot water 15 min, then blend with beef stock into a paste.

2. Brown the beef 🔥:
   Sear salted & peppered beef cubes in batches in hot oil. Remove and set aside.

3. Sauté aromatics 🧄🧅:
   In the same pot, cook onions until soft. Add garlic and stir 1 min.

4. Build the flavor 🍲:
   Add beef back to pot. Stir in chili paste, coffee, cumin, paprika, oregano, cocoa, vinegar, brown sugar, soy sauce, and Mad Dog 357 Scorpion Hot Sauce.

5. Simmer low & slow ⏳:
   Cover and simmer on low for 2–3 hours, stirring occasionally, until beef is fork-tender and the sauce is rich.

6. Adjust & serve 🍽️:
   Taste and adjust salt, pepper, or hot sauce to your liking. Serve with cheese 🧀, onions 🧅, or sour cream 🥛—if you dare!

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🔥 Warning: This chili packs serious HEAT. The Scorpion hot sauce is no joke—use gloves if needed, and don’t touch your eyes! 😱🌡️