Description
This Texas Chili Recipe is a hearty, flavorful dish that’s perfect for any occasion, from game days to cozy family dinners. With tender beef, a rich blend of spices, and no beans in sight, this chili captures the true essence of Texan cooking. The combination of dried peppers and fresh vegetables creates a depth of flavor that will leave your taste buds dancing. Whether you prefer it mild or spicy, this customizable recipe is easy to make and ideal for meal prep—simply freeze leftovers for later enjoyment. Get ready to indulge in every savory bite of this authentic Texas classic!
Ingredients
Scale
- 3 ancho peppers
- 3 pasilla peppers
- 3 New Mexican dried peppers
- 2.5 pounds beef chuck
- 1 medium white onion
- 4 cloves garlic
- 3 jalapeno peppers
- 2 cups beef stock or dark beer
- 2 tablespoons masa harina
- Salt and pepper to taste
Instructions
- Toast the dried peppers in a dry pan for 1–2 minutes per side until fragrant. Cool, remove stems and seeds.
- Soak the toasted peppers in hot water for 20 minutes until soft; blend with soaking water and salt until smooth.
- Season cubed beef with cumin, salt, and pepper.
- In a large pot, heat olive oil over medium-high heat; sear the seasoned beef for 6–7 minutes until browned. Set aside.
- In the same pot, sauté chopped onions and jalapeños for about 5 minutes; add garlic and cook for an additional minute.
- Return seared beef to the pot; stir in chili paste and cook for another 2–3 minutes.
- Add beef stock (or beer), water, brown sugar, Worcestershire sauce, and masa harina (if using). Bring to a boil then reduce heat.
- Cover and simmer for about 2 hours until beef is tender, stirring occasionally.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Texan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg