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Texas Chili Recipe

Texas Chili

iamwinfred
This Texas Chili is the real deal: a deeply smoky, boldly spiced bowl of tender beef simmered in a rich sauce made from whole dried chiles. True to Lone Star tradition, there are no beans and no tomatoes here, just pure, concentrated flavor built from toasted ancho, guajillo, pasilla, and chipotle chiles. Low-and-slow cooking transforms humble beef chuck into fork-tender bites, while a touch of masa harina gives the sauce that perfect, spoon-coating consistency. It's the kind of chili that wins cook-offs and converts skeptics.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 430 kcal

Equipment

  • Large Dutch oven 5–7 quart capacity, for browning and simmering
  • Cast iron skillet For toasting the dried chiles
  • Blender or immersion blender For pureeing the rehydrated chiles into a smooth sauce
  • Fine-mesh strainer For straining the chile puree to remove skins and seeds
  • Large cutting board
  • Chef's knife Sharp, for cubing the beef and dicing the onion
  • Measuring spoons
  • Measuring cups
  • Tongs For turning beef while searing
  • Wooden spoon For stirring and scraping up browned bits
  • Ladle For serving
  • Small mixing bowl For mixing the masa harina slurry

Ingredients
  

For the Chile Sauce

  • 4 dried ancho chiles stemmed and seeded
  • 3 dried guajillo chiles stemmed and seeded
  • 2 dried pasilla chiles stemmed and seeded
  • 1 dried chipotle chile or 1 chipotle in adobo sauce; stemmed and seeded
  • 3 cups boiling water about 710ml; for rehydrating the chiles

For the Chili

  • 3 lbs beef chuck roast about 1.4kg; cut into 1-inch (2.5cm) cubes
  • 3 tbsp lard or vegetable oil divided; about 45ml
  • 1 large white onion finely diced
  • 6 garlic cloves minced; about 2 tablespoons
  • 2 cups beef broth about 475ml; plus more as needed
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano Mexican oregano preferred
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tbsp masa harina or fine cornmeal; mixed with 3 tablespoons cold water to form a slurry

For Serving (Optional)

  • shredded cheddar cheese for topping
  • sour cream for topping
  • diced white onion for topping
  • sliced pickled jalapeños for topping
  • fresh cilantro chopped; for topping

Instructions
 

  • Heat a dry cast iron skillet over medium heat. Working in batches, press the ancho, guajillo, pasilla, and chipotle chiles flat and toast for 20–30 seconds per side until fragrant, then transfer to a large bowl.
  • Pour enough boiling water over the toasted chiles to fully submerge them, then weigh them down with a plate and soak for 20–25 minutes until completely soft. Reserve 1 cup of the soaking liquid, then drain the rest.
  • Transfer the softened chiles and reserved soaking liquid to a blender and blend on high for 60–90 seconds until completely smooth. Strain through a fine mesh strainer into a bowl, pressing to extract all the liquid; discard the solids.
  • Pat the beef cubes dry, season generously with salt and black pepper, then sear in 2 tablespoons of hot lard or oil in a Dutch oven over medium-high heat for 2–3 minutes per side until deeply browned. Work in batches to avoid crowding, then transfer to a plate.
  • Reduce heat to medium, add the remaining 1 tablespoon of lard or oil, and cook the diced onion for 5–6 minutes until softened. Add the minced garlic and cook for 1 minute more, scraping up any browned bits from the bottom of the pot.
  • Add the ground cumin, smoked paprika, dried oregano, and cayenne pepper directly to the pot and stir constantly for 30–60 seconds until fragrant. Add a small splash of broth if the pot looks dry.
  • Return the seared beef and any collected juices to the pot, then pour in the strained chile sauce and beef broth and stir to combine. The liquid should just barely cover the beef; add a splash more broth if needed.
  • Bring the chili to a boil, then reduce the heat to low, cover with the lid slightly ajar, and simmer for 2 to 2.5 hours, stirring every 20–30 minutes, until the beef is completely tender and falls apart easily.
  • Whisk the masa harina with 3 tablespoons of cold water to form a smooth slurry, then stir it into the simmering chili and cook uncovered for 10–15 minutes until thickened to your liking.
  • Remove the pot from heat, let the chili rest uncovered for 5–10 minutes, then taste and adjust salt and cayenne as needed. Ladle into bowls and serve with your choice of toppings.

Notes

  • Use beef chuck roast, not lean cuts. The higher fat content keeps the meat moist and tender during the long simmer. Lean beef will turn dry and tough.
  • Pat the beef completely dry before searing. Any surface moisture will steam the meat instead of searing it, and you'll miss out on the deep brown crust that adds flavor.
  • Don't over-toast the chiles. They should smell toasty and fragrant after 20–30 seconds per side. If they smell bitter or acrid, discard and start over — burnt chiles will ruin the whole pot.
  • Strain the chile sauce through a fine mesh strainer to remove skins and seed fragments. This step is non-negotiable for a smooth, silky chili.
  • Make it a day ahead. The flavor deepens dramatically overnight as the spices meld together. Texas Chili is always better on day two.
  • Slow cooker method: Sear the beef and make the chile sauce on the stovetop, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add the masa slurry in the last 30 minutes.
  • Instant Pot shortcut: Use the sauté function to sear the beef and cook the aromatics, then pressure cook on high for 35 minutes with a natural release. Stir in masa slurry on the sauté setting afterward.
  • To increase heat, add 2–3 dried arbol chiles to the chile blend and increase cayenne to 1 teaspoon. For a milder version, omit the chipotle and reduce cayenne to 1/4 teaspoon.
  • Freezes beautifully. Cool completely, then transfer to freezer-safe containers or zip-lock bags and freeze for up to 3 months. Reheat over medium-low heat with a splash of broth.
  • Ground beef substitution: You can use 80/20 ground beef for a faster version; reduce the simmer time to about 45 minutes. The texture won't be as hearty as cubed chuck, but the flavor will still be excellent.

Nutrition

Serving: 1BowlCalories: 430kcalCarbohydrates: 10gProtein: 48gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 145mgSodium: 620mgPotassium: 780mgFiber: 3gSugar: 3gVitamin A: 25IUVitamin C: 18mgCalcium: 6mgIron: 28mg
Keyword bowl of red, chili con carne, dried chile chili, no bean chili, Texas chili recipe
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