Texas Chili
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs 20 mins
-
Total Time
3 hrs 40 mins
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Servings
6
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Calories
355 kcal
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Course
Main Course
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Cuisine
American
Texas Chili
Report
This Texas chili is chunks of beef that are slow simmered with a variety of spices to make a rich and hearty stew. A no bean chili that's packed with flavor and is always a hit with family and friends.
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Ingredients
For the spice mix
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon cocoa powder
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano preferably Mexican oregano
- 2 teaspoons sugar
- 2 tablespoons cornmeal
For the chili
- 1 tablespoon vegetable oil
- 3 1/2 pounds beef stew meat or chuck roast cut into 1 inch pieces
- salt and pepper to taste
- 1 cup onion diced
- 3/4 cup poblano peppers core, seeds and ribs removed, then diced
- 2 jalapeños seeds and ribs removed, then finely diced
- 1 1/2 tablespoons garlic minced
- 15 ounce can tomato sauce
- 1 canned chipotle pepper minced
- 4 cups beef broth
- 1 bay leaf
- assorted toppings such as onion, shredded cheese, avocado and tortilla chips
Instructions
For the spice mix
- Place all the spice mix ingredients in a small bowl, then stir to combine.
For the chili
- Heat the vegetable oil in a large pot over medium heat. Add the meat in a single layer and season with salt and pepper to taste. You may need to work in batches.
- Cook for 4-5 minutes per side or until the beef is browned.
- Remove the beef from the pot and cover to keep warm.
- Place the onions, poblano peppers and jalapeno peppers in the pot. Season the vegetables with salt and pepper.
- Cook for 5-6 minutes or until vegetables have softened.
- Add the garlic and cook for 30 seconds.
- Place the spice mixture in the pot. Cook for 1 minute, stirring constantly.
- Add the beef back to the pot along with the tomato sauce, chipotle pepper, beef broth and bay leaf.
- Stir everything together and bring to a simmer.
- Cook uncovered over low heat for 3 hours, stirring every 20 minutes, until a thick stew forms and the beef is tender.
- If the chili is too thick before the beef is done, you can add more beef broth or water, 1/4 cup at a time.
- Taste and add more salt and pepper if desired.
- Serve immediately with toppings such as onions, cheese, avocado and tortilla chips.
Notes
- Choose a well marbled cut of beef such as stew meat, round roast, or chuck roast for best results.
- This dish will stay fresh in the refrigerator for up to 4 days. You can freeze the chili for 2 months. Let the frozen chili thaw in the fridge over night, then heat on the stove until warm.
- If the chili seems like it’s getting too thick before the meat is tender, you can add more beef broth or water, 1/4 cup at a time.
Nutrition Information
Show Details
Calories
355kcal
(18%)
Carbohydrates
11g
(4%)
Protein
48g
(96%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
123mg
(41%)
Sodium
904mg
(38%)
Potassium
1083mg
(31%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1386IU
(28%)
Vitamin C
21mg
(23%)
Calcium
80mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 48g | 96% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 123mg | 41% |
| Sodium | 904mg | 38% |
| Potassium | 1083mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1386IU | 28% |
| Vitamin C | 21mg | 23% |
| Calcium | 80mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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