Texas Chili
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 20 mins
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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
Description
This chili starts with a homemade spice blend that combines chili powder, smoked paprika, cumin, cocoa powder, coriander, oregano, sugar, and cornmeal. Beef stew meat is browned in vegetable oil, then cooked with diced onions, poblano, and jalapeño peppers until softened. Garlic is added briefly before the spice mix is stirred in to toast its aroma. Tomato sauce, a minced chipotle pepper, beef broth, and a bay leaf complete the stew, which simmers uncovered for several hours until the meat is tender and the sauce thickened.
The texture is thick with well-developed flavors balancing heat, smokiness, and a touch of sweetness from the spices and peppers. The dish is typically served with cheese, avocado, tortilla chips, and onion toppings, adding contrasting creamy and fresh elements to the hearty chili.
Adjust liquids if the chili thickens before the beef is tender, adding broth or water in small amounts. Store leftovers refrigerated for up to four days or freeze for longer storage. Thaw completely before reheating gently on the stove.
Ingredients
For the spice mix
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin ground
- 1 tablespoon cocoa powder
- 1 teaspoon ground coriander
- 1 teaspoon oregano preferably Mexican oregano, dried
- 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 to taste
- black pepper to taste
- 1 cup onion diced
- 3/4 cup poblano pepper 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 chipotle pepper minced, canned
- 4 cups beef broth
- 1 bay leaf
- onion assorted toppings
- cheese
- avocado
- 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
- Select well-marbled beef such as chuck or stew meat for tender results.
- Refrigerate leftovers up to 4 days or freeze for up to 2 months; thaw in fridge overnight before reheating.
- If chili is too thick before meat is tender, add extra beef broth or water ¼ cup at a time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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