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Texas Chili
5 from 6 votes

Texas Chili

Homemade Texas Chili never tasted so good! This twist on the classic recipe calls for beef stew meat instead of the ground variety and TONS of spices. With flavors as big and bold as Texas, this Texas-style Chili is sure to be adored this fall and winter!

Prep Time
15 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 45 mins
Servings: 4 servings
Calories: 463 kcal
Course: Main Course
Cuisine: American

Ingredients

Texas Chili
  • 2 tablespoon avocado oil divided
  • 16 oz. beef stew meat
  • kosher salt to taste
  • black pepper to taste
  • 2 onion chopped, small
  • 3 cloves garlic diced
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons chili powder
  • 1 teaspoon black pepper ground
  • ¾ teaspoon cumin
  • ¾ teaspoon oregano dried
  • ½ teaspoon chipotle pepper ground
  • ¼ teaspoon red chili flakes ground
  • cinnamon 3 shakes of the jar, ground, pinch
  • 2 tablespoons tomato paste
  • 1 ½ cups beef stock or vegetable stock
  • 28 oz. crushed tomatoes
  • 1 teaspoon Worcestershire sauce
Garnishes
  • cheddar cheese sharp
  • jalapeño sliced into rounds
  • sour cream
  • green onions
  • corn chips

Instructions

How to Make the Chili in an Electric Pressure Cooker
    Cup of Yum
  1. Press the Saute setting, and set for 30 minutes. Add 1 tablespoon of the oil, and let it heat.
  2. Season the stew meat with salt and pepper. Set aside.
  3. When the monitor reads ‘HOT,’ add the stew meat to the electric pressure cooker.
  4. Sear until the beef is very browned, then remove it from the pan.
  5. Add the other tablespoon of oil, and throw in the onions and garlic. Saute them until soft, about 3-5 minutes, then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon. Add the tomato paste, too.
  6. Stir the veggies and spices around the pan until fragrant, about 2-3 minutes.
  7. Pour in the stock to deglaze the pan. Using a wooden spoon, scrape the bottom of the pan until all the browned bits have released, and the stock has reduced by half.
  8. Pour in the crushed tomatoes and Worcestershire sauce. Add back in the beef, too.
  9. Carefully place on the lid, and seal. Press ‘Pressure Cook’ and set to 45 minutes.
  10. When the electric pressure cooker finishes its cook, let the pressure naturally release, then let out any remaining pressure through the Quick Release and remove the lid.
  11. Stir the Texas chili with a wooden spoon, and serve with your favorite toppings.
How to Make the Chili on the Stovetop
  1. Heat a Dutch oven over high heat on the stovetop. Add1 tablespoon of the oil, and let it heat.
  2. Season the beef stew meat with salt and pepper. Set aside.
  3. When the the oil is hot, add the stew meat.
  4. Sear until the beef is very browned, and then remove it from the pan.
  5. Add the other tablespoon of oil, and throw in the onions and garlic. Saute them until soft, about 3-5 minutes, then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon. Add the tomato paste, too.
  6. Stir the veggies and spices around the pan until fragrant, about 2-3 minutes.
  7. Pour in the stock to deglaze the pan. (You can use ½ cup less in this method if you'd like a thicker chili.) Use a wooden spoon to scrape the bottom of the pan until all the browned bits have released, and the stock has reduced by half.
  8. Pour in the crushed tomatoes and Worcestershire sauce. Add back in the beef, too.
  9. Lower the heat to the lowest setting, and cover. Simmer for 3-4 hours, or until the meat is fall-apart tender.
  10. When the beef is ready, serve with your favorite toppings, and enjoy!

Notes

  • If you're feeding people who are sensitive to spice, add ¼ teaspoon ground chipotle or leave it out entirely. It adds smoky flavor that also packs in the heat.

Nutrition Information

Serving 1 serving Calories 463kcal (23%) Carbohydrates 27g (9%) Protein 45g (90%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 14g (82%) Trans Fat 1g (50%) Cholesterol 123mg (41%) Sodium 1597mg (67%) Fiber 6g (24%) Sugar 12g (24%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 463

% Daily Value*

Serving 1 serving
Calories 463kcal 23%
Carbohydrates 27g 9%
Protein 45g 90%
Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 14g 82%
Trans Fat 1g 50%
Cholesterol 123mg 41%
Sodium 1597mg 67%
Fiber 6g 24%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.