Texas Chili Recipe
User Reviews
4.9
276 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs 10 mins
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Total Time
2 hrs 50 mins
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Servings
6
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Calories
447 kcal
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Course
Main Course
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Cuisine
American
Texas Chili Recipe
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This Texas chili recipe is authentic, meaty, just the right amount of spicy, and not a chili bean in sight. Learn how to make your own Texas chili.
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Ingredients
- 3 ancho peppers
- 3 pasilla peppers
- 3 New Mexican dried peppers See my NOTES above on the dried pepper choices – I prefer a variety
- 2.5 pounds beef chuck cut into bite-sized cubes
- 2 teaspoons cumin
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium white onion chopped
- 3 Jalapeno peppers chopped
- 2 Serrano peppers chopped (optional for extra heat – use extra jalapenos for milder)
- 4 cloves garlic chopped
- 2 cups beef stock or use a dark beer
- 2.5 cups water + more as needed (or use chicken or beef stock, or beer)
- 2 tablespoons masa harina corn flour, for thickening, if desired
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire
- For serving: Chopped onion, spicy chili flakes, freshly chopped cilantro, lime wedges, crema or sour cream, Fritos or tortilla chips, whatever else you desire
Instructions
- Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
- Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
- Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
- Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
- Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.
- Heat 1 tablespoon oil in a large pot and add the seasoned beef. Cook 6-7 minutes, searing the beef all over. Remove the beef and set aside.
- Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes.
- Add the garlic and stir. Cook another minute.
- Return the beef to the pot and stir in the reserved chili paste. Cook it for 2-3 minutes to let the flavor develop a bit.
- Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES above), add them in now.
- Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so. If it becomes too thick, add in a ¼ cup of water and stir. Thicken with more masa.
- Serve with your favorite fixins!
Notes
- Heat Factor: Mild-Medium, but Texas chili is HUGE on flavor.
Nutrition Information
Show Details
Calories
447kcal
(22%)
Carbohydrates
12g
(4%)
Protein
39g
(78%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Cholesterol
130mg
(43%)
Sodium
352mg
(15%)
Potassium
987mg
(28%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1910IU
(38%)
Vitamin C
12.3mg
(14%)
Calcium
67mg
(7%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 39g | 78% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 352mg | 15% |
| Potassium | 987mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1910IU | 38% |
| Vitamin C | 12.3mg | 14% |
| Calcium | 67mg | 7% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
276 reviews
Excellent
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