Texas Chili Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs 40 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
Description
This Texas Chili Recipe starts by toasting a mixture of ancho, pasilla, and other dried chili peppers to release their oils and deepen flavor. After removing seeds and stems, the softened peppers are blended into a smooth paste. Beef chuck is seasoned and seared to create a browned crust, then removed while vegetables like jalapenos, serranos, onions, and garlic are sautéed in the same pot.
The beef is returned, combined with the chili paste, and simmered in beef stock and water. Optional masa harina is stirred in for thickening. The chili develops a hearty, spicy, and rich character, with tender beef chunks and layered pepper heat balanced by slight sweetness from brown sugar and depth from Worcestershire sauce.
It is typically served topped with fresh chopped onion, cilantro, lime wedges, sour cream or crema, chili flakes, and crunchy sides like Fritos or tortilla chips. The final dish is flavorful with controlled heat, emblematic of Texas-style chili traditions.
The recipe notes that the heat level is mild to medium but emphasizes bold flavor from the variety of dried peppers, aiming for richness rather than overwhelming spice.
Ingredients
- 3 ancho peppers
- 3 pasilla pepper
- 3 dried chili pepper See my NOTES above on the dried pepper choices - I prefer a variety, New Mexican variety
- 2.5 pounds beef chuck cut into bite-sized cubes
- 2 teaspoons cumin
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1 white onion chopped, medium
- 3 jalapeno pepper 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 sauce
- 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
- This chili has a mild to medium heat level but strong flavor from multiple chili varieties.
- Use fresh or dried peppers based on availability, toasting gently for best flavor.
- Adjust the thickness with masa harina as desired.
- Serve with fresh garnishes like onion, cilantro, lime, and creamy sides for balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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