Print

Texas Chili

Texas Chili Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Texas Chili Recipe is a bold and hearty dish that embodies the essence of Tex-Mex cuisine. With a robust blend of spices and tender beef, this chili is perfect for cozy nights or gatherings with friends and family. The absence of beans allows the rich flavors of dried peppers and seasoned meat to shine through, making it an authentic experience. Whether you serve it over rice, with cornbread, or as a filling for tacos, this chili is sure to impress. Plus, it’s easy to customize according to your spice preferences—mild or fiery—making it suitable for all palates. Dive into this comforting bowl of Texas goodness and savor every bite!

Ingredients

Scale
  • 3 ancho peppers
  • 3 pasilla peppers
  • 3 New Mexican dried peppers
  • 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)
  • 4 cloves garlic (chopped)
  • 2 cups beef stock
  • 2.5 cups water (+ more as needed)
  • 2 tablespoons masa harina (corn flour)
  • 1 tablespoon brown sugar

Instructions

  1. Start by lightly toasting the dried peppers in a dry pan for about 1-2 minutes per side. This will help release their oils.
  2. Remove from heat and allow them to cool enough to handle. Remove stems and pour out seeds.
  3. Soak the peppers in hot water for 20 minutes until they soften.
  4. Transfer them to a food processor along with ½ to 1 cup of soaking water and a bit of salt. Process until smooth.
  5. In a large bowl, toss cubed beef with cumin, salt, and pepper until well coated.
  6. Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
  7. Add seasoned beef and cook for 6-7 minutes until nicely seared on all sides. Remove from pot and set aside.
  8. In the same pot, add remaining olive oil along with chopped jalapeños, serranos, and onion. Cook for about 5 minutes until softened.
  9. Stir in garlic and cook an additional minute.
  10. Return beef to the pot and mix in reserved chili paste; cook for 2-3 minutes.
  11. Add beef broth, water, brown sugar, and masa harina; bring to a boil.
  12. Reduce heat, cover, and simmer for about 2 hours or until beef is very tender; stir occasionally.
  13. If chili becomes too thick, add more water as necessary.

Nutrition

Find it online: https://recipesbyphoenix.com/texas-chili-recipe/