Description
This Texas Chili Recipe is a celebration of bold flavors and hearty ingredients, designed to warm you up during cozy nights or impress your guests at gatherings. With tender beef simmered in a rich blend of spices and robust peppers, this chili stands out as a true comfort food classic. Without the distraction of beans, each bite showcases the deep, savory essence that Texas chili is renowned for. Easy to prepare and customizable to your preferred spice level, this dish guarantees satisfaction for everyone around the table.
Ingredients
Scale
- 3 ancho peppers
- 3 pasilla peppers
- 3 New Mexican dried peppers
- 2.5 pounds beef chuck (cut into bite-sized cubes)
- 2 tablespoons olive oil
- 1 medium white onion (chopped)
- 3 jalapeno peppers (chopped)
- 2 serrano peppers (chopped – optional)
- 4 cloves garlic (chopped)
- 2 cups beef stock
- 2.5 cups water
- 2 tablespoons masa harina (corn flour)
- 1 tablespoon brown sugar
Instructions
- Toast the dried peppers in a dry pan for about one minute per side until fragrant. Cool, remove stems and seeds, then soak in hot water for about 20 minutes.
- Blend toasted peppers with soaking water and salt until smooth to form the chili paste.
- Coat beef with cumin, salt, and pepper. In a large pot, heat olive oil over medium-high heat and sear beef until browned on all sides; set aside.
- In the same pot, sauté onions and chopped peppers until softened; add garlic and cook until fragrant.
- Return seared beef to the pot along with chili paste; cook for an additional few minutes.
- Add beef stock, water, masa harina, and brown sugar; bring to a boil, reduce heat, cover, and simmer for about two hours until beef is tender.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg