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Texas Chili

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Authentic Texas-style chili made with tender chunks of beef, a rich blend of dried chiles, and warm spices, slow-simmered for deep, smoky flavor without beans.

Ingredients

  • 2 1/2 pounds beef chuck roast, cut into bite-size pieces
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1–2 dried arbol chiles (optional, for heat)
  • 1–2 chipotle peppers in adobo (optional)
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 jalapeño peppers, seeded and chopped
  • 5 cloves garlic, minced
  • 4 cups beef stock
  • 1 cup strong brewed coffee
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon cocoa powder or 1 ounce dark chocolate (optional)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 2 tablespoons masa harina or cornmeal
  • Salt and black pepper, to taste

Instructions

  1. Toast the dried chiles in a dry skillet over medium heat until fragrant, about 1–2 minutes per side.
  2. Transfer chiles to a saucepan with 1 cup of beef stock and simmer for 10 minutes until softened.
  3. Blend softened chiles with chipotle peppers and some soaking liquid until smooth; set aside.
  4. Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches. Remove and set aside.
  5. In the same pot, sauté the onion and jalapeños until softened, about 5 minutes. Add garlic and cook 1 minute more.
  6. Return beef to the pot and stir in the chile paste, remaining beef stock, coffee, vinegar, cocoa powder, and spices.
  7. Bring to a simmer, reduce heat to low, cover partially, and cook for 2–3 hours, stirring occasionally.
  8. In the last 10–15 minutes, stir in masa harina to thicken if desired.
  9. Season with salt and pepper to taste and serve hot.

Notes

Texas chili is traditionally made without beans.Adjust chile varieties to control heat level.The flavor improves even more after resting overnight.Can be adapted for a slow cooker after browning the beef.

Nutrition

Find it online: https://cookibly.com/texas-chili/