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Texas Chili

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Experience the bold flavors of Texas with this authentic Texas Chili Recipe, a robust and satisfying dish perfect for any gathering or cozy night in. This chili showcases a blend of rich spices and tender beef, creating a hearty meal that warms the soul. With no beans to distract from the savory meat and spice combination, each bowl is a celebration of true Texan cuisine. The preparation is straightforward, making it easy for cooks of all levels to create a masterpiece. Serve it with your choice of toppings or alongside comforting sides for an unforgettable dining experience.

Ingredients

Scale
  • 3 ancho peppers
  • 3 pasilla peppers
  • 3 New Mexican dried peppers
  • 2.5 pounds beef chuck (cut into 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 (or dark beef broth)
  • 2.5 cups water (+ more as needed)
  • 2 tablespoons masa harina (corn flour, for thickening if desired)
  • 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 let them cool. Once cooled, remove stems and pour out the seeds.
  3. Soak the toasted peppers in hot water for 20 minutes until they are soft.
  4. In a food processor, combine the softened peppers with 1/2 to 1 cup of soaking water and salt to taste. Process until smooth. Set aside.
  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. Add seasoned beef cubes and sear for about 6–7 minutes until browned on all sides. Remove beef from pot and set aside.
  7. Add remaining olive oil to the same pot along with chopped jalapenos, serranos, and onion. Cook down for about 5 minutes until softened.
  8. Stir in garlic and cook for an additional minute until fragrant.
  9. Return the seared beef to the pot. Stir in reserved chili paste and cook for an additional 2–3 minutes to develop flavors.
  10. Add beef stock (or broth), water, brown sugar, and masa harina; bring mixture to a quick boil.
  11. Reduce heat to low; cover pot tightly and simmer for about 2 hours or until beef is fork-tender—stir every 30 minutes.
  12. If chili becomes too thick during cooking, add an extra ¼ cup of water as needed.
  13. Serve your Texas chili hot with your favorite toppings!

Nutrition

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