Description
Indulge in the rich and hearty flavors of this Texas Chili Recipe, a classic dish perfect for any gathering or cozy family dinner. This chili is crafted with tender beef, aromatic vegetables, and a blend of spices that create a robust flavor profile without the need for beans. Whether you’re celebrating game day or preparing for meal prep, this easy-to-follow recipe promises satisfaction with every bite. Customize the spice level to cater to your taste, and serve with your favorite accompaniments like cornbread or tortilla chips for an unforgettable experience.
Ingredients
Scale
- 3 ancho peppers
- 3 pasilla peppers
- 3 New Mexican dried peppers
- 2.5 pounds beef chuck (cut into cubes)
- 1 medium white onion (chopped)
- 3 jalapeño 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, for thickening if desired)
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Toast dried peppers in a dry pan for 1-2 minutes until fragrant. Cool, remove stems and seeds, then soak in hot water for 20 minutes.
- Blend soaked peppers with soaking water and salt until smooth; set aside.
- Toss cubed beef with cumin, salt, and pepper.
- In a large pot, heat olive oil over medium-high heat and sear beef until browned. Remove from pot.
- Sauté onions and jalapeños in the same pot until softened; add garlic and cook for another minute.
- Return beef to the pot and mix in chili paste; cook an additional 2-3 minutes.
- Stir in beef stock and bring to a boil before reducing heat to simmer for about 2 hours or until beef is tender.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Texan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg