Texas Chili Recipe

Texas Chili Recipe

from chilipeppermadness.com
Main Course
170 min
447 kcal / serving

This Texas chili recipe is authentic, meaty, just the right amount of spicy, and not a chili bean in sight. Learn how to make your own Texas chili.

Ingredients

  • 3ancho peppers
  • 3pasilla peppers
  • 3new mexican dried peppers (see my notes above on the dried pepper choices – i prefer a variety)
  • 2 ½ poundsbeef chuck (cut into bite-sized cubes)
  • 2 teaspoonscumin
  • salt and pepper to taste
  • 2 tablespoonsolive oil
  • 1 mediumwhite onion (chopped)
  • 3jalapeno peppers (chopped)
  • 2serrano peppers (chopped (optional for extra heat – use extra jalapenos for milder))
  • 4 clovesgarlic (chopped)
  • 2 cupsbeef stock (or use a dark beer)
  • 2 ½ cupswater (+ more as needed (or use chicken or beef stock, or beer))
  • 2 tablespoonsmasa harina (corn flour, for thickening, if desired)
  • 1 tablespoonbrown sugar
  • 1 tablespoonworcestershire
  • for serving

Directions

  1. 1

    Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.

  2. 2

    Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.

  3. 3

    Soak the peppers in hot water for 20 minutes, or until they are nice and soft.

  4. 4

    Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.

  5. 5

    Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.

  6. 6

    Heat 1 tablespoon oil in a large pot and add the seasoned beef. Cook 6-7 minutes, searing the beef all over. Remove the beef and set aside.

  7. 7

    Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes.

  8. 8

    Add the garlic and stir. Cook another minute.

  9. 9

    Return the beef to the pot and stir in the reserved chili paste. Cook it for 2-3 minutes to let the flavor develop a bit.

  10. 10

    Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES above), add them in now.

  11. 11

    Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so. If it becomes too thick, add in a ¼ cup of water and stir. Thicken with more masa.

  12. 12

    Serve with your favorite fixins!