Texas Chili Recipe
Ingredients
- 3 ancho peppers
- 3 pasilla peppers
- 3 New Mexican dried peppers
See my NOTES above on the dried pepper choices – I prefer a variety
- 2.5 pounds beef chuck
cut into bite-sized 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 – use extra jalapenos for milder
- 4 cloves garlic
chopped
- 2 cups beef stock
or use a dark beer
- 2.5 cups water)
+ more as needed (or use chicken or beef stock, or beer
- 2 tablespoons masa harina
corn flour, for thickening, if desired
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire
- FOR SERVING
Directions
- 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
Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
- 3
Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
- 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
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
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
Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes.
- 8
Add the garlic and stir. Cook another minute.
- 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
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
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
Serve with your favorite fixins!
Texas Chili Recipe
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About this Recipe
Craving a truly authentic bowl of chili, rich with meaty flavor and a satisfying kick, without a single bean in sight? This Texas chili recipe delivers the genuine experience you've been searching for.
The heart of this chili lies in its deep, complex flavor profile, built from a thoughtful selection of dried peppers—ancho, pasilla, and New Mexican. These peppers provide layers of earthy, smoky notes that simply can't be achieved with pre-ground chili powder alone. Coupled with generous cubes of beef chuck, this recipe prioritizes a robust, meaty texture that defines true Texas chili.
Prepare for a chili experience that is hearty, deeply savory, and boasts a wonderfully balanced spice. You'll taste the nuanced sweetness and mild fruitiness from the ancho peppers, complemented by the earthiness of pasillas and the subtle heat of New Mexican varieties. The beef chuck, cut into bite-sized cubes, becomes incredibly tender as it simmers, absorbing all the aromatic flavors from the chopped white onion, garlic, and fresh jalapeno and serrano peppers. The optional masa harina offers a velvety thickness, if that's your preference, ensuring every spoonful is substantial and comforting.
Customization & Variations: Feel free to play with the dried pepper blend; a variety is often preferred for a richer profile. If you love heat, include the serrano peppers for an extra fiery kick; for a milder bowl, simply use more jalapenos instead. When it comes to the liquid, you have options: beef stock provides a classic base, but a dark beer can add a wonderful malty depth. You can also use water or chicken stock as needed.
Serving & Context: This robust Texas chili is a meal in itself, perfect for a cozy evening or feeding a crowd. It promises to be the star of any gathering where comfort food is king.