Texas Chili, known for its bold flavors, is a hearty mix of tender beef, spicy chili peppers, and tasty spices. No beans are allowed here, making it an all-meat delight!
Making this chili at home is a fun adventure! I love how the smell fills the kitchen and makes my tummy rumble. Serve it with some cornbread, and you’ll have a perfect meal to share!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for chili as it becomes tender when simmered. If you’re looking for a leaner option, try using ground turkey or chicken. While not traditional, it still offers great flavor!
Dried Chilies: Ancho and guajillo chilies add depth to the chili. If you can’t find them, feel free to use any dried chili peppers you enjoy, like chipotle for a smoky kick, or even a couple of tablespoons of chili powder.
Chili Powder: A blend of mild and hot chili powder gives the chili a nice balance. You can tweak the ratio depending on your spice preference or use smoked paprika for a different flavor twist.
Tomato Paste: This enhances the richness and thickness of the chili. If you don’t have tomato paste, use an extra can of crushed tomatoes or even some tomato sauce to keep the flavor intact.
How Do I Cook Beef for the Best Chili?
Cooking the beef properly is vital for a delicious Texas chili. Start by browning the beef well, as this step builds rich flavor. Here’s how:
- Use medium-high heat to get a good sear on the beef. Don’t crowd the pot, or it’ll steam instead of brown.
- Let the beef sit for a minute before stirring to allow a nice crust to form.
- Remove the beef once browned to prevent overcooking and return it to the pot later.
Following these steps ensures your chili will be filled with tender, flavorful beef that’s perfect for a comforting meal!
Texas Chili Recipe
Ingredients You’ll Need:
For the Chili:
- 2 lbs beef chuck, cut into cubes or coarsely ground
- 2 tablespoons vegetable oil or lard
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2-3 dried ancho chilies, stemmed, seeded, and rehydrated
- 2 dried guajillo chilies, stemmed, seeded, and rehydrated
- 1 jalapeño, diced (plus extra sliced for garnish)
- 2 tablespoons chili powder (preferably a mix of mild and hot)
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 (14 oz) can crushed tomatoes
- 2 cups beef broth or water
For Garnishing:
- Fresh cilantro, chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced white onion
- Sliced jalapeños
How Much Time Will You Need?
This Texas chili recipe requires about 30 minutes for preparation and approximately 2 hours for cooking. A total of about 2 hours and 30 minutes will have you enjoying this hearty chili!
Step-by-Step Instructions:
1. Prepare the Dried Chilies:
Start by soaking the dried ancho and guajillo chilies in hot water for about 15 minutes until they are softened. Once softened, drain them and blend with a bit of the soaking water until smooth. Set this flavorful puree aside for later.
2. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil or lard over medium-high heat. Add the cubed beef and brown it on all sides. This is crucial for locking in flavors! Once browned, remove the beef from the pot and set it aside.
3. Sauté the Vegetables:
In the same pot, add your chopped onion and cook for about 5 minutes, stirring until it becomes softened and translucent. Then, add the minced garlic and diced jalapeño, cooking for another minute to release their wonderful aromas.
4. Toast the Spices:
Now, stir in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Toast these spices for about 1-2 minutes, letting them warm up and become fragrant—this step enhances their flavors!
5. Add Tomato and Beef Back:
Next, stir in the tomato paste and cook it for one minute until slightly caramelized. Then, return the browned beef to the pot and add the chili puree and crushed tomatoes, mixing everything together.
6. Simmer to Perfection:
Pour in the beef broth or water to just cover the meat. Bring everything to a simmer, then cover the pot, reduce the heat to low, and let it cook slowly. Allow the chili to simmer for 1.5 to 2 hours, stirring occasionally until the beef is very tender and the chili has thickened up nicely.
7. Final Touches:
If the chili needs further thickening, uncover the pot and simmer for an additional 15-20 minutes. Taste your chili and adjust the seasoning with more salt or spices if desired.
8. Serve and Garnish:
Serve your piping hot Texas chili in bowls and adorn with shredded cheddar cheese, diced white onions, sliced jalapeños, and freshly chopped cilantro. Enjoy every hearty bite!
This beefy and flavorful Texas chili is perfect for cozy family dinners or sharing with friends. It pairs wonderfully with warm cornbread or rice for a satisfying meal. Enjoy!
Can I Use Other Cuts of Meat?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can also use brisket, ground beef, or even a mix of meats like pork and beef for a different flavor profile.
How Can I Adjust the Spice Level?
If you prefer a milder chili, reduce the amount of cayenne pepper and choose milder chili powders. You can also omit the jalapeño or deseed it for less heat. Conversely, add extra cayenne or a dash of hot sauce for a spicier kick!
Can I Make This Chili in Advance?
Yes, this Texas chili tastes even better the next day! You can prepare it ahead of time, let it cool, and store it in an airtight container in the fridge for up to 3 days. Just reheat on the stove over low heat, adding a splash of broth if it thickens too much.
What Can I Substitute for Dried Chilies?
If you can’t find dried ancho or guajillo chilies, substitute with chili powder or fresh jalapeños, but keep in mind that the flavor will differ slightly. Generally, 2-3 tablespoons of chili powder can replace the dried chilies in a pinch.
