Description
Experience the warmth of Texas with this authentic Texas Chili Recipe, a hearty dish that embodies the spirit of Texan cuisine. This robust chili is packed with rich flavors and tender beef, offering a satisfying meal without any beans. Perfect for family gatherings or cozy nights in, it features a customizable spice level to suit your taste. With straightforward preparation and the ability to meal prep or freeze leftovers, this recipe is not just delicious but also practical. Pair it with cornbread or serve it at your next game day gathering for a crowd-pleasing treat!
Ingredients
- 3 ancho peppers
- 3 pasilla peppers
- 3 New Mexican dried peppers
- 2.5 pounds beef chuck (cut into cubes)
- 2 teaspoons cumin
- 2 tablespoons olive oil
- 1 medium white onion (chopped)
- 3 jalapeno peppers (chopped)
- 4 cloves garlic (chopped)
- 2 cups beef stock (or dark beer)
- 2 tablespoons masa harina
Instructions
- Toast the dried peppers in a dry pan for 1-2 minutes on each side.
- Cool, remove stems and seeds, then soak in hot water for 20 minutes.
- Blend soaked peppers with soaking water until smooth.
- Season cubed beef with cumin, salt, and pepper.
- Sear seasoned beef in heated olive oil until browned.
- Cook onions and jalapenos in the same pot until softened, then add garlic.
- Combine seared beef and chili paste; cook briefly to meld flavors.
- Stir in beef broth, water, brown sugar, Worcestershire sauce, and masa harina; bring to boil.
- Cover and simmer for about 2 hours until beef is tender.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Texan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Adjust heat by adding more jalapenos or serrano peppers. For added depth, consider using different types of dried peppers. Leftovers can be refrigerated for up to four days or frozen for three months.