Texas Chili Recipe

When it comes to chili, nothing beats the rich and hearty flavors of an authentic Texas chili. Packed with a variety of peppers, tender beef, and a medley of spices, this dish is perfect for anyone who loves bold, robust flavors. Whether you’re hosting a gathering or simply craving a bowl of comfort, this Texas Chili recipe is sure to satisfy. Let’s dive into how you can make this iconic dish in your kitchen!

Ingredients for Authentic Texas Chili

To make the perfect Texas chili, you’ll need the following ingredients:

• 3 ancho peppers
• 3 pasilla peppers
• 3 New Mexican dried peppers – A variety of peppers will give your chili a unique depth of flavor.
• 2.5 pounds beef chuck – Cut into bite-sized cubes for tenderness.
• 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 a milder flavor).
• 4 cloves garlic – Chopped.
• 2 cups beef stock
• 2.5 cups water – Plus more as needed (or use chicken or beef stock)
• 2 tablespoons masa harina – Corn flour, for thickening if desired.
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce

For serving:
Chopped onion, spicy chili flakes, freshly chopped cilantro, lime wedges, crema or sour cream, Fritos, or tortilla chips—whatever you desire!

this RECIPE

How to Choose the Right Peppers

Texas chili is all about flavor, and the choice of peppers plays a crucial role in defining that flavor. Here’s a quick guide to the types of peppers used in this recipe:

• Ancho Peppers: Mildly spicy with a sweet, fruity flavor, anchos provide a rich, deep taste.
• Pasilla Peppers: Dark and smoky, these peppers add a subtle heat and complexity.
• New Mexican Dried Peppers: Often a bit hotter than anchos, they offer a bright, slightly acidic flavor that balances the richness of the beef.

Step-by-Step Guide to Making Texas Chili

1. Preparing the Chili Paste

Start by making the chili paste, which is the base of your Texas chili. Lightly toast the dried peppers in a dry pan over medium heat for about 1-2 minutes per side to release their oils. This step enhances their flavors and brings out their natural smokiness.
Remove the peppers from the pan and let them cool until they are easy to handle. Remove the stems and seeds, and then soak the peppers in hot water for 20 minutes until they are soft and pliable.
Add the soaked peppers to a food processor with ½ to 1 cup of the soaking water and a pinch of salt. Blend until smooth and set aside.

2. Seasoning and Searing the Beef

In a large bowl, toss the cubed beef chuck with cumin, salt, and pepper until well-coated. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the seasoned beef and sear for 6-7 minutes, stirring occasionally to brown all sides. This step helps lock in the juices and flavor of the beef. Remove the beef and set it aside.

3. Cooking the Vegetables

Using the same pot, add the remaining tablespoon of olive oil. Stir in the chopped jalapenos, serranos, and onion. Cook for about 5 minutes, or until the vegetables have softened and started to caramelize. Add the chopped garlic and stir for an additional minute, releasing its fragrance and flavor.

4. Simmering the Chili

Return the seared beef to the pot and stir in the reserved chili paste. Cook for 2-3 minutes to meld the flavors together. Add the beef broth, 2 cups of water, brown sugar, Worcestershire sauce, and masa harina for thickening. Bring the mixture to a quick boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is tender and the flavors have fully developed. Stir the chili every 30 minutes, adding water if necessary to achieve your desired consistency.

Tips for Perfect Texas Chili

• Control the Spice Level: If you prefer a milder chili, reduce or omit the serrano peppers and substitute them with extra jalapenos. For a spicier version, keep the serranos and add an extra pinch of chili flakes.
• Thickening the Chili: Masa harina is a great thickening agent that adds a subtle corn flavor. Add it gradually to achieve the desired thickness.

Common Mistakes to Avoid

• Overcooking or Undercooking the Beef: Keep an eye on the cooking time. If you overcook the beef, it can become tough. Undercooking will prevent the flavors from melding properly.
• Skipping the Toasting Step: Toasting the dried peppers is crucial for unlocking their full flavor. Don’t skip this step!

Serving Suggestions

Serve your Texas chili with a variety of toppings like chopped onions, spicy chili flakes, freshly chopped cilantro, lime wedges, or a dollop of crema or sour cream. For a fun twist, serve with Fritos or tortilla chips for added crunch.

Storage and Reheating

Store any leftover Texas chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until heated through. You can also freeze the chili for up to 3 months; thaw it overnight in the refrigerator before reheating.

FAQs About Texas Chili

• What’s the Best Cut of Beef to Use?
  Beef chuck is the preferred cut for Texas chili because it’s well-marbled and becomes tender after long, slow cooking. You can also use brisket or short ribs for a richer flavor.
• Can I Make This Chili Ahead of Time?
  Yes, Texas chili often tastes better the next day as the flavors continue to meld. It’s an excellent make-ahead dish!
• What Can I Serve with Texas Chili?
  Texas chili pairs well with cornbread, a simple green salad, or steamed rice. Avoid alcohol pairings if you’re looking for non-alcoholic suggestions—iced tea, lemonade, or a cold soda work great!

Conclusion

There you have it—a hearty, flavorful Texas chili recipe that’s sure to become a favorite in your household! Try this recipe today and bring a taste of Texas to your kitchen. Don’t forget to share your delicious creations with friends and family, and subscribe to our blog for more mouthwatering recipes!

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