Name: Texas Chili Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 3 ancho peppers; 3 pasilla peppers; 3 New Mexican dried peppers (or your preferred dried pepper 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 jalapeño peppers, chopped; 2 serrano peppers, chopped (optional, use more jalapeños for a milder chili); 4 cloves garlic, chopped; 2 cups beef stock; 2.5 cups water; 2 tablespoons masa harina (corn flour, for thickening); 1 tablespoon brown sugar; 1 tablespoon Worcestershire sauce

If you’re looking for a chili that’s rich, hearty, and bursting with layers of flavor, then this Texas Chili recipe is your new go-to. Texas Chili is known for its robust combination of tender beef, smoky dried peppers, and a perfect balance of spices, making it a favorite for family gatherings, game days, or just a comforting dinner at home. This recipe is for anyone who loves a spicy, savory chili without the beans, focusing on the star ingredients: the beef and peppers. Let’s dive into what makes this Texas Chili a standout dish and how you can easily recreate it in your kitchen.

Why You’ll Love This Texas Chili

This Texas Chili is not your average chili! It’s bold, it’s beefy, and it’s packed with a deep, smoky flavor that comes from a mix of dried peppers like ancho, pasilla, and New Mexican varieties. The combination of fresh jalapeños and serrano peppers adds an extra kick, while the masa harina gives it a thick, hearty texture. This chili is all about celebrating the beef and peppers – the perfect recipe for those who prefer their chili without beans. Whether you enjoy it mild or extra spicy, this chili can be easily adjusted to match your taste.

Ingredients for Texas Chili

3 ancho peppers
3 pasilla peppers
3 New Mexican dried peppers (or your preferred dried pepper 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 jalapeño peppers, chopped
2 serrano peppers, chopped (optional, use more jalapeños for a milder chili)
4 cloves garlic, chopped
2 cups beef stock
2.5 cups water
2 tablespoons masa harina (corn flour, for thickening)
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, or any other desired toppings.

Selecting the Perfect Peppers for Texas Chili

Choosing the right peppers is key to achieving the signature smoky and spicy flavor of Texas Chili. Ancho peppers are dried poblanos with a mild to medium heat level and a rich, sweet flavor. Pasilla peppers add a bit more complexity with their earthy, slightly tangy taste, while New Mexican dried peppers contribute a vibrant red color and moderate heat. If you like it hot, you can increase the serrano peppers, or stick to jalapeños for a milder flavor profile. Mixing different peppers will give your chili a more nuanced flavor.

Choosing the Right Beef for Your Chili

When it comes to Texas Chili, not all beef cuts are created equal. For the best results, choose beef chuck or another well-marbled cut that will break down and become tender over a long, slow simmer. Beef chuck is ideal because it has enough fat and connective tissue to stay moist and flavorful, even after hours of cooking. Avoid lean cuts, which can become tough and dry in a chili. Cut the beef into bite-sized cubes to ensure it cooks evenly and absorbs all the delicious flavors from the chili paste and spices.

How to Make Texas Chili

Prepare the Chili Paste: Start by lightly toasting the dried ancho, pasilla, and New Mexican peppers in a dry skillet over medium heat for about 1-2 minutes per side, until they become fragrant. This step helps release the oils in the peppers and enhances their flavor. Remove from heat and let them cool enough to handle. Remove the stems and seeds, then soak the peppers in hot water for about 20 minutes, or until they soften.
Blend the Chili Paste: Transfer the soaked peppers to a food processor, adding about 1/2 to 1 cup of the soaking liquid and a pinch of salt. Process until the mixture is smooth and thick. Set aside.
Season and Sear the Beef: In a large bowl, toss the cubed beef 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 cook for 6-7 minutes, searing it on all sides. Remove the beef and set it aside.
Cook the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped jalapeños, serranos (if using), and onion. Sauté for about 5 minutes until the vegetables start to soften. Add the garlic and cook for another minute, stirring frequently.
Combine and Cook: Return the seared beef to the pot, and stir in the prepared chili paste. Let it cook for 2-3 minutes to meld the flavors. Pour in the beef broth, 2.5 cups of water, brown sugar, Worcestershire sauce, and masa harina. Stir well and bring the mixture to a boil.
Simmer the Chili: Reduce the heat to low, cover the pot, and let the chili simmer for about 2 hours, or until the beef is tender. Stir occasionally, about every 30 minutes, to prevent sticking. If the chili becomes too thick, add water in small increments (1/4 cup at a time) until the desired consistency is reached. You can also add more masa harina if you prefer a thicker chili.
Serve and Enjoy: Once the beef is tender and the chili has thickened to your liking, it’s ready to serve! Ladle the chili into bowls and top with chopped onions, spicy chili flakes, freshly chopped cilantro, lime wedges, crema or sour cream, and crunchy Fritos or tortilla chips. Enjoy!

Tips for Achieving the Perfect Chili Paste

Toast the Peppers: Lightly toasting the dried peppers brings out their natural oils and enhances their flavor. Be careful not to burn them, as this can make the chili taste bitter.
Soak Properly: Soaking the peppers until they are soft ensures a smooth paste. If needed, add more soaking water while blending to achieve the desired consistency.
Use Fresh Spices: Freshly ground cumin and other spices will provide the best flavor. Avoid using old spices, which can be stale and less potent.

Cooking Tips and Techniques

Simmer Slowly: Allow the chili to simmer slowly to break down the beef and let the flavors meld together. Rushing this step can result in tough meat and underdeveloped flavors.
Adjust Seasonings: Taste the chili halfway through cooking and adjust the salt, pepper, or spice level as needed.
Thicken Carefully: Masa harina is a great thickening agent for chili. Start with a small amount and add more gradually to avoid over-thickening.

Serving Suggestions for Texas Chili

Serve this chili with a range of delicious toppings like chopped onions, fresh cilantro, crema, or sour cream. For an added crunch, top with Fritos or tortilla chips. Pair it with cornbread, a simple green salad, or warm tortillas to round out the meal.

How to Store and Reheat Texas Chili

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in portions for up to 3 months. To reheat, warm it in a saucepan over medium heat until heated through, adding a bit of water or stock if necessary to adjust the consistency.

Common Mistakes to Avoid When Making Texas Chili

Using Lean Beef: Lean cuts will not provide the same rich, tender results as fattier cuts like chuck.
Skipping the Toasting and Soaking Steps: This can lead to a less flavorful chili paste.
Not Adjusting the Heat: Everyone’s spice tolerance is different. Start with a moderate amount of spice and adjust as needed.

Frequently Asked Questions (FAQ) About Texas Chili

Can I make this chili less spicy?
Yes! Use fewer serrano peppers or replace them with additional jalapeños for a milder chili.
What’s the best way to thicken the chili?
Use masa harina for a traditional, slightly corn-flavored thickening agent. Add it gradually while stirring to reach your desired consistency.
Can I make this chili in a slow cooker?
Yes! Sear the beef and sauté the vegetables as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender.

Conclusion

There you have it – a delicious, robust Texas Chili recipe that’s sure to satisfy any chili lover’s cravings. Perfect for any occasion, this chili will warm you up and fill your home with amazing aromas. Give it a try and make it your own!

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