Description
This authentic Texas Chili recipe features a rich blend of dried chili peppers, tender chuck roast beef, and traditional spices simmered to perfection. The chili is thickened with masa harina for a classic texture and served with fresh garnishes, creating a flavorful, hearty dish that warms the soul.
Ingredients
Scale
Chili Peppers
- 3 dried ancho chili peppers, stems and seeds removed
- 3 dried pasilla chili peppers, stems and seeds removed
- 2 dried guajillo chili peppers, stems and seeds removed
- 2 dried chipotle peppers, stems and seeds removed
Main Ingredients
- 1 tablespoon olive oil
- 2 pounds chuck roast beef, cut into 1-inch cubes
- Salt and black pepper, to taste
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 4 cups low sodium beef broth
- 2-4 tablespoons masa harina, depending on desired thickness
Optional Garnishes
- Lime wedges
- Cilantro
- Diced onion
Instructions
- Toast the dried chiles: Add the dried peppers to a dry skillet over medium heat and toast for 1-2 minutes per side until aromatic. Let cool, then remove any remaining stems and seeds.
- Soften the chiles: Bring a pot of water to a boil, remove it from heat, then add the toasted chiles. Cover and soak for 20 minutes until softened.
- Sear the beef: Heat olive oil in a large Dutch oven over medium heat. In batches, brown the cubed chuck roast well on all sides. Season with salt and pepper and set aside on a plate.
- Sauté aromatics: In the same pot over medium heat, cook diced onions until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Prepare chili paste: In a blender, combine the softened chiles (discard soaking liquid), ½ cup fresh water, Mexican oregano, ground cumin, and a pinch of salt and pepper. Blend until smooth.
- Combine and simmer: Return seared beef to the pot. Pour in beef broth and stir in the blended chili paste and masa harina. Bring to a boil, then reduce heat to low.
- Slow cook the chili: Cover and let simmer gently for 3 to 4 hours, stirring occasionally, until the beef is tender and falls apart easily.
- Final seasoning and serving: Taste and adjust seasoning if needed. Serve hot with optional lime wedges, fresh cilantro, and diced onion for garnish. Enjoy!
Notes
- Dried chile pepper substitutions: Ancho chiles can be substituted with mulato chiles; pasilla with New Mexico chiles; guajillo with California (dried Anaheim) chiles; chipotle with canned chipotles in adobo (use sparingly).
- Masa harina adds authentic flavor and thickens the chili. Start with 2 tablespoons and adjust to preferred thickness.
- For a slow cooker option, after browning beef and sautéing aromatics, transfer to a crockpot and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Texas chili tastes even better the next day. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
