Description
This Texas Chili Recipe is a celebration of bold flavors and rich traditions, perfect for any occasion from game day to cozy nights in. With its hearty beef and robust chili paste, this no-bean chili delivers an authentic taste of Texas that will leave you craving more. Ideal for meat lovers, you can easily customize the spice level to suit your preferences. Its straightforward preparation makes it suitable for both novice cooks and seasoned chefs alike. Gather around the table to enjoy this flavorful dish with family and friends, and watch as it becomes a new favorite.
Ingredients
Scale
- 3 ancho peppers
- 3 pasilla peppers
- 3 New Mexican dried peppers
- 2.5 pounds beef chuck (cut into bite-sized cubes)
- 2 tablespoons olive oil
- 1 medium white onion (chopped)
- 3 jalapeno peppers (chopped)
- 2 serrano peppers (optional)
- 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 about 1-2 minutes per side.
- Remove stems and seeds from cooled peppers, then soak them in hot water for 20 minutes.
- Blend soaked peppers with soaking water and salt until smooth.
- Season cubed beef with cumin, salt, and pepper.
- Brown the beef in a large pot over medium-high heat, then set aside.
- In the same pot, sauté onions and jalapeños until softened; add garlic and cook until fragrant.
- Return beef to the pot, stir in chili paste, and cook for an additional 2-3 minutes.
- Add beef broth (or beer), water, brown sugar, Worcestershire sauce, and masa harina; bring to a boil.
- Reduce heat, cover, and simmer for about 2 hours or until beef is tender.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
Keywords: Adjust spice levels by modifying the amount of jalapeños or serranos used. For added flavor depth, allow the chili to simmer longer if time permits.