Texas Chili Recipe

This delicious beef chili is made with a rich blend of dried chiles, chipotle, and tender beef, resulting in a hearty and flavorful dish perfect for any occasion. Follow these simple steps for a mouthwatering meal!

Ingredients

• 2 ounces dried chile peppers (such as pasilla, guajillo, New Mexico chiles, and California chiles)
• 4 cups hot water
• 1 tablespoon finely chopped chipotle pepper in adobo sauce (about 2 peppers)
• 1 tablespoon canola oil
• 4 lbs boneless beef chuck roast, trimmed of excess fat, cut into 3/4-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 small chopped yellow onion
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1 1/2 cups water, divided
• 2 tablespoons masa harina
• 4 cups beef stock
• 2 bay leaves
• 1 tablespoon white vinegar
• 1 tablespoon dark brown sugar
• Sour cream for serving, to taste
• 1 lime, cut into wedges for serving

Directions

Step 1: Gather all ingredients and have them ready for use.

Step 2: In a large skillet, toast the dried chiles over medium-low heat for 2 to 3 minutes per side, turning them until lightly browned and fragrant. Once toasted, transfer the chiles to a bowl and cover with 4 cups of hot water. Let them soak for about 30 minutes.

Step 3: After 30 minutes, drain the chiles, reserving about 1/2 cup of the soaking water. Use a paring knife to carefully open each pepper, removing the stems and seeds. Rinse them under cold water to ensure they're clean.

Step 4: In a blender, combine the soaked chiles, chipotle pepper, and the reserved 1/2 cup of soaking water. Blend until smooth, about 15 to 30 seconds. Set the paste aside.

Step 5: Heat the canola oil in a Dutch oven over medium-high heat. In a large bowl, toss the beef cubes with kosher salt and black pepper until evenly coated.

Step 6: Add half of the beef to the hot Dutch oven. Cook for about 3 minutes per side, stirring occasionally, until browned on most sides. Transfer the beef to a large plate and repeat the process with the remaining beef.

Step 7: In the same Dutch oven, add the chopped onions and minced garlic to the drippings. Cook, stirring frequently, until the onions are soft and translucent, about 3 to 4 minutes.

Step 8: Add the ground cumin and cinnamon, stirring constantly, and cook for about 1 minute, until fragrant.

Step 9: Stir in the blended chili paste, and cook for 1 minute while stirring constantly to develop the flavors.

Step 10: Add 1/4 cup of water and masa harina, whisking to incorporate and prevent lumps. Then add the beef stock and the remaining 1 1/4 cups of water, stirring to combine.

Step 11: Add the bay leaves and the browned beef back to the Dutch oven. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and maintain a gentle simmer. Partially cover and stir occasionally. Cook for about 2 hours, or until the liquid has thickened.

Step 12: Stir in the brown sugar and white vinegar, adjusting to taste. Remove the pot from the heat and let it rest for about 20 minutes.

Step 13: Serve the chili warm, topped with sour cream and lime wedges on the side for a tangy contrast. Enjoy!

Cook's Note

This chili can be stored in a sealed in the refrigerator for up to 4 days.

Nutrition Facts (per serving)

• Calories: 823
• Total Fat: 50g (64% Daily Value)
• Saturated Fat: 20g (99% Daily Value)
• Cholesterol: 252mg (84% Daily Value)
• Sodium: 1005mg (44% Daily Value)
• Total Carbohydrate: 17g (6% Daily Value)
• Dietary Fiber: 4g (13% Daily Value)
• Total Sugars: 8g
• Protein: 79g (159% Daily Value)
• Vitamin C: 9mg (10% Daily Value)
• Calcium: 102mg (8% Daily Value)
• Iron: 8mg (47% Daily Value)
• Potassium: 1484mg (32% Daily Value)