Name: Texas Chili Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Tex-Mex
Ingredients: 3 ancho peppers; 3 pasilla peppers; 3 New Mexican dried peppers; 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 jalapeno peppers (chopped); 2 serrano peppers (optional for extra heat); 4 cloves garlic (chopped); 2 cups beef stock (or use a dark beef broth); 2.5 cups water (+ more as needed); 2 tablespoons masa harina (corn flour, for thickening if desired); 1 tablespoon brown sugar

Description

This Texas Chili Recipe is a hearty, flavorful dish that embodies the spirit of Tex-Mex cuisine. Bursting with rich spices and tender beef, this no-bean chili is perfect for game days, family gatherings, or those cozy nights at home. Each bowl offers the right kick of heat that can be customized to suit your taste. Whether you serve it plain or topped with fresh ingredients like avocado and cheese, this chili is sure to delight everyone at the table. Easy to prepare and even better as leftovers, it’s a satisfying meal that warms both the belly and the soul.

Ingredients

Scale

3 ancho peppers
3 pasilla peppers
3 New Mexican dried peppers
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 jalapeno peppers (chopped)
2 serrano peppers (optional for extra heat)
4 cloves garlic (chopped)
2 cups beef stock (or use a dark beef broth)
2.5 cups water (+ more as needed)
2 tablespoons masa harina (corn flour, for thickening if desired)
1 tablespoon brown sugar

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Instructions

1. Toast dried peppers in a dry pan for about 1-2 minutes per side.
2. Cool, remove stems and seeds; soak in hot water for 20 minutes until soft.
3. Blend soaked peppers with some soaking water until smooth.
4. Season cubed beef with cumin, salt, and pepper.
5. In a large pot over medium-high heat, brown the beef in olive oil.
6. Sauté chopped onions and jalapeños for about 5 minutes until softened; add garlic and cook for another minute.
7. Return beef to the pot and stir in chili paste; cook for an additional 2-3 minutes.
8. Add beef stock and water; bring to a boil then reduce heat to simmer for about 2 hours until beef is tender.

Prep Time: 30 minutes
Cook Time: 120 minutes
Category: Main
Method: Simmering
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 cup (240g)
Calories: 430
Sugar: 4g
Sodium: 750mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 36g
Cholesterol: 100mg