Texas Chili
A hearty, no-bean chili that combines tender chunks of beef with bold spices for a true taste of Texas.
Ingredients
Main Ingredients
- 2 pounds chuck roast, cut into bite-size pieces Use chunks instead of ground beef for better texture.
- 4 tablespoons oil For browning the beef.
- 1 cup onions, chopped Chopped real fine for best flavor.
- 4 cloves garlic, minced Adds richness to the chili.
- 4 dried ancho chilies, soaked and blended into a paste For signature flavor and color.
- 2 dried guajillo chilies, soaked and blended into a paste For added complexity.
- 2 cups beef broth For simmering the chili.
- 1 cup tomato sauce Optional; some purists avoid it.
- 1 tablespoon cumin Essential spice for flavor.
- 0.5 teaspoon Mexican oregano Better flavor than regular oregano.
- 1 teaspoon salt To taste.
- 0.5 teaspoon black pepper To taste.
- 1 ounce dark chocolate For depth of flavor.
- 1 to taste jalapeños or chipotle peppers For heat if desired.
Instructions
Preparation
- Heat oil in a large pot over medium-high heat.
- Brown the beef cubes in batches until nicely seared. Remove and set aside.
- In the same pot, lower heat and add chopped onions and garlic. Cook until softened.
- Stir in chili paste or powder and cook until fragrant.
Cooking
- Return the beef to the pot and pour in the beef broth, scraping the bottom of the pot.
- Let the chili simmer uncovered for 2-3 hours, stirring occasionally.
- Adjust seasoning with additional salt and cumin if necessary.
- Optional: Stir in masa harina or chocolate during the last few minutes of cooking.
Notes
Leftovers improve in flavor, and the chili freezes well for later meals. Reheat gently to avoid scorching.