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Texas Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 37 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 4 hours 15 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tex-Mex

Description

This classic Texas Chili recipe features a rich and smoky blend of dried chilies, tender beef chuck, and robust spices slow-cooked to perfection. The addition of masa harina thickens the chili, giving it traditional texture and depth. Perfect for a hearty meal that celebrates authentic Texan flavors.

Ingredients

Scale

Chilies

  • 2–3 dried ancho chile
  • 4–6 dried guajillo or cacavel chili
  • 3 dried arbol chili

Beef and Seasoning

  • 2.5–3 lbs beef chuck cubed, or stew meat
  • 4 tsp salt or more to taste
  • 1 tsp black pepper

Vegetables and Aromatics

  • 1/2 white onion diced
  • 6–8 cloves garlic minced

Liquids and Thickening

  • 30 oz canned crushed tomatoes
  • 1/2 cup masa harina or corn flour

Spices and Flavorings

  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 2 tsp Mexican oregano
  • 1/2 tsp ground cayenne or more to taste
  • 2 tsp chili powder
  • 2 tsp beef bouillon
  • 1/4 cup granulated sugar or more to taste

Instructions

  1. Prepare Chilies: Cut ancho, guajillo, and arbol chilis to remove seeds and stems. Add 1 1/2 cups water to a saucepan, add chilies, bring to a boil, then remove from heat. Cover and let soak for 15 minutes. Transfer the soaked chilies with water to a food processor and blend into a smooth paste. Set aside.
  2. Season Beef: Sprinkle approximately 2 teaspoons of salt and 1 teaspoon of black pepper evenly over all sides of the beef cubes.
  3. Brown Beef: Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, lightly brown the beef cubes in batches to avoid overcrowding. Remove the browned beef and any released liquid from the pot and set aside.
  4. Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 1-2 minutes until fragrant but not browned or burnt.
  5. Add Chili Paste and Spices: Stir in the prepared chili paste, ground cumin, Mexican oregano, smoked paprika, and ground cayenne. Mix thoroughly to coat the aromatics and develop the spice flavors.
  6. Add Tomatoes and Beef: Pour in crushed tomatoes, return the browned beef to the pot, add beef bouillon powder, and stir well. Bring the mixture to a boil over medium-high heat.
  7. Simmer: Reduce heat to medium-low, cover the pot, and simmer gently for about 4 hours or until the beef is tender and the flavors have melded.
  8. Prepare Masa Mixture: Remove 1 1/2 cups of liquid from the chili and place it in a separate bowl. Gradually whisk in the masa harina until the mixture thickens but remains smooth and free of lumps. Add a few tablespoons of water if necessary to achieve the right consistency.
  9. Thicken Chili: Return the masa mixture to the chili pot and stir well to incorporate, thickening the chili nicely.
  10. Season to Taste: Add granulated sugar and 1-2 teaspoons of salt to balance bitterness. Adjust sugar and salt as needed to suit your taste preference.
  11. Serve: Ladle the chili into bowls and enjoy it hot, optionally garnished with your favorite toppings such as shredded cheese, sour cream, or chopped onions.

Notes

  • Use dried chilies for authentic flavor, but adjust quantities if you prefer milder chili.
  • Slow simmering is key to tender beef and melded flavors, so plan for a 4-hour cook time.
  • Masa harina thickens the chili and adds a subtle corn flavor; do not skip this step.
  • If you prefer a spicier chili, increase cayenne and arbol chilis cautiously.
  • Adjust salt and sugar at the end to balance the chili’s natural bitterness.

Find it online: https://yumrecipesfood.com/texas-chili-recipe/