Description
If you’re searching for a warm and comforting meal that embodies the heart of Texan cuisine, this Texas Chili Recipe is your answer. Packed with rich flavors from a blend of dried peppers and spices, this meaty chili is simmered to perfection, creating a satisfying dish that will please everyone at the table. With no beans in sight, it focuses on tender beef and zesty seasonings, ensuring every bite is hearty and fulfilling. Perfect for cozy dinners or meal prepping for the week, this chili not only warms the soul but also fills the home with an unbeatable aroma as it cooks.
Ingredients
Scale
- 3 ancho peppers
- 3 pasilla peppers
- 3 New Mexican dried peppers
- 2.5 pounds beef chuck (cubed)
- 2 teaspoons cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium white onion (chopped)
- 3 jalapeño peppers (chopped)
- 2 serrano peppers (chopped, optional)
- 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
Instructions
- Toast the dried peppers in a dry pan for 1-2 minutes per side until fragrant.
- Remove stems and seeds; soak in hot water for about 20 minutes until softened.
- Blend soaked peppers with soaking water and a pinch of salt until smooth; set aside.
- Toss cubed beef with cumin, salt, and pepper.
- Sear seasoned beef in olive oil until browned; remove from pot.
- Sauté onion, jalapeños, and garlic in the same pot until soft.
- Return beef to pot; add chili paste and cook for another few minutes.
- Stir in beef stock, brown sugar, masa harina (if using), and water; bring to boil.
- Reduce heat and simmer covered for about two hours or until beef is tender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg