Description
A hearty and flavorful Texas Chili recipe featuring a robust blend of dried chili peppers, tender chuck roast beef, and authentic Mexican spices. This slow-simmered chili offers a rich, deep taste with just the right amount of smoky heat, thickened with masa harina for a traditional finish. Perfect for a comforting meal with optional fresh garnishes like lime, cilantro, and diced onion.
Ingredients
Scale
Chili Peppers
- 3 dried ancho chili peppers, stems and seeds removed
- 3 dried pasilla chili peppers, stems and seeds removed
- 2 dried guajillo chili peppers, stems and seeds removed
- 2 dried chipotle peppers, stems and seeds removed
Main Ingredients
- 1 tablespoon olive oil
- 2 pounds chuck roast beef, cut into 1-inch cubes
- Salt and black pepper, to taste
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 4 cups low sodium beef broth
- 2–4 tablespoons masa harina, depending on desired thickness
Optional Garnishes
- Lime wedges
- Cilantro
- Diced onion
Instructions
- Toast the Dried Peppers: Add the dried ancho, pasilla, guajillo, and chipotle peppers to a dry skillet over medium heat. Toast each side for 1 to 2 minutes until fragrant, then remove and let them cool.
- Soak the Peppers: Bring a medium pot of water to a boil, then remove from heat. Submerge the toasted dried peppers in the hot water, cover, and let them soak for 20 minutes until softened.
- Sear the Beef: While the peppers soak, heat olive oil in a large Dutch oven over medium heat. In batches, sear the beef cubes on all sides until well browned. Season with salt and black pepper, then transfer the browned beef to a plate.
- Sauté Aromatics: Return the Dutch oven to medium heat and add the diced onion. Sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Make Chili Paste: Drain the soaked peppers (discard the soaking water) and place them in a blender with ½ cup of fresh water, Mexican oregano, ground cumin, and a pinch of salt and pepper. Blend until the mixture is smooth and paste-like.
- Combine Ingredients and Simmer: Return the seared beef to the Dutch oven, pour in the beef broth, and stir in the blended chili paste and masa harina. Bring everything to a boil over medium-high heat, then reduce heat to low.
- Slow Simmer: Cover the pot and let the chili simmer gently for 3 to 4 hours, stirring occasionally. Cook until the beef is very tender and falls apart easily.
- Adjust Seasoning and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot, garnished with lime wedges, fresh cilantro, and diced onion for added freshness and flavor.
Notes
- Dried Chile Pepper Substitutions: Ancho chiles can be replaced with mulato chiles. Pasilla chiles may be substituted with New Mexico chiles. Guajillo chiles can be swapped with California (dried Anaheim) chiles. For chipotle chiles, canned chipotles in adobo can be used sparingly due to stronger flavor and salt content.
- Masa Harina: This ingredient adds authentic flavor and thickness; begin with 2 tablespoons and increase if you prefer a thicker chili consistency.
- Slow Cooker Option: After searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours for tender beef and rich flavor.
- Make Ahead: Texas chili tastes even better the next day. Store in the refrigerator up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
