Texas Chili Recipe
This authentic Texas Chili is thick, meaty, and boldly spiced! The chili is made with chunks of beef, peppers, and no beans. A rich, hearty chili perfect for cold nights, game day, or feeding a crowd!
Servings: 8
Cost: $32.35 Recipe, $4.04 per Serving
Ingredients
- 4 pounds Beef Chuck Roast cut into bite size pieces, approximately 1/2 inch
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 4 Tablespoons Olive Oil divided
- 3 Jalapeños seeded and diced
- 1 Yellow Onion diced
- 3 cloves Garlic minced (or 1 Tablespoon pre-minced garlic)
- 2 Tablespoons Chili Powder
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Cumin
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Brown Sugar
- 2 teaspoon Ground Coriander
- ¼ teaspoon Cinnamon
- 2 Bay Leaves
- 2 Chipotle Peppers in Adobo Sauce finely chopped
- 1 can Crushed Tomatoes 14 ounces
- 2 Tablespoons Tomato Paste
- 4 cups Beef Broth
Instructions
- Season 4 pounds beef chuck roast cut into bite size pieces with 2 teaspoons salt and 1 teaspoon black pepper.
- Heat 2 tablespoons olive oil in a large stock pot or Dutch oven over medium high heat.
- Add the beef in batches and brown on both sides, being careful not to overcrowd the pan. Remove the browned beef and set aside.
- Add the remaining 2 tablespoons olive oil to the pot and heat over medium high heat. Add 3 diced jalapeños and 1 diced yellow onion. Sauté for 7–10 minutes until softened.
- Stir in 3 cloves minced garlic and cook for 30–60 seconds until fragrant.
- Return the beef to the pot and stir in 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1 tablespoon dried oregano, 1 tablespoon brown sugar, 2 teaspoons ground coriander, ¼ teaspoon cinnamon, 2 bay leaves, 2 finely chopped chipotle peppers in adobo sauce, 1 can (14 ounces) crushed tomatoes, 2 tablespoons tomato paste, and 4 cups beef broth.
- Bring the mixture to a boil, then cover and reduce the heat to low.
- Simmer for 2 hours until the beef is tender, stirring occasionally to prevent sticking.
- Remove the lid, increase the heat to medium, and cook for an additional 15–20 minutes until the sauce thickens to your preferred consistency.
- Remove the bay leaves before serving.
- Serve warm with your favorite chili toppings and enjoy!
Video
Notes
Recipe Tips
- Cooking Chili - The key to this recipe is to cook it slow and on low. If the beef is not tender, continue to cook on low until it's very tender and easily falls apart. It could take longer if using tougher cuts of beef.
- Don’t Rush - Texas chili only gets better the longer it simmers. If you prefer a thicker consistency add in 1/4 cup of masa harina.
- Cutting Beef - Make sure to cut the big chunks of beef about the same size so it cooks evenly.
- Spicy - If you want to add more spice, add in another chipotle pepper to the mixture while simmering.
- Brisket Chili - Swap chuck for diced smoked brisket for a BBQ twist.
- Ground Beef - If you prefer, you can still make this Texas Chili with Ground Beef or Stew Meat for a delicious variations.
- Peppers - Feel free to add in different types of peppers that you prefer such as Ancho Pepper which adds a mild flavor or pasilla peppers for a smoky flavor.
- Beans - If you prefer you can add beans - kidney beans, black beans, and white bean varieties.
Nutrition
Calories: 530kcal | Carbohydrates: 11g | Protein: 47g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1347mg | Potassium: 1139mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1305IU | Vitamin C: 13mg | Calcium: 103mg | Iron: 7mg
