Jump to Recipe Print Recipe

TEXAS CHILI

If you are looking for a tasty and healthy Texas chili, look no further.  This chili is Texas-style because it has no tomatoes and no legumes.  It uses beef, dried peppers, and other seasonings to give it tons of flavor.  The chili broth is so good you will slurp it down.  This recipe does take some time simmering on the stovetop, so I recommend making this for a cozy Sunday family dinner, or on a special date night if you want to spend some time cooking with extra love.

LEFTOVER TIPS: Use extra chili soup as a marinade for chicken or flank for taco night, or drizzled over omelets, salads, or lettuce wraps.

     

s

Bowl of Texas chili garnished with sour cream and fresh cilantro

Texas Chili

Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Course dinner
Servings 12 servings

Ingredients
  

  • 8 dried whole guajillo chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon fresh cracked black pepper
  • 1 tablespoon salt
  • 1 ½ teaspoons cayenne pepper optional
  • 2 teaspoons smoked paprika
  • 1 tbsp avocado oil
  • 3 - 3 ½ pounds of beef chuck trimmed and cut into 1-inch cubes
  • ½ white onion finely chopped (5 oz)
  • 6 large garlic cloves minced
  • 4 cups of beef stock
  • 2 tablespoons corn starch
  • 3 tablespoons white wine vinegar more if needed to taste
  • Optional garnishes: sour cream, lime wedges, cilantro, avocado

Instructions
 

  • Remove the stems and seeds from the dried chiles by cutting off the top stem and shaking it upside down so the seeds fall out. Discard the seeds.
  • Lightly toast the dry chiles in a medium/large enamel dutch oven over low-medium heat until fragrant. Toast on both sides careful not to burn the chiles, which will make them bitter.
  • Place chiles in a large bowl and cover with hot water. Place a small plate over top to weigh them down to submerge. Soak until soft, about 30 minutes,
  • Drain the chilis while reserving the water. Place the chiles in a blender or immersion blender cup and add the cumin, black pepper, salt, cayenne, smoked paprika, and ½ cup of reserved water. Puree the mixture to form a smooth paste, adding more water only if needed. Set aside.
  • Heat skillet to medium-high heat and lightly coat with avocado oil to smoking hot. Sear the meat (season with salt and pepper first) in batches to brown the top and bottom of the cubes. Do not overcrowd the pot, you will not get a good sear. Transfer beef into a bowl and reserve.
  • Reduce pot to medium heat and add the onion to cook until translucent, a few minutes. Add garlic and cook for another minute or so until fragrant. Add the chili paste in, stirring well to combine. Next, add the stock in.
  • If you prefer a smooth chili, you can use an immersion stick to blend the contents smooth at this point (optional).
  • Mix the corn starch with a small amount of cold water in a small bowl to remove any clumps. Gradually whisk the corn starch mixture into the pot.
  • Add beef into the pot, cover, and reduce to a low simmer for 1-2 hours.
  • Once the beef is tender, add in the vinegar, to taste.
Keyword Texas Chili