Texas Chili is a hearty, spicy dish made with tender chunks of beef, flavorful spices, and no beans in sight! It warms you up with each tasty spoonful.
What I love most is how rich and bold it tastes, making it perfect for gatherings. Serve it with some cornbread, and you’ll have happy friends around the table! 🌶️
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for chili due to its tenderness when cooked low and slow. If you’re looking for a healthier option, ground turkey or chicken works too, but note that it may change the texture and flavor.
Chili Powder: I love using ancho for its richness, but feel free to blend different chili powders. You can substitute it with regular chili powder or paprika if needed, but adjust the amounts as they can be milder.
Cayenne Pepper: This adds heat! If you prefer milder flavors, skip it or reduce the amount. You could also use crushed red pepper flakes for a different spice profile.
Masa Harina: This optional ingredient helps thicken the chili and gives a nice corn flavor. If you don’t have it, try cornstarch or simply skip it if you like a chunkier consistency.
How Do You Achieve Tender Meat in Chili?
Cooking the beef to perfect tenderness is key. Searing the meat first adds depth of flavor, while simmering for 1.5 to 2 hours allows it to become melt-in-your-mouth tender. Here’s how to do it:
- Use a heavy pot to retain heat evenly.
- Don’t rush the browning process; give each piece space to sear well.
- Keep the heat low for the simmering phase. This gentle cooking breaks down tough fibers in the meat.
- Check occasionally and stir to prevent sticking, adding broth if it looks dry.
How to Make Texas Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef chuck, cut into 1/2-inch cubes or coarsely ground
- 3 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 tbsp chili powder (preferably ancho or a mix)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1 tsp dried oregano
- 1 tsp salt (to taste)
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 small can (4 oz) diced green chilies (optional, for extra heat/mildness)
- 1 tbsp tomato paste
- 1 tsp ground coriander (optional)
- 1 tbsp masa harina or corn flour (optional, for thickening)
For the Topping:
- Shredded sharp cheddar cheese
- Chopped white onions
- Sliced jalapeño peppers
- Sour cream
- Chopped green onions or cilantro
How Much Time Will You Need?
You’ll spend about 20 minutes prepping the ingredients and browning the meat. Then, let the chili simmer gently for 1.5 to 2 hours. In total, it takes around 2 to 2.5 hours to make this delicious dish, with most of that time hands-off as it cooks!
Step-by-Step Instructions:
1. Brown the Beef:
In a large, heavy-bottom pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches if necessary so it browns nicely without steaming. Cook until browned on all sides, then remove the meat and set it aside.
2. Sauté the Aromatics:
In the same pot, toss in the chopped onion and sauté for about 5 minutes, until it’s softened and translucent. Add the minced garlic and cook for an additional minute, allowing it to become fragrant.
3. Toast the Spices:
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, black pepper, and optional ground coriander. Cook this mixture for about 1 minute until the spices are aromatic and well combined.
4. Incorporate Tomato Paste:
Add the tomato paste to the pot, stirring it into the spices and cooking for 1-2 minutes to develop depth of flavor.
5. Cook the Chili:
Return the browned beef to the pot, stirring to coat it in the spice mixture. Pour in the beef broth and add the optional diced green chilies if you want some extra heat. Bring everything to a simmer.
6. Simmer to Perfection:
Lower the heat to low, cover the pot partially, and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender. Make sure to stir occasionally, and add a bit more broth or water if the chili thickens too much.
7. Thicken the Chili (Optional):
If you’d like a thicker consistency, stir in the masa harina combined with a few tablespoons of water. Let it simmer for another 10 minutes to incorporate.
8. Taste and Adjust:
Before serving, taste your chili and adjust the seasoning with more salt, pepper, or chili powder to suit your preference.
9. Serve and Enjoy:
Serve your Texas chili hot, garnished with shredded cheddar cheese, chopped onions, sliced jalapeños, and a dollop of sour cream. Add chopped green onions or cilantro on top for a fresh touch!
This Texas Chili is all about bold flavors and hearty ingredients—and best of all, it comes together easily! Perfect for a cozy night in or for sharing with friends during game day. Enjoy! 🌶️
Can I Use Ground Beef Instead of Chuck?
Yes, you can substitute ground beef for beef chuck to make the chili. Just keep in mind that ground beef may produce a different texture, but it will still be flavorful and delicious!
How Do I Store Leftover Chili?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Recipe in a Slow Cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
What Can I Use Instead of Beef Broth?
If you don’t have beef broth, you can use chicken broth or vegetable broth as a substitute. Just be aware it may slightly alter the flavor, but it will still be tasty!
