Description

This Texas Chili Recipe is a hearty and flavorful dish that embodies the spirit of Texan comfort food. Perfect for gatherings or cozy nights in, this chili features a rich blend of spices and meaty goodness without any beans, allowing the deep flavors of dried peppers to shine through. The slow-cooked beef melts in your mouth, while customizable spice levels mean you can adjust the heat to suit your preference. Don’t forget to serve it with your favorite toppings and sides for a complete meal experience that will satisfy every palate.

Ingredients

Scale

3 ancho peppers
3 pasilla peppers
3 New Mexican dried peppers
2.5 pounds beef chuck (cut into bite-sized cubes)
2 teaspoons cumin
Salt and pepper to taste
2 tablespoons olive oil
1 medium white onion (chopped)
3 jalapeno peppers (chopped)
2 serrano peppers (chopped, optional for extra heat)
4 cloves garlic (chopped)
2 cups beef stock
2.5 cups water
2 tablespoons masa harina (corn flour)
1 tablespoon brown sugar

Instructions

Toast the dried peppers for about 1–2 minutes per side until fragrant.
Remove stems and seeds from cooled peppers; soak in hot water for 20 minutes until softened.
Blend soaked peppers with soaking water and salt until smooth to create chili paste.
Season beef with cumin, salt, and pepper; sear in olive oil until browned.
Cook onions and jalapeños in remaining oil until softened, then add garlic.
Combine seared beef and chili paste with vegetables, then stir in beef stock, water, masa harina, and brown sugar.
Simmer gently for about 2 hours or until beef is tender.

Prep Time: 20 minutes
Cook Time: 120 minutes
Category: Main
Method: Simmering
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 650mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 30g
Cholesterol: 95mg

Keywords: Feel free to adjust the number of jalapenos based on your spice preference. For extra flavor, use homemade beef stock or broth.