Best Our Favorite Texas Beef Chili Recipes

THE BEST AUTHENTIC TEXAS CHILI RECIPE

The Best Authentic Texas Chili Recipe image

An authentic Texas Chili with a homemade chili paste, chunks of beef chuck, a mix of dry spices, chocolate, and Texas beer for the ultimate "Bowl o' Red".

Categories Dinner

Time 3h35m

Number Of Ingredients 20

Ingredients

2 dried Ancho chilies
2 dried Guajillo chilies
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons cocoa powder
3 tablespoons masa flour
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1 tablespoon salt, plus more for seasoning if needed
1 tablespoon black pepper, plus more for seasoning if needed
2 tablespoons olive oil
3 pounds beef chuck roast, cut into 1/2 in. cubes
1 medium white onion
2 jalapeños
3 cups beef stock (divided 1 cup and 2 cups)
1 bottle (12 fl oz) Shiner Black Lager or Shiner Bock
2 tablespoons brown sugar
2 tablespoons apple cider vinegar

Steps:

Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes.
While the dried chilies are soaking, cut the beef chuck roast into 1/2 inch cubes and dice the white onion and jalapeños.
In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.
After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.
Heat olive oil in a medium cast-iron Dutch oven. Brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches. Do not remove the brown buts or liquid from the Dutch oven - this has all the flavor and will be used for the Texas Chili. Remove the browned beef chuck and set aside.
Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños.
Deglaze the Dutch oven by adding the Shiner beer, remaining 2 cups of beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.
Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.
Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 - 2.5 hours or until the beef chuck is tender. Make sure you stir the Texas Chili occasionally.
Once the beef chuck is tender, serve the Texas Chili with a dollop of sour cream, shredded cheddar cheese, sliced jalapeños, and a side of cornbread.

TEXAS CHILI

Texas Chili image

This Texas chili recipe is one of the most hearty and satisfying soup recipes you'll find. It's cooked with tender, slow-cooked beef-and no beans allowed!

Categories autumn Super Bowl tailgate winter main dish soup

Time 2h20m

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1 medium white onion, roughly chopped
8 garlic cloves, peeled
2 c. reduced-sodium beef broth
2 tbsp. cornmeal
2 tsp. dried oregano
2 tsp. ground cumin
2 tbsp. canola oil
3 lb. trimmed boneless beef chuck roast, cut into 1-inch pieces
3 1/2 tsp. salt, plus more to taste
1 tsp. ground black pepper
1 tbsp. apple cider vinegar
Crumbled queso fresco, pickled sliced jalapeños, cilantro, and corn chips, for topping

Steps:

Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, 3 to 4 minutes. Add the onion, garlic and enough water to cover by 1-inch. Bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and discard the liquid.
Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.
Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, 8-10 minutes per batch.
Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours.
Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.

OUR FAVORITE TEXAS BEEF CHILI

Our Favorite Texas Beef Chili image

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée. True to Texas tradition, it has no tomatoes and no beans. The heat is customizable to your taste, and don't skip the masa harina: It helps to thicken the chili and imparts a wonderful earthy richness. This chili is best served a day after cooking.

Provided by Rhoda Boone

Categories Chili Texas Beef Soup/Stew Stew Dinner Chile Pepper Hot Pepper Frankenrecipe

Yield 6-8 servings

Number Of Ingredients 20

Ingredients

4 ounces dried ancho chiles (about 9 chiles)
2 ounces dried guajillo chiles (about 7 chiles)
2 ounces dried pasilla chiles (about 10 chiles)
2 ounces dried chipotle chiles (about 8 chiles)
8 to 12 dried chiles de árbol
8 garlic cloves, unpeeled
1 tablespoon plus 1 3/4 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
1 teaspoon honey
7 tablespoons lard or vegetable oil
6 pounds boneless beef chuck, trimmed and cut into 1/2-inch cubes
2 cups finely chopped yellow onion
1 tablespoon plus 1 teaspoon ground cumin
4 cups low-sodium beef broth
2 teaspoons dried oregano
2 tablespoons masa harina, recommended but optional (see Cooks' Note)
2 tablespoons dark-brown sugar
2 tablespoons red-wine vinegar
1/2 teaspoon cayenne pepper, plus more to taste
Lime wedges, sour cream, chopped red or white onion, jalapeño, and/or cilantro, for serving

Steps:

Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.
If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary
Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).
Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.
In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.
Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.

OUR FAVORITE CHILI(ATK)

Our Favorite Chili(ATK) image

A 4-pound chuck-eye roast, well trimmed of fat, can be substituted for the steak. Because much of the chili flavor is held in the fat of this dish, refrain from skimming fat from the surface. Wear gloves when working with both dried and fresh chiles. Dried New Mexican or guajillo chiles make a good substitute for the anchos; each dried árbol may be substituted with 1/8 teaspoon cayenne. If you prefer not to work with any whole dried chiles, the anchos and árbols can be replaced with 1/2 cup commercial chili powder and 1/4 to 1/2 teaspoon cayenne pepper, though the texture of the chili will be slightly compromised. Good choices for condiments include diced avocado, chopped red onion, chopped cilantro leaves, lime wedges, sour cream, and shredded Monterey Jack or cheddar cheese. The chili can be made up to 3 days in advance. Prep time includes the beans soaking time.

Provided by Coppercloud

Categories Steak

Time 3h30m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons table salt
1/2 lb dried pinto bean, rinsed and picked over (about 1 cup)
6 dried ancho chiles, stems and seeds removed, and flesh torn into 1-inch pieces (about 1 3/4 ounces)
2 -4 dried arbol chiles, stems removed, pods split, and seeds removed
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2 1/2 cups low sodium chicken broth
2 medium onions, cut into 3/4-inch pieces (about 2 cups)
3 small jalapeno chiles, stems and seeds removed and discarded, and flesh cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves, minced-pressed through garlic press (about 4 teaspoons)
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons light molasses
3 1/2 lbs blade steaks, 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces (see note)
1 (12 ounce) bottle mild-flavored lager beer, such as Budweiser

Steps:

Beans: Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.
Adjust oven rack to lower-middle position and heat oven to 300 degrees.
Chili paste: Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet. Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl.
Chili: Place onions in now-empty(uncleaned) processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapenos and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.