Texas Chili Recipe
American · Main course · 140 min total
A hearty, no-bean chili packed with tender beef and rich, smoky flavors. This authentic Texas-style chili is perfect for game day or a comforting dinner.
20
min prep
min prep
120
min cook
min cook
6
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 3 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp ancho chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional)
- 2 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp masa harina (corn flour) mixed with 2 tbsp water
- Salt and pepper to taste
Instructions
- Season beef cubes generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 5 minutes per batch, and set aside.
- Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Cook for 1 minute until fragrant.
- Return beef to pot. Add beef broth, diced tomatoes, and tomato paste. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
- Uncover and stir in masa harina slurry. Simmer for 15-20 minutes until thickened. Adjust salt and pepper. Serve hot.
Tips
- For best flavor, make chili a day ahead and reheat.
- Serve with shredded cheese, diced onions, and jalapeños.
- Leftover chili freezes well for up to 3 months.
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