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Texas-style chili Recipe

American (Texan) · Main course · 140 min total

A hearty, no-bean chili with deep, smoky flavors from dried chiles and a rich, meaty texture that defines true Texas chili.

Ingredients

• 3 lbs beef chuck, cut into 1/2-inch cubes
• 6 dried ancho chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 4 cups beef broth
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp masa harina (optional, for thickening)
• Salt and pepper to taste

Instructions

1. Place dried chiles in a dry skillet over medium heat; toast for 2-3 minutes until fragrant. Transfer to a bowl, cover with hot beef broth, and soak for 20 minutes.
2. Transfer chiles and soaking liquid to a blender; blend until smooth. Set aside.
3. Season beef cubes with salt and pepper. Heat oil in a large Dutch oven over medium-high heat; brown beef in batches, about 5 minutes per batch. Remove and set aside.
4. Reduce heat to medium; add onion and cook until softened, about 5 minutes. Add garlic, cumin, paprika, and oregano; cook 1 minute.
5. Return beef to pot; pour in chile puree and remaining broth. Bring to a boil, then reduce heat to low; simmer uncovered for 1.5 to 2 hours, until beef is tender.
6. If desired, mix masa harina with 2 tbsp water to form a paste; stir into chili and cook 10 more minutes to thicken. Adjust salt and pepper. Serve hot.

Tips

• For best flavor, make chili a day ahead and refrigerate; reheat gently.
• Garnish with chopped onion, shredded cheddar, or jalapeños if desired.
• Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months.

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