Main Course
Texas Chili: Bold, Beefy, and Bean-Free
Original name: Texas Chili
About this dish
Texas Chili is a hearty, beef-forward bowl of comfort with a rich, smoky depth that comes from slow-braised beef and a careful blend of dried chiles. This version stays true to its Lone Star roots, skipping beans and letting the meat and spice do the talking.
It's the kind of chili that fills the kitchen with a mouthwatering aroma and makes every spoonful feel like a warm hug from Texas.
Ingredients
UK and US measurements are both included for every recipe.
Dried ancho chiles
vegetable3 medium (about 1.5 oz)
Imperial measurement: 40g
Dried guajillo chiles
vegetable2 medium (about 1 oz)
Imperial measurement: 28g
Beef chuck roast, cut into 1-inch cubes
protein900g
Imperial measurement: 2 lb
Olive oil
fat2 tablespoons
Yellow onion, diced
vegetable1 large (about 240g)
Imperial measurement: 1 large
Garlic cloves, minced
vegetable4 cloves
Tomato paste
vegetable3 tablespoons
Ground cumin
spice1 teaspoon
Dried oregano
herb1 teaspoon
Smoked paprika
spice1 teaspoon
Beef broth
liquid500 ml
Imperial measurement: 2 cups
Salt, to taste
seasoningas needed
Imperial measurement: to taste
Black pepper, freshly ground
seasoningto taste
Fresh lime juice
liquid1 tablespoon
Method
Toast and soak chiles
15 minutesRemove stems and seeds from the dried chiles. Heat a dry skillet over medium heat and toast the chiles for 1-2 minutes per side until fragrant. Transfer to a bowl, cover with hot water, and let soak for 15-20 minutes, until softened.
Brown the beef
10 minutesWhile chiles soak, pat the beef cubes dry with paper towels. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches (don't overcrowd) until browned on all sides. Remove and set aside.
Make the chile puree
5 minutesDrain soaking chiles and place in a blender with 1/2 cup of fresh water. Blend until smooth, forming a paste.
Cook aromatics
5 minutesIn the same pot, add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Stir in tomato paste, cumin, oregano, and smoked paprika; cook for 1 minute to bloom the spices.
Combine and simmer
60 minutesReturn the beef to the pot. Add the chile paste and beef broth. Stir well, scraping up any browned bits. Bring to a simmer, then reduce heat to low, cover, and let it gently bubble for 60-75 minutes, until the beef is tender.
Season and rest
5 minutesWhen beef is tender, remove from heat. Stir in salt, pepper, and optional lime juice. Let stand for 5 minutes before serving.
Equipment
- Dutch oven or heavy pot
- Large skillet (for toasting)
- Blender
- Cutting board
- Knife
Nutrition facts
Tips
- For tender beef, get a good sear on the cubes and then simmer low and slow, rushing will make it tough., Adjust heat by using more or less chiles, keep the guajillo, they add flavor without too much spice.
- Make it ahead: the chili tastes even better the next day, so feel free to prep a day ahead.
- If you like a thicker chili, remove the lid during the last 15 minutes of cooking to let steam escape.
Serving suggestions
- Serve in bowls with a sprinkle of shredded cheddar, a dollop of sour cream, and fresh chopped cilantro. Add warm cornbread or tortilla chips on the side.
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Recipe by
Chloe Hayes
Specialises in American cuisineChloe makes mac and cheese with a breadcrumb topping and a hint of nutmeg. She is a comfort food queen.
Describe yourself in three words: Cheesy, golden, nutmeg surprise.