For a milder chili, be sure to thoroughly remove the seeds and veins from the dried chilies. The quality of your beef stock will greatly impact the final flavor. Opt for a rich, homemade stock if possible. Don't rush the simmering process. The longer the chili simmers, the more tender the beef will become and the more the flavors will meld. Serve with your favorite chili toppings – shredded cheese, chopped onions, and a dollop of guacamole are all great options.
Texas Chili
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PREP TIME20 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME3 hrs 40 mins
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SERVING6 People
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VIEWS42
Experience the bold, smoky depths of Texas with this chili, where tender beef melds with a vibrant tapestry of chilies and spices. A true taste of the Southwest, guaranteed to warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol252 mg
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Fiber4 g
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Protein79 g
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Saturated Fat20 g
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Sodium1005 mg
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Sugar8 g
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Fat50 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients.
02
StepPlace peppers in a large skillet and heat over medium-low heat; cook, turning once, until lightly toasted and fragrant, 2 to 3 minutes per side. Transfer chiles to a bowl and cover with hot water; let stand for 30 minutes.
03
StepDrain chiles, reserving about 1/2 cup of the soaking water. Use a paring knife to slice open each pepper, and remove and discard stems and seeds by running under a gentle stream of tap water.
04
StepCombine chiles, chipotle pepper, and reserved 1/2 cup water in a blender; blend until a smooth paste forms, 15 to 30 seconds. Set aside.
05
StepHeat oil in a Dutch oven over medium-high heat. Toss beef cubes in a large bowl with salt and pepper until evenly coated. Add half of the beef to the Dutch oven and cook, stirring occasionally to brown most sides, about 3 minutes per side. Transfer to a large plate. Repeat with remaining beef.
06
StepAdd onions and garlic to drippings in Dutch oven and cook, stirring constantly, until soft and translucent, 3 to 4 minutes. Add cumin and cinnamon, and cook, stirring constantly, until darkened and fragrant, about 1 minute.
07
StepAdd blended chili paste and cook, stirring constantly, for 1 minute.
08
StepAdd 1/4 cup of the water and masa harina, whisking until incorporated to avoid lumps. Add stock and remaining 1 1/4 cups water and stir to combine.
09
StepAdd bay leaves and reserved beef and bring to a simmer over medium-high. Reduce heat to maintain a very low simmer and cook, partially covered, stirring occasionally, until liquid is thickened, about 2 hours. Stir in brown sugar and vinegar.
10
StepRemove from heat and let stand for 20 minutes before serving warm with sour cream and lime wedges.
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RECIPE REVIEWS
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Please Rate
Diamond Keebler
Jun 25, 2025I added a can of diced tomatoes and it was still fantastic.
Velda Wuckert
Jun 25, 2025This chili is amazing! The depth of flavor is incredible.
Valentin Mccullough
May 25, 2025Definitely a new family favorite!
Reta Dare
May 5, 2025I was a bit intimidated by the peppers, but it was worth it. So delicious!
Terrance Larkinleannon
Apr 20, 2025I used ancho chiles and it worked great.
Fleta Howell
Feb 25, 2025The spice level was perfect. Not too hot, but definitely had a kick.
Kathlyn Lynch
Jan 23, 2025The masa harina is key for thickening. Don't skip it!
Aisha Lehner
Jan 18, 2025The best chili I've ever made. My family loved it!
Larissa Reichert
Dec 26, 2024Freezes well, so I made a double batch!