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Texas Chili

Name: Texas Chili
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6
Cuisine: American
Ingredients: 4 lbs boneless beef chuck roast, trimmed of excess fat and cut into ½-inch chunks; Salt and pepper to taste; 6 tbsp olive oil, divided; 3 jalapeño peppers, seeded and diced; 1 large yellow onion, diced; 5 cloves garlic, minced; 1 chipotle pepper in adobo sauce, seeded and finely chopped; 1 can (28 oz) crushed tomatoes; 3 tbsp tomato paste; 4 cups beef stock or broth; 2 bay leaves; 2 tbsp chili powder; 2 tbsp smoked paprika; 1 tbsp ground cumin; 1 tbsp dried oregano; 2 tsp chipotle chili powder; 2 tsp unsweetened cocoa powder; 1 tsp ground coriander; ½ tsp ground cinnamon

Smoky chipotle and jalapeños bring serious heat to this slow-simmered Texas classic, where tender beef chunks melt into a deeply savory tomato base. The long braise transforms simple ingredients into pure comfort, with layers of flavor that only improve as it sits. Perfect for feeding a crowd or meal-prepping hearty bowls for the week ahead.

Prep

20 minutes

Cook

4 hours

Total

4 hours 20 minutes

Serves

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Ingredients

Units

Instructions

1
Season the beef with kosher salt and black pepper.
2
In a large pot, heat 2 tablespoons of oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.
3
Add remaining 2 tablespoons of olive oil and heat for 30 seconds. Add the jalapeño peppers and onions and sauté for about 10 minutes until onions are softened. Do not brown them.
4
Stir in garlic and seasoning mix and cook for 30 seconds or just until fragrant.
5
Add the beef back into the pot along with remaining ingredients.
6
Bring the chili to a boil and then turn the heat down to low.
7
Simmer, uncovered, for 3 to 3½ hours, stirring occasionally so it doesn't stick. If it becomes too thick, add more stock as needed.
8
Before serving, remove the bay leaves and serve plain or topped with sour cream, shredded cheese, or green onions.

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Texas Chili

Prep

20 minutes

Cook

4 hours

Total

4 hours 20 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Season the beef with kosher salt and black pepper.
2
In a large pot, heat 2 tablespoons of oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.
3
Add remaining 2 tablespoons of olive oil and heat for 30 seconds. Add the jalapeño peppers and onions and sauté for about 10 minutes until onions are softened. Do not brown them.
4
Stir in garlic and seasoning mix and cook for 30 seconds or just until fragrant.
5
Add the beef back into the pot along with remaining ingredients.
6
Bring the chili to a boil and then turn the heat down to low.
7
Simmer, uncovered, for 3 to 3½ hours, stirring occasionally so it doesn't stick. If it becomes too thick, add more stock as needed.
8
Before serving, remove the bay leaves and serve plain or topped with sour cream, shredded cheese, or green onions.

Reviews

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