Texas Chili

This Texas chili is chunks of beef that are slow simmered with a variety of spices to make a rich and hearty stew. A no bean chili that's packed with flavor and is always a hit with family and friends.

Course Main

Cuisine American

Prep Time 20

Cook Time 3 20

Total Time 3 40

Servings

Calories 355kcal

Author Sara Welch

Ingredients

For the spice mix

2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon cocoa powder
1 teaspoon ground coriander
1 teaspoon dried oregano preferably Mexican oregano
2 teaspoons sugar
2 tablespoons cornmeal

For the chili

1 tablespoon vegetable oil
3 1/2 pounds beef stew meat or chuck roast cut into 1 inch pieces
salt and pepper to taste
1 cup onion diced
3/4 cup poblano peppers core, seeds and ribs removed, then diced
2 jalapenos seeds and ribs removed, then finely diced
1 1/2 tablespoons garlic minced
15 ounce can tomato sauce
1 canned chipotle pepper minced
4 cups beef broth
1 bay leaf
assorted toppings such as onion, shredded cheese, avocado and tortilla chips

Instructions

For the spice mix

Place all the spice mix ingredients in a small bowl, then stir to combine.

For the chili

Heat the vegetable oil in a large pot over medium heat. Add the meat in a single layer and season with salt and pepper to taste. You may need to work in batches.
Cook for 4-5 minutes per side or until the beef is browned.
Remove the beef from the pot and cover to keep warm.
Place the onions, poblano peppers and jalapeno peppers in the pot. Season the vegetables with salt and pepper.
Cook for 5-6 minutes or until vegetables have softened.
Add the garlic and cook for 30 seconds.
Place the spice mixture in the pot. Cook for 1 minute, stirring constantly.
Add the beef back to the pot along with the tomato sauce, chipotle pepper, beef broth and bay leaf.
Stir everything together and bring to a simmer.
Cook uncovered over low heat for 3 hours, stirring every 20 minutes, until a thick stew forms and the beef is tender.
If the chili is too thick before the beef is done, you can add more beef broth or water, 1/4 cup at a time.
Taste and add more salt and pepper if desired.
Serve immediately with toppings such as onions, cheese, avocado and tortilla chips.

Video

Notes

Choose a well marbled cut of beef such as stew meat, round roast, or chuck roast for best results.
This dish will stay fresh in the refrigerator for up to 4 days. You can freeze the chili for 2 months. Let the frozen chili thaw in the fridge over night, then heat on the stove until warm.
If the chili seems like it’s getting too thick before the meat is tender, you can add more beef broth or water, 1/4 cup at a time.

Nutrition