Ah, Texas chili—something about it just screams comfort, doesn’t it? It’s like a fiery hug in a bowl. Now, I’m not saying this is the absolute best chili you’ll ever taste, but let me just say that once you try this recipe, you might be tempted to make it your go-to for chilly nights and big gatherings. It’s spicy, hearty, and everything you never knew you needed.
Steps
- Season the beef chunks with salt and pepper. In a large pot, heat 2 tablespoons of olive oil over medium-high heat, and brown half of the beef. Repeat the process with the other half and set the meat aside.
- Add the remaining olive oil to the pot and heat for 30 seconds. Sauté the diced jalapeños and onions for about 10 minutes until the onions are soft, avoiding browning them.
- Stir in the minced garlic and seasoning mix, cooking for 30 seconds until fragrant. Return the browned beef to the pot with the other ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 3 to 3 ½ hours, stirring occasionally to prevent sticking. If it thickens too much, add more beef stock as needed.
- Before serving, remove the bay leaves from the pot. Serve the chili plain or garnish with sour cream, shredded cheese, or green onions as desired.
Ingredients
- 4 pounds beef chuck roast, trimmed of excess fat, cut into ½ inch chunks
- Salt and black pepper, to taste
- 6 tablespoons olive oil, divided
- 3 jalapeños, seeded and diced
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, seeded and finely chopped
- 28 ounces crushed tomatoes (1 can)
- 3 tablespoons tomato paste
- 4 cups beef stock or broth
- 2 bay leaves
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chili powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
Nutritional Values
Calories: 734 | Carbohydrates: 11g | Protein: 63g | Fat: 50g | Saturated Fat: 17g | Cholesterol: 209mg | Sodium: 717mg | Potassium: 1582mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2526IU | Vitamin C: 12mg | Calcium: 117mg | Iron: 9mg
FAQ
- What defines Texas chili, and how does it differ from traditional chili?
- Texas chili is distinct because it traditionally excludes beans and uses stew beef instead of ground beef. This style emphasizes the flavors of beef, peppers, and spices, making it unique compared to classic chili recipes that often incorporate beans.
- What are the best cuts of beef for making Texas chili?
- The ideal cuts of beef for Texas chili are chuck or stewing beef. Chuck is preferred for its uniform marbling, which breaks down well during slow cooking, resulting in tender, flavorful meat. Stewing beef is also a good option but may consist of various cuts, leading to less consistent cooking.
- Can I customize the spice level in Texas chili?
- Yes, you can adjust the spice level to your preference. To increase the heat, add more chipotle peppers or chipotle chili powder. Experiment with different dried and canned chilies, such as guajillo, ancho, or pasilla, to create a flavor profile that suits your taste.
- What are some recommended side dishes to serve with Texas chili?
- While Texas chili is traditionally served without beans, you can offer them as a side dish. Other complementary sides include Spanish rice or cornbread, which is excellent for dipping into the chili. To enhance the dish, consider topping it with sour cream or shredded Mexican cheeses.
- How should I store leftovers, and can Texas chili be frozen?
- Leftover Texas chili can be stored in the refrigerator for 4-5 days and reheated on the stovetop or in the microwave. It also freezes well; once cooled, place it in freezer containers or bags, leaving space for expansion. It will last up to four months in the freezer. Reheat directly from frozen in a pot over low heat until hot.
Tips
- Opt for chuck beef when preparing Texas chili, as its uniform marbling ensures the meat becomes tender when cooked slowly over low heat.
- Experiment with different dried or canned chilies, such as guajillo, ancho, or pasilla peppers, to add depth and variety to your chili’s flavor.
- To enhance the chili’s richness, try adding a small amount of unsweetened cocoa powder alongside traditional spices like cumin and paprika.
- If your chili becomes too thick during simmering, simply add more beef stock to achieve your desired consistency.
Equipment
- Large Stew Pot or Dutch Oven: Essential for browning the beef and simmering the chili for an extended period.
- Spice Grinder or Mortar and Pestle: Useful for grinding whole spices if you’re using them fresh.
- Ladle: For serving the chili.
