Description
Indulge in the robust flavors of this authentic Texas chili recipe, a hearty and meaty dish that brings the essence of Tex-Mex cuisine to your table. Perfect for game days, family gatherings, or cozy nights in, this chili is made without beans, allowing the tender beef and aromatic spices to shine. Enjoy a delightful blend of dried peppers and fresh ingredients that create a thick, savory sauce sure to impress. Whether served over rice or paired with cornbread, this chili offers a versatile meal option that’s easy to prepare and even better as leftovers. With customizable spice levels, you can make it mild or spicy according to your taste preferences!
Ingredients
Scale
- 3 ancho peppers
- 3 pasilla peppers
- 2.5 pounds beef chuck (cut into cubes)
- 1 medium white onion (chopped)
- 3 jalapeño peppers (chopped)
- 4 cloves garlic (chopped)
- 2 cups beef stock
- 2 tablespoons olive oil
- 2 teaspoons cumin
- Salt and pepper to taste
- 1 tablespoon brown sugar
- 2 tablespoons masa harina (corn flour, for thickening if desired)
Instructions
- Toast the dried peppers in a pan for 1-2 minutes per side until fragrant. Cool, remove stems and seeds.
- Soak the toasted peppers in hot water for 20 minutes until soft; blend with soaking water until smooth.
- Season cubed beef with cumin, salt, and pepper. Heat olive oil in a large pot; brown the beef for about 6-7 minutes.
- Sauté chopped onions and jalapeños in the same pot until softened; add garlic and cook for an additional minute.
- Return browned beef to the pot; stir in chili paste and cook for another few minutes.
- Add beef stock, water, brown sugar, and masa harina; simmer covered for about 2 hours or until beef is tender.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg