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    Hearty Texas Beef Chili

    clock-icon225 minutes
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    Pixicook editorial team

    A robust and flavorful chili made with a variety of chilies, tender beef, and a rich, aromatic broth.

    Ingredients for Hearty Texas Beef Chili

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Sweet Fresh Dried Chilies (Costeño, New Mexico, Or Choricero), stems and seeds removed

    each

    Substitute chevron-down

    Hot Dried Chilies (Arbol Or Cascabel), stems and seeds removed

    each

    Substitute chevron-down

    Rich Fruity Dried Chilies (Ancho, Mulatto, Negro, Or Pasilla), stems and seeds removed

    each

    Substitute chevron-down

    Chipotle Chilies In Adobo Sauce, stems and seeds removed

    each

    Substitute chevron-down

    Adobo Sauce

    tablespoons

    Substitute chevron-down

    Low-Sodium Chicken Broth

    quarts

    Substitute chevron-down

    Beef Chuck, trimmed of excess gristle and fat, cut into thick steaks

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Large Onion, finely diced

    each

    Substitute chevron-down

    Garlic Clove, grated on a microplane grater

    each

    Substitute chevron-down

    Powdered Cinnamon

    teaspoons

    Substitute chevron-down

    Ground Cumin

    tablespoons

    Substitute chevron-down

    Ground Allspice

    teaspoons

    Substitute chevron-down

    Dried Oregano

    teaspoons

    Substitute chevron-down

    Asian Fish Sauce

    tablespoons

    Substitute chevron-down

    Masa

    tablespoons

    Substitute chevron-down

    Apple Cider Vinegar

    tablespoons

    Substitute chevron-down

    Hot Sauce

    to taste

    Substitute chevron-down

    Chopped Cilantro

    to taste

    Substitute chevron-down

    Diced Onions

    to taste

    Substitute chevron-down

    Sliced Scallions

    to taste

    Substitute chevron-down

    Grated Cheese

    to taste

    Substitute chevron-down

    Avocado

    to taste

    Substitute chevron-down

    Warm Tortillas

    to taste

    Substitute chevron-down

    How to Make Hearty Texas Beef Chili

    1. Toast Chilies

    Place the sweet, hot, and rich fruity dried chilies in a Dutch oven and cook them over medium-high heat, stirring frequently for 2 to 5 minutes until they darken slightly and become aromatic.

    2. Rehydrate Chilies

    Transfer the toasted chilies to a microwave-safe bowl. Add half of the chicken broth, the chipotle chilies, and the adobo sauce. Cover the bowl with plastic wrap and microwave it for 5 minutes, then let it rest for another 5 minutes. Blend the chilies and liquid together until smooth.

    3. Season and Brown Beef

    Season the beef chunks generously with kosher salt and freshly ground black pepper. Heat the vegetable oil in the Dutch oven over medium-high heat and brown the beef in batches, ensuring each piece gets a good sear, about 6 minutes per batch.

    4. Cook Onion and Spices

    Once all the beef is browned, cook the finely diced onion in the same Dutch oven until it becomes translucent, about 2 minutes. Add the grated garlic, powdered cinnamon, ground cumin, ground allspice, and dried oregano. Cook for another minute until the spices are fragrant.

    5. Simmer Chili

    Return the browned beef to the Dutch oven and pour in the chile purée. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for about 3 hours, stirring occasionally. If the chili becomes too thick, add a bit of water or additional chicken broth.

    6. Finish and Serve

    When the meat is tender and the flavors are well combined, stir in the fish sauce (if using), apple cider vinegar, and season with salt and hot sauce to taste. Serve the chili with garnishes such as chopped cilantro, diced onions, sliced scallions, grated cheese, and avocado. Warm tortillas on the side make a perfect accompaniment.


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