Texas Style Chili
A hearty and rich chili made with tender beef and a unique blend of spices, perfect for any occasion.
Ingredients
Beef and Seasonings
- 3 lbs beef chuck roast (trimmed and cut into 1-inch cubes) A marbled cut that becomes tender during cooking.
- 2 tbsp olive oil (divided) For searing the beef.
- 4 cups beef broth (low-sodium) The base liquid for the chili.
- 2 tbsp ground cumin An earthy spice essential for Texas chili.
- 1 tbsp smoked paprika Adds a subtle smokiness.
- 1 tsp dried Mexican oregano Provides a nice herbal flavor.
- 2 tbsp masa harina Helps thicken the chili.
- Salt to taste Essential for flavor enhancement.
- Freshly ground black pepper to taste Essential for flavor enhancement.
Chiles
- 4 dried ancho chiles (stems and seeds removed) Adds deep, complex flavors.
- 2 dried guajillo chiles (stems and seeds removed) Provides a slightly fruity, tangy profile.
- 2 canned chipotle peppers in adobo (plus 1 tbsp of the adobo sauce) Gives a fiery kick.
Aromatics
- 1 large yellow onion, chopped The aromatic base for the chili.
- 6 cloves garlic, minced Brings a punch of flavor.
Instructions
Preparation
- Toast the dried ancho and guajillo chiles in a dry skillet over medium heat for about 30-60 seconds per side until fragrant. Cover the toasted chiles in a bowl with hot water and soak for 30 minutes.
- After soaking, blend the chiles with chipotle peppers, adobo sauce, and 1/2 cup of beef broth until completely smooth to create the chile paste.
- Pat the beef cubes dry, season with salt and pepper, and heat 1 tbsp of olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, then transfer to the slow cooker.
- In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the chopped onion for 5-7 minutes until softened, then add the minced garlic and cook for another minute.
- Transfer the sautéed onions and garlic to the slow cooker. Pour in the blended chile paste, the remaining beef broth, ground cumin, smoked paprika, and Mexican oregano. Stir to combine.
Cooking
- Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender.
- During the last 30 minutes, whisk masa harina with 1/4 cup warm water to create a slurry and stir it into the chili to thicken.
Final Steps
- Before serving, taste and adjust seasoning with additional salt and pepper as needed.
Notes
Serve with cornbread, over rice, or topped with sour cream and shredded cheese. Perfect for game days and potlucks.