We make this Texas chili recipe every year for football parties. Our guests love the flavor. It can also be made in the slow cooker if you want to set it and forget it while it simmers! —Rachael Zavala, Pleasant Hill, California
Texas Chili
Texas Chili Tips
What do you serve with Texas chili?
Serve Texas toast or cornbread on the side. You can also add whatever toppings you'd like to your Texas chili. Cilantro, cheddar cheese and sliced avocado would be great additions.What variations can I make on this Texas chili recipe?
This Chipotle Beef Chili is a great variation on this Texas chili recipe.How do you store Texas chili?
Like other chili recipes, you can store Texas chili for 4 to 5 days in an airtight container. You can also freeze chili for 4 to 6 months. Check out our ultimate guide to chili for more tips.—Christina Herbst, Taste of Home Assistant Digital Editor
Texas Chili
Prep Time
30 min
Cook Time
2 hours
Yield
6 servings
Ingredients
- 3 cups beef stock, divided
- 3 dried Anaheim chiles
- 2 dried pasilla chiles
- 2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon cider vinegar
- 1 tablespoon packed brown sugar
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- Optional: Corn or flour tortillas, sour cream and lime wedges
Directions
- In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth.
- In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat.
- In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.
Nutrition Facts
3/4 cup: 373 calories, 18g fat (7g saturated fat), 123mg cholesterol, 723mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 40g protein.
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