gimmesomeoven5.0
Texas Chili
This classic Texas chili is slow-simmered with tender chunks of beef in a richly seasoned tomato sauce — no beans in sight!
👥 6 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 25 min🔥 Cook: 2h 25m👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●pot
- ●whisk
📝 Preparation Steps
1
Sear the beef. Heat the oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing until browned on all sides. Transfer to a plate and set aside.
2
Sauté the aromatics. Add onion and jalapeño to the same pot and sauté for 4–⏱️ 5 minutes, until softened. Stir in garlic and cook ⏱️ 1 minute more.
jalapeño (minced (seeds removed for less heat))1garlic (minced)4 cloves
3
Bloom the spices. Stir in chili powder, ancho powder, cumin, paprika, oregano, salt, and pepper. Toast for ⏱️ 30 seconds until fragrant, then add tomato paste and cook another minute.
chili powder2 tablespoonsground cumin1 tablespoondried oregano2 teaspoonstomato paste2 tablespoons
4
Build the base. Return the beef to the pot along with the crushed tomatoes and beef stock. Stir well, scraping up any browned bits from the bottom.
beef stock (plus more as needed)3 cups
5
Simmer low and slow. Bring to a boil, then reduce heat to low. Partially cover and simmer 2–2½ hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and rich. Add extra stock if it gets too thick.
6
Thicken (optional). If you prefer an even heartier texture, whisk masa harina with ¼ cup water and stir it into the chili during the last ⏱️ 10 minutes of simmering.
masa harina (optional (for thickening))2 tablespoons
7
Finish and serve. Stir in lime juice to brighten. Taste and add extra salt or seasonings as needed. Serve warm with your favorite toppings and enjoy!
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...