thepioneerwoman4.0
Texas Chili
This Texas chili recipe is one of the most hearty and satisfying soup recipes you'll find. It's cooked with tender, slow-cooked beef—and no beans allowed!
👥 4 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 25 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
- ●dutch oven
- ●bowl
- ●oven
- ●pot
📝 Preparation Steps
1
Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, 3 to ⏱️ 4 minutes. Add the onion, garlic and enough water to cover by 1-inch. Bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until the chiles are softened, about ⏱️ 10 minutes. Drain well and discard the liquid.
dried ancho chiles, stemmed and seeded4
2
Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about ⏱️ 1 minute. Set aside.
3
Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, ⏱️ 8-10 minutes per batch.
4
Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to ⏱️ 2 hours.
5
Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.
Nutrition Facts
calories
946 Calories
fat Content
66 g
fiber Content
5 g
sugar Content
2 g
sodium Content
1242 mg
protein Content
70 g
trans Fat Content
4 g
cholesterol Content
231 mg
carbohydrate Content
15 g
saturated Fat Content
25 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...