Texas Chili

Meat, beer, chile. The basics for this authentic and spicy Texas chili recipe.

Course Entree

Cuisine American

Keyword authentic texas chili, beef chili, chili paste, how to make chili, texas chili, texas style chili

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Servings people

Calories 247kcal

Author Mary Cressler | Vindulge

Cost $20.00

Equipment

Large Dutch Oven
Blender

Ingredients

Paste

1 tablespoon extra virgin olive oil
3 pods dried pasilla peppers
4 pods dried guajillo peppers
1 cup loosely packed dried chile de arbol
1 cup water

Texas Chili

3 tablespoon extra virgin olive oil
3 tablespoons beef rub
3 pounds chuck meat, cubed into 1 inch cubes
2 cups diced yellow onions (About two medium sized yellow onions)
6 cloves garlic, diced
1 12-oz can beer (We used lager)
5 cups beef stock
½ teaspoon kosher salt
2 tablespoons masa flour

Optional Toppings

1 small jalapeño, sliced
¼ cup finely diced white onion
½ cup diced cilantro
¼ cup sour cream
⅓ cup shredded cheddar cheese

Instructions

Chili Paste

In a large dutch oven (we use a 7.5 quart) over medium heat, add olive oil and the dried chiles. Sauté the chiles for 6 - 8 minutes until you smell the aroma of the toasting chiles.
Remove the stems from the chiles and place into a blender with 1 cup of water.
Puree for 1 minute or until the texture of the paste is smooth.

Make Chili

Add 1 tablespoon olive oil and beef rub to the cubed chuck.
Add 1 tablespoon of olive oil to the same pot the chile was roasting in over medium heat. In two batches add the cubed chuck meat (no need to add more olive oil in between batches). Stir the beef to brown the sides. Remove and reserve the beef for later.
Add remaining 1 tablespoon olive oil over medium heat, and add the onions and cook about 6 minutes while stirring often (just to soften the onions). Add the garlic and cook for 1 additional minute.
Return the beef to the pot and then add the beer. Stir for 1 minute.
Add the chile paste to the pot and stir and incorporate the beer and paste, keeping the heat on medium.
Add the beef stock, salt, and stir to incorporate. Bring the chili to a simmer and continue simmering uncovered for 2 - 3 hours stirring occasionally.
The chili is done when the beef has become fork tender, almost falling apart AND the liquids have reduced. This will take between 2 and 3 hours.
Once the beef is done and liquid has reduced, add the masa flour and stir. Turn off the heat and continue stirring. The chili will thicken.
Serve with your favorite toppings.

Notes

When reheating leftovers (if there are any), add a ¼ cup of water to chili in a sauce pan over medium heat. This will thin out the chili slightly while reheating.

Nutrition