Texas Chili

Name: Texas Chili
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 4 cups Beef Stock; 1 tsp Black Pepper; 1 tbsp Canola Oil; 1 tbsp Chipotle Peppers in Adobo; 4 lb Chuck Roast; 1 tbsp Dark Brown Sugar; 0.5 cup Diced Yellow Onion; 2 whole Dried Bay Leaves; 2 oz Dried Chile Peppers; 0.13 tsp Ground Cinnamon; 1 tsp Ground Cumin; 0 slice Lime; 2 tbsp Masa; 1 tbsp Minced Garlic; 2 tsp Salt; 0 pinch Sour Cream; 4 cups Water; 1 tbsp White Vinegar

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Low-Carb Gluten-Free Carnivore 🥩Comfort-Food

Texas Chili delivers deep, robust chile flavor with tender chunks of beef simmered in a smoky pepper paste and warm spices. A touch of masa thickens the broth to a velvety body, balanced by subtle sweetness and a splash of vinegar. Serve it steaming hot with sour cream and lime for game day, chilly nights, or a hearty weekend meal.

Prep20 mins
Cook2 hrs 30 mins
Serves6
DifficultyMedium

1

Assemble all the ingredients.
2

Place the peppers in a large skillet over medium-low heat; cook, turning once, until lightly toasted and fragrant, 2 to 3 minutes per side. Move the chiles to a bowl and cover with hot water; let sit for 30 minutes.
3

Drain the chiles, keeping about 1/2 cup of the soaking water. Use a paring knife to slit open each pepper, then remove and discard the stems and seeds under a gentle stream of tap water.
4

Combine the chiles, chipotle pepper, and the reserved 1/2 cup water in a blender; blend until a smooth paste forms, 15 to 30 seconds. Set aside.
5

Heat the oil in a Dutch oven over medium-high heat. Toss the beef cubes with salt and pepper in a large bowl until evenly coated. Add half of the beef to the Dutch oven and cook, stirring occasionally to brown most sides, about 3 minutes per side. Transfer to a large plate. Repeat with the remaining beef.
6

Add the onions and garlic to the drippings in the Dutch oven and cook, stirring constantly, until soft and translucent, 3 to 4 minutes. Add the cumin and cinnamon, and cook, stirring constantly, until darkened and fragrant, about 1 minute.
7

Add the blended chili paste and cook, stirring constantly, for 1 minute.
8

Add 1/4 cup of the water and the masa harina, whisking until incorporated to prevent lumps. Add the stock and the remaining 1 1/4 cups water and stir to combine.
9

Add the bay leaves and the reserved beef and bring to a simmer over medium-high. Lower the heat to keep a very low simmer and cook, partially covered, stirring occasionally, until the liquid thickens, about 2 hours. Stir in the brown sugar and vinegar.
10

Remove from the heat and let stand for 20 minutes before serving warm with sour cream and lime wedges.