Best Texas Chili Recipe
In Texas, chili is all about meat and spices. This Texas chili recipe won't disappoint. Large chunks of seared beef are seasoned with ancho and guajillo chiles which lend it earthy, deep and sweet taste with a good amount of spiciness that anyone will enjoy.
For step 1 - seared beef
- 4 lbs beef chuck (trimmed and cut into 1-inch cubes)
- 1 Tbsp kosher salt (plus more to taste)
- 1 Tbsp ground black pepper (plus more to taste)
- 4 bacon slices (cut into 1-inch pieces)
For step 2 - the chili
- 2 onions (medium size, chopped)
- 1 green bell pepper (chopped)
- 2 jalapeno peppers (seeded and membrane removed, chopped
- 3 garlic cloves (finely chopped)
- 4 cups beef broth
- 2 lbs ripe tomatoes (skin removed and chopped (or use canned crushed tomatoes)
- 2 bay leaves
- 2 Tbsp ground ancho chile
- 1 Tbsp guajillo chile
- 2 tsp ground cumin
- 1 1/2 Tbsp dark brown sugar
For step 3 - adding herbs and adjusting seasonings
- 1 Tbsp dried oregano
- Juice of 1/2 lime
- 1/4 bunch fresh cilantro (chopped)
For step 4 - adding garnishes and serving
- Shredded cheddar cheese
- Chopped red onion
- Sliced green onions
Step 1 - searing the beef
Season the beef with 1 tablespoon each of salt and pepper and set aside.
Heat a large dutch oven. Toss in bacon pieces and cook over medium-high heat until brown and crispy. Remove the bacon and save for other uses, we just use it for the flavor in this recipe.
Add the beef in small batches and cook until browned on all sides. Transfer the beef to a separate bowl and set aside.
Step 2 - cooking the chili
Add the onions, green peppers, and jalapenos into the Dutch oven and stir well, scraping bits from the bottom. Season the vegetables with a few turns of salt and pepper and cook until soft.
Throw in the garlic and cook for 1 more minute. Add the meat and juices back to the pot. Add the broth, tomatoes, bay leaves, chilies, cumin, and brown sugar. Stir well, cover and bring to a boil. Lower the temperature to medium low, partially cover with a lid and and simmer for about 2 - 2 1/2 hours or until the beef is tender.
Step 3 - adding herbs and adjusting seasonings
Step 4 - serving the chili
Calories: 421kcal | Carbohydrates: 11g | Protein: 38g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 1295mg | Potassium: 1030mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1735IU | Vitamin C: 27.7mg | Calcium: 78mg | Iron: 5.2mg