Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
2 hrs 20 mins
If you love chili but aren't a fan of beans, this Texas chili recipe is perfect for you! There are so many delicious versions of chili out there from classic beef and bean chili to lean white chicken chili and turkey chili, but this easy recipe, chock full of chunks of tender beef—is one of the most hearty and satisfying comfort food ideas you'll find. Just cook up a skillet of cornbread and you're all set for dinner.
What is Texas chili?
Also known as chile con carne (chili with meat), Texas chili is a style of chili that's beloved in the great state of—you guessed it—Texas! While there are almost as many different chili recipes as there are folks who love chili, Texas chili is different from most recipes in one big way—no beans are allowed in true Texas chili.
Why are there no beans in Texas chili?
Chili lovers are often passionately divided into two camps: Team Beans and Team No Beans. But the absence of beans in Texas chili goes way beyond personal preference. Texas chili is all about the beef, so any ingredient that dilutes or mutes the beefy flavor is not invited to the party! Most Texas chili recipes (including this one) don't even include tomatoes, relying instead on dried chiles to bring their spicy, smoky, heat, which accents the beef without masking its flavor.
What meat is best in Texas chili?
The best cut of beef to include in Texas chili is a well-marbled cut, like beef chuck roast. When it comes to beef, fat equals flavor, so you want to see a little marbling. The fat will break down as the meat cooks, adding a rich, hearty flavor to the chili.
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Ingredients
- 4
dried guajillo chiles, stemmed and seeded
- 4
dried ancho chiles, stemmed and seeded
- 1
medium white onion, roughly chopped
- 8
garlic cloves, peeled
- 2 cups
reduced-sodium beef broth
- 2 Tbsp.
cornmeal
- 2 tsp.
dried oregano
- 2 tsp.
ground cumin
- 2 Tbsp.
canola oil
- 3 lb.
trimmed boneless beef chuck roast, cut into 1-inch pieces
- 3 1/2 tsp.
salt, plus more to taste
- 1 tsp.
ground black pepper
- 1 Tbsp.
apple cider vinegar
Crumbled queso fresco, pickled sliced jalapeños, cilantro, and corn chips, for topping
Directions
- Step 1Tear 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.
- Step 2Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.
- Step 3Heat 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.
- Step 4Return 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.
- Step 5Stir 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.
The chili can be made up to 3 days in advance. The flavors get even deeper as it chills overnight. Reheat gently over low heat. Freeze in an airtight container for up to 1 month.
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