Texas Chili
Bold, meaty, and unapologetically rich, this Texas chili delivers the authentic "bowl of red" that Texas has been famous for since the 1800s. Tender chunks of beef chuck simmer low and slow in a thick, smoky sauce built from toasted dried ancho, guajillo, and pasilla chiles—no beans, no tomatoes, just pure beefy goodness that honors the cowboy tradition where this dish got its start.
Equipment
- Large Dutch Oven - 6–8 quart (5.7–7.6 liter) capacity
- Cast iron skillet - For toasting dried chiles
- Food processor or blender - For making the chile paste
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
Ingredients
- 3 lbs beef chuck roast - 1.36 kg, cut into 1-inch (2.5 cm) cubes
- 3 dried ancho chiles - stems and seeds removed
- 3 dried guajillo chiles - stems and seeds removed
- 2 dried pasilla chiles - stems and seeds removed
- 2 tbsp vegetable oil - 30 ml, divided
- 1 large yellow onion - diced, about 2 cups or 300 g
- 6 garlic cloves - minced
- 2 tbsp ground cumin - 14 g, divided
- 1 tbsp smoked paprika - 7 g
- 2 tsp dried oregano - 4 g
- 1 tsp ground coriander - 2 g
- 1/2 tsp cayenne pepper - 1 g, adjust to taste
- 1/4 tsp ground cinnamon - 0.5 g
- 4 cups beef broth - 960 ml, divided
- 1 cup dark beer - 240 ml, such as porter or amber ale
- 2 tbsp masa harina or cornmeal - 16 g
- 2 tbsp apple cider vinegar - 30 ml
- 1 tbsp brown sugar - 12 g
- 2 tsp kosher salt - 10 g, plus more to taste
- 1 tsp black pepper - 2 g
- 1 oz dark chocolate - 28 g, 70% cacao or higher, chopped
For Serving
- shredded cheddar cheese
- sour cream
- diced white onion
- fresh cilantro
- sliced jalapeños
- lime wedges
- tortilla chips or corn chips
Instructions
- Heat a dry cast iron skillet over medium heat and toast the ancho, guajillo, and pasilla chiles for 2–3 minutes per side until fragrant and slightly darkened. Transfer to a heat-safe bowl, cover with boiling water, and soak 20–30 minutes until pliable; reserve 1 cup (240 ml) of the soaking liquid before draining.
- Add the softened chiles to a food processor along with 1 cup (240 ml) reserved soaking liquid, 4 cloves of the minced garlic, 1 tablespoon cumin, and 1 teaspoon salt; process on high for 2–3 minutes until completely smooth. Set the paste aside.
- Pat the beef cubes dry with paper towels, then season all sides with 1 teaspoon kosher salt and 1 teaspoon black pepper. Let the beef rest at room temperature for 10–15 minutes before searing.
- Heat 1 tablespoon oil in your Dutch oven over medium-high heat and sear the beef in uncrowded batches, 2–3 minutes per side, until deeply browned. Transfer to a plate and repeat with remaining beef.
- Reduce heat to medium, add the remaining tablespoon of oil, and cook the diced onion for 5–7 minutes until softened. Add the remaining garlic, the remaining 1 tablespoon cumin, smoked paprika, oregano, coriander, cayenne, and cinnamon; stir for 1–2 minutes until fragrant.
- Pour in the beer and scrape up any browned bits from the bottom of the pot; simmer 2–3 minutes. Stir in the chile paste, return the seared beef with its juices, add 3 cups (720 ml) broth, apple cider vinegar, and brown sugar, then bring to a boil.
- Reduce heat to low, cover the pot with the lid slightly ajar, and simmer gently for 2–3 hours, stirring every 30 minutes, until the beef is fork-tender and the sauce has thickened.
- Whisk the masa harina into the remaining 1 cup (240 ml) broth until smooth, then stir it into the chili along with the chopped dark chocolate. Simmer uncovered for 20–30 minutes, taste and adjust seasoning, then rest for 10–15 minutes before serving.
Notes
- Don't skip toasting the chiles. Toasting releases essential oils and dramatically deepens flavor — untoasted chiles taste flat by comparison.
- Sear in small batches. Crowding the pot causes the beef to steam rather than brown, losing crucial caramelized flavor.
- Use chuck roast, not lean beef. The marbling and connective tissue break down during the long simmer, creating tender, juicy meat; lean cuts will turn tough.
- Keep the simmer gentle. High heat makes the beef chewy — aim for just a few bubbles breaking the surface every few seconds.
- Make it ahead. Texas chili tastes even better the next day as the flavors meld and deepen overnight in the refrigerator.
- Adjust consistency. If the chili becomes too thick during cooking, stir in beef broth ¼ cup (60 ml) at a time until you reach your desired consistency.
- Storage: Refrigerate in airtight containers for up to 5 days, or freeze in portioned containers for up to 3 months.
- No dried chiles? Substitute ¼ cup (28 g) high-quality chili powder plus 1 tablespoon smoked paprika and skip the chile paste step — flavor won't be as complex but still good.
- Slow cooker option: Sear beef and sauté onions on the stovetop first, then transfer everything to the slow cooker and cook on low 6–8 hours or high 3–4 hours.
- Instant Pot option: Use the sauté function for searing and aromatics, then pressure cook on high for 35 minutes with natural release.