Texas Chili Recipe
Texas chili recipe, also known as “Chili con Carne,” is a robust and spicy dish that is perfect for any occasion, from game nights to cozy family dinners. Unlike other chili varieties that include beans or tomatoes, Texas chili sticks to the basics: meat, chiles, and spices. This recipe celebrates the authentic flavors of Texas-style chili with its rich, beefy base and slow-cooked intensity.
History of Texas Chili Recipe:
Chili con carne, which translates to “chili with meat,” has deep roots in Texas, going back to the 1800s. Some historians believe it originated from working-class Mexican women known as “Chili Queens,” who sold the dish in San Antonio’s plazas. The dish has evolved over time, but the core ingredients—meat, dried chiles, and a range of spices—remain the same. The purists of Texas believe chili shouldn’t have beans or tomatoes, keeping it straightforward yet incredibly flavorful.
Texas Chili Recipe
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon for stirring
- Small skillet for toasting chiles
- Measuring spoons and cups
Ingredients
- 2 pounds beef chuck or brisket, cut into 1-inch cubes
- 4 dried ancho chiles
- 2 dried guajillo chiles
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2 teaspoons cayenne pepper (adjust for desired heat)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste (optional, for added depth)
- 4 cups beef broth
- 2 tablespoons masa harina (corn flour) (for thickening)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Remove the stems and seeds from the dried ancho and guajillo chiles. Heat a small skillet over medium heat and toast the chiles for about 2 minutes until they become fragrant
- Be careful not to burn them. Once toasted, place the chiles in a bowl and cover them with hot water for about 20 minutes to soften.
- After the chiles have softened, drain the water and blend them with 1 cup of beef broth in a blender until smooth. This chile paste will be the flavor foundation of your Texas chili.
- In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches to avoid overcrowding the pot. Cook each batch until browned on all sides, then remove the meat and set aside.
- In the same pot, add the chopped onions and cook for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Stir in the cumin, paprika, oregano, garlic powder, and cayenne pepper. Cook the spices for 1 to 2 minutes to enhance their flavors.
- Return the seared beef to the pot, along with the chile paste and the remaining beef broth. Stir in the tomato paste if you're using it. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 2.5 to 3 hours, stirring occasionally. This slow-cooking method allows the flavors to develop fully.
- In the final 30 minutes of cooking, mix 2 tablespoons of masa harina with a little water to create a slurry. Stir it into the chili to thicken the sauce. If the chili becomes too thick, you can add more beef broth or water.
- Taste the chili and adjust the salt, pepper, or cayenne for heat. Let it simmer uncovered for the last 10 minutes to slightly reduce and intensify the flavors.
- Ladle the chili into bowls and garnish with your favorite toppings like shredded cheese, chopped onions, or fresh cilantro. Serve with cornbread or tortilla chips for a complete meal.
Video
Similar Recipes You Might Like:
– Beef and Bean Chili – A heartier version that includes beans.
– Chicken Chili Verde – A tangy, tomatillo-based chili with chicken.
– Vegetarian Chili – For those looking for a plant-based version with beans and vegetables.
– Cincinnati Chili – A sweeter, spiced chili served over spaghetti.
– Turkey Chili – A lighter option made with ground turkey instead of beef.
Frequently Asked Questions (FAQs) About Texas Chili Recipe:
1. Can I use ground beef instead of beef cubes?
Yes, you can substitute ground beef if you prefer, though using beef cubes gives the chili a heartier texture.
2. Is it okay to add beans or tomatoes to Texas chili?
Traditional Texas chili doesn’t include beans or tomatoes, but feel free to add them if you like. Just note that it will be a different style of chili.
3. How can I make my chili spicier?
You can increase the amount of cayenne pepper or add fresh jalapeños for extra heat.
4. Can I make Texas chili in a slow cooker?
Yes, after searing the meat and preparing the chile paste, transfer everything to a slow cooker and cook on low for 6-8 hours.
5. What can I serve with Texas chili?
Cornbread, tortilla chips, rice, or even baked potatoes are all great options to serve alongside chili.
6. What kind of beef works best for Texas chili?
Beef chuck or brisket is ideal because they become tender after slow cooking. Ground beef works, but it won’t have the same texture.
7. Can I make this chili less spicy for kids?
Yes, reduce or omit the cayenne pepper and use mild chiles like ancho for a milder flavor.
8. How do I thicken my chili without masa harina?
You can use cornstarch or let the chili simmer uncovered to reduce and naturally thicken.
9. Can I cook this on a stovetop if I don’t have a Dutch oven?
Yes, any large pot will work for stovetop cooking, just ensure you keep it on low heat for proper simmering.
Conclusion:
Texas chili is a no-fuss, classic dish that brings together bold flavors and hearty ingredients. Whether you’re new to chili-making or a seasoned pro, this recipe will give you a taste of authentic Texas cuisine. Serve it up at a weekend gathering, and you’ll have everyone asking for seconds!
YouTube Video Credits:
The Urban Cowgirl
Leave a Reply