Texas chili is wonderfully flavorful and the ideal dish to fill a hungry gathering. This recipe will give your Texas chili bowl a bit of elegance by containing a big piece of beef (chuck is ideal) and an intriguing variety of spices.
Texas Chili does not contain beans, unlike a traditional chili dish made with ground beef. For dipping, serve it with a sizable piece of cornbread or garlic bread!
Describe The Texas Chili
There is only one thing to keep in mind when making Texas chili. Not a bean! Keep in mind that this regional dish typically calls for stew meat rather than ground beef.
True Texas-style chili, according to purists, should only have stew beef, chiles, and tomatoes since it is intended to let the flavors of the meat and peppers take center stage.
But the majority of folks add some spice, and I include myself among them.
The beef and an odd blend of spices and seasonings, like cinnamon, cumin, and even a tiny bit of unsweetened chocolate, give this Texas chili an incredibly deep flavor.
Incorporate Your Favorites
For this dish, either chuck or stewing beef may be used. Chuck is consistently marbled, and the tissues are cooked until they are melt-in-your-mouth soft over low and moderate heat.
Another excellent alternative is stewing beef, but since different beef cuts might be used, it may not cook as evenly.
Chili is one of the best foods because it allows you to be creative.
Try out all the delicious dried and canned chilies that are available in ethnic food aisles or specialist grocery stores. Peppers like the pasilla, guajillo, or ancho are all fantastic choices.
Making Texas Chili
In an oiled stewpot, brown the stew meat, remove it and set it aside.
Sauté the chili peppers, onions, and garlic in the same saucepan.
Seasonings are added and cooked for a short time.
When the beef is extremely soft, add it together with the remaining ingredients and cook.
Suggestions for Serving
Even though you already know that the best Texas chili recipes don’t call for beans, you can still serve them on the side. Ensure simplicity.
Alternately, mash some pinto, red, and kidney beans and cook them in lard or butter with garlic powder and other seasonings. Additionally, Spanish rice is a fantastic side dish.
Another option for dipping or soaking up that hot sauce is cornbread. Add sour cream or shredded Mexican cheeses to the top of your Texas chili for a delectable finishing touch.
FRIDGE: Leftovers reheat quickly in the microwave or on the stovetop for about four to five days.
Once chilled, this recipe freezes beautifully. Place it in frozen bags or containers with an inch of headspace for expansion. It has a four-month shelf life.
No thawing is required before reheating. Simply take it out, put it in a pot over low heat, and wait until it is piping hot before dishing.
- 4 pounds boneless beef chuck roast trimmed of excess fat, cut into ½-inch chunks
- salt & pepper to taste
- 6 tablespoons olive oil divided
- 3 jalapeno peppers seeded and diced
- 1 large yellow onion diced
- 5 cloves garlic minced
- 1 chipotle pepper in adobo sauce seeded and finely chopped
- 1 can of crushed tomatoes (28 ounces)
- 3 tablespoons tomato paste
- 4 cups beef stock or broth
- 2 bay leaves
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chili powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- Black pepper and kosher salt are used to season the beef.
- 2 tablespoons of oil should be heated at medium-high heat in a big pot to sear the meat. Continue with the leftover beef. Heat has been removed; set aside.
- 30 seconds later, add the final 2 tablespoons of olive oil and heat. Saute the jalapeño peppers and onions for about 10 minutes, or until the onions are tender. (Avoid browning them.)
- Cook for 30 seconds, or just until aromatic, after adding the garlic and salt mixture.
- Restock the pot with the remaining ingredients, including the beef.
- After bringing the chili to a boil, reduce the heat to low.
- Uncovered, simmer for 3 to 3 1/2 hours, stirring regularly to prevent sticking.
- If it gets too thick, add additional stock as necessary.
- Remove the bay leaves before serving, and either serve the dish simply or with sour cream, shredded cheese, or green onions on top.
Add more chipotle peppers or chipotle chili powder to taste if you want to up the heat.
It’s natural for the meat in the chili to somewhat shred while it cooks.