Texas Chili is all about the beef. It’s beef, chiles, and spices (no beans!).
Chili Powder: It’s Important
Don’t use pre-mixed packets. Use ground chiles like Ancho, Pasilla, and Guajillo. Toast the spices before adding liquid to make them taste better.
Cook It Slow:
The long simmer (2.5 to 3 hours) is important. It helps the flavors mix.
Cook-Off Tips:
- Masa: Mix 1-2 tablespoons of masa harina (corn flour) with water and stir it in just before serving.
- Beer: Use dark beer (like stout) instead of some of the beef broth while it simmers.
Recipe: Authentic Texas Chili
- Prep: 20 minutes
- Cook: 3 hours
- Serves: 8
What You Need:
- 3 lbs beef chuck, cut into cubes
- 2 tbsp oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup chili powder
- 1 tbsp cumin, 1 tsp oregano
- 1 can crushed tomatoes (optional)
- 4 cups beef broth (or 3 cups broth and 1 cup dark beer)
- Salt and cayenne pepper
- 1-2 tbsp masa harina mixed with water (optional)
How to Make It:
- Sear: Heat oil in a pot. Cook the beef cubes until browned. Take them out.
- Bloom Spices: Add onion and cook until soft. Stir in garlic, chili powder, cumin, and oregano. Cook for 2 minutes.
- Simmer: Put the beef back in the pot. Add tomatoes and beef broth. Cook until the beef is soft (at least 2.5 hours).
- Finish: Stir in the masa if you’re using it. Add salt and cayenne. Serve with cheese, sour cream, onion, and cornbread.