Texas Chili

A bold, no-beans Texas-style chili made with chunks of well-marbled beef chuck simmered low and slow in a deeply spiced chile pepper sauce. Rich, smoky, and thick enough to stand a spoon in — this is chili the way it started, straight from the Lone Star State.

By YumYum Editorial · American Comfort

Prep: 20 min · Cook: 2 min · Total: 22 min · Serves 6

Ingredients

• 3 lbs beef chuck roast, cut into 1/2-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 dried ancho chiles, stemmed, seeded, and finely chopped
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1 (14.5 oz) can crushed tomatoes
• 1 tablespoon masa harina or cornmeal (for thickening)
• to taste Salt and black pepper, to taste
• to taste Shredded cheddar, diced onion, and lime wedges, for serving

Instructions

1. Pat the beef cubes dry and season generously with salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat and brown the beef in batches, about 3-4 minutes per side, without crowding the pot. Set aside.
3. Add the onion to the same pot and sauté for 5 minutes until softened, then add the garlic and cook for 1 minute more.
4. Stir in the chili powder, cumin, chopped ancho chiles, smoked paprika, oregano, and cayenne, toasting for 1 minute until fragrant.
5. Add the tomato paste and stir to coat, then return the beef to the pot along with the beef broth and crushed tomatoes.
6. Bring to a simmer, cover, and cook over low heat for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender.
7. Stir in the masa harina during the last 15 minutes of cooking to thicken the chili to a rich, clinging consistency.
8. Taste and adjust salt, pepper, and heat, then ladle into bowls and top with shredded cheddar, diced onion, and a squeeze of lime.