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Texas Chili

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A hearty Texas-style chili featuring tender beef chuck, bold chile spices, and a rich slow-simmered sauce. Finished with lime juice and customizable toppings, it is perfect for a comforting meal.

Ingredients

  • 3 pounds beef chuck roast (cut into 2-inch chunks)
  • 2 tablespoons neutral oil
  • 1 large yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 jalapeño (minced (seeds removed for less heat))
  • 2 tablespoons chili powder
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons fine sea salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 (14-ounce) can crushed or diced tomatoes
  • 3 cups beef stock (plus more as needed)
  • 2 tablespoons masa harina (optional (for thickening))
  • 1–2 tablespoons lime juice (to finish)
  • Optional toppings: chopped white onion, cilantro, shredded cheddar, sliced jalapeños, or tortilla chips

Instructions

  1. Heat the oil in a large Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides. Transfer the beef to a plate and set aside.
  2. Add the onion and jalapeño to the same pot and sauté for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute more.
  3. Stir in the chili powder, ancho chile powder, cumin, smoked paprika, oregano, salt, and pepper. Toast for 30 seconds until fragrant, then add tomato paste and cook for another minute.
  4. Return the beef to the pot with the crushed tomatoes and beef stock. Stir well, scraping up any browned bits from the bottom of the pot.
  5. Bring the chili to a boil, then reduce heat to low. Partially cover and simmer for 2–2½ hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and rich. Add extra stock if needed.
  6. For a thicker texture, whisk masa harina with ¼ cup water and stir it into the chili during the last 10 minutes of simmering.
  7. Stir in lime juice to finish. Taste and adjust salt or seasonings as needed. Serve warm with desired toppings.

Notes

  • Remove jalapeño seeds for a milder chili or keep them for more heat.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The chili flavor often improves after resting overnight.
  • Serve with gluten-free toppings if following a gluten-free diet.

Nutrition

Find it online: https://yumfamilyrecipes.com/texas-chili/