Name: Texas Chili Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Tex-Mex
Ingredients: 3 ancho peppers; 3 pasilla peppers; 3 New Mexican dried peppers (variety preferred); 2.5 pounds beef chuck (cut into bite-sized cubes); 2 teaspoons cumin; Salt and pepper to taste; 2 tablespoons olive oil; 1 medium white onion (chopped); 3 jalapeno peppers (chopped); 2 serrano peppers (optional for extra heat); 4 cloves garlic (chopped); 2 cups beef stock (or dark beef broth); 2.5 cups water (+ more as needed); 2 tablespoons masa harina (corn flour, for thickening if desired); 1 tablespoon brown sugar

Description

This Texas Chili Recipe offers a hearty, satisfying experience that embodies the essence of Tex-Mex cuisine. Packed with rich flavors and a perfect balance of spice, it’s an ideal dish for game days, family gatherings, or cozy evenings at home. What sets this recipe apart is its focus on tender beef and vibrant peppers, ensuring every bite is bursting with meaty goodness. Customizable to suit your taste, you can adjust the heat level by varying the types of peppers used. Serve it with your favorite toppings or sides for a complete and delicious meal that tastes even better the next day.

Ingredients

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3 ancho peppers
3 pasilla peppers
3 New Mexican dried peppers (variety preferred)
2.5 pounds beef chuck (cut into bite-sized cubes)
2 teaspoons cumin
Salt and pepper to taste
2 tablespoons olive oil
1 medium white onion (chopped)
3 jalapeno peppers (chopped)
2 serrano peppers (optional for extra heat)
4 cloves garlic (chopped)
2 cups beef stock (or dark beef broth)
2.5 cups water (+ more as needed)
2 tablespoons masa harina (corn flour, for thickening if desired)
1 tablespoon brown sugar

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Instructions

Prepare the chili paste by toasting the dried peppers in a dry pan for 1-2 minutes on each side until fragrant. Soak in hot water for 20 minutes, then blend with some soaking water until smooth.
Coat cubed beef with cumin, salt, and pepper. Sear in a large pot with olive oil over medium-high heat until browned. Remove and set aside.
In the same pot, sauté chopped onions and jalapeños until softened, then add garlic.
Return beef to the pot and stir in the chili paste; cook for a few minutes.
Add beef stock and water; bring to a boil before reducing heat to simmer for about 2 hours.

Prep Time: 30 minutes
Cook Time: 120 minutes
Category: Main
Method: Simmering
Cuisine: Tex-Mex

Nutrition

Serving Size: Approximately 1 cup (240g)
Calories: 380
Sugar: 3g
Sodium: 850mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg