Original Texas Chili

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Texas Chili, also known as “Texas Red,” is a bold and hearty dish that embodies the rich culinary traditions of the Lone Star State. Unlike other chili styles, authentic Texas Chili contains no beans or tomatoes—just tender chunks of beef simmered slowly in a vibrant, spicy blend of dried chilies and robust seasonings. This cowboy classic dates back to the 1800s and was originally cooked by trail cooks and cattlemen over open fires. It’s a deeply flavorful and rustic meal that has stood the test of time, often featured at cook-offs and proudly served in homes across Texas.

Why You’ll Love Texas Chili

You’ll love Texas Chili for its rich depth of flavor and melt-in-your-mouth beef. The slow-cooked meat absorbs the bold, smoky flavors of the chili-based sauce, delivering a complex and satisfying experience in every bite. Free from fillers like beans and tomatoes, this chili puts all the focus on quality meat and perfectly balanced heat. Whether you’re preparing it for a chilly evening or a tailgate party, Texas Chili brings warmth, spice, and a touch of southern pride to the table.

Expert Tips and Tricks

  • Use a mix of dried chilies like ancho, pasilla, and guajillo for a richer, authentic flavor profile.
  • Toast dried chilies briefly before blending to enhance their aroma and depth.
  • Cut the beef into uniform chunks to ensure even cooking and tenderness.
  • Sear the beef in batches to get a deep brown crust and avoid steaming.
  • Simmer the chili low and slow for at least 2–3 hours to develop its full flavor.
  • If the chili gets too thick, add beef broth a little at a time.
  • Let the chili rest 30 minutes after cooking before serving to allow the flavors to meld.

Recipe Variations and Possible Substitutions

  • Swap beef chuck for brisket or venison for a twist.
  • Use ground beef for a quicker-cooking version, though it’s less traditional.
  • Add a small amount of tomato paste if you prefer a touch of sweetness and umami.
  • For a spicier version, include chipotle peppers or crushed red pepper flakes.
  • Gluten-Free: Ensure all spices and beef broth are certified gluten-free.
  • Dairy-Free: This recipe is naturally dairy-free unless toppings like sour cream or cheese are added.
  • Low-Carb/Keto: This recipe is inherently low in carbs, making it great for keto diets.

Serving and Pairing Suggestions

Texas Chili is best served hot in a bowl, garnished with chopped onions, shredded cheddar, and a side of cornbread or saltine crackers. It also pairs well with a crisp lager, a glass of dry red wine, or a sweet tea. For a heartier meal, serve it over a bed of rice or mashed potatoes. It’s equally delicious spooned onto baked potatoes or used as a topping for chili dogs or nachos. No matter how you serve it, Texas Chili brings a punch of flavor that elevates any occasion.

Storage and Reheating Tips

  • Store in an airtight container in the refrigerator for up to 4 days.
  • Freeze in freezer-safe bags or containers for up to 3 months.
  • Reheat on the stovetop over medium-low heat until warmed through.
  • Microwave individual portions in a covered dish, stirring every 60 seconds.
  • Use a slow cooker to gently reheat larger batches for parties.
  • Add a splash of beef broth when reheating to keep it moist.
Texas Chili

Texas Chili

Yield: 6
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Authentic Texas Chili recipe made with tender beef and a rich chili pepper sauce—no beans, no tomatoes, just bold flavor the Texan way.

Ingredients

  • 3 lbs beef chuck, cut into 1-inch cubes
  • 4 dried ancho chilies
  • 2 dried guajillo chilies
  • 1 dried pasilla chili
  • 1 tbsp cumin seeds
  • 1 tbsp smoked paprika
  • 2 tsp dried oregano
  • 1 tbsp cocoa powder (optional for richness)
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 3 cups beef broth
  • 2 tbsp apple cider vinegar
  • 1 tsp kosher salt (more to taste)
  • 1 tsp freshly ground black pepper
  • 2 tbsp oil (for searing)

Instructions

  1. Prepare the Chilies: Remove stems and seeds from the dried chilies. Toast them in a dry skillet over medium heat for 1–2 minutes until fragrant, then soak them in hot water for 20 minutes.
  2. Make the Chili Paste: Drain the soaked chilies and blend with 1 cup of beef broth, cumin seeds, oregano, paprika, cocoa powder, and garlic until smooth. Set aside.
  3. Sear the Beef: In a large Dutch oven, heat oil over medium-high heat. Sear beef cubes in batches, turning to brown all sides. Remove and set aside.
  4. Cook the Onion: In the same pot, add a little more oil if needed and sauté the onion until soft and translucent.
  5. Combine Ingredients: Return beef to the pot. Stir in the chili paste, remaining beef broth, vinegar, salt, and pepper.
  6. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours, stirring occasionally. Add more broth if the chili becomes too thick.
  7. Adjust Seasoning: Taste and adjust salt, pepper, or vinegar to balance the flavors.
  8. Rest and Serve: Let the chili rest uncovered for 30 minutes before serving to intensify the flavor.

Notes

  • Use a high-quality beef broth for maximum depth.
  • Blend the chili paste very smooth to avoid grainy texture.
  • Don’t rush the simmering process—it’s essential for tender meat.
  • Resting the chili after cooking improves the flavor dramatically.
  • A touch of vinegar helps brighten and balance the richness.

    • Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 607Total Fat: 27gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 241mgSodium: 1142mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 82g
    © Chasety.com
    Cuisine: American Texan

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