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3 h 5 min
|
intermediate
|
high-protein
This hearty Texas chili skips the beans and leans hard into tender beef, smoky dried chilies, and bold, rich flavor.
It’s perfect for cold nights, game-day gatherings, or anytime you want a cozy, stick-to-your-ribs one-pot dinner.
The homemade chili paste, touch of cocoa, and masa harina give it a deep, restaurant-quality taste with a thick, velvety sauce.
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Place all measured ingredients on the counter so you can see everything before you start.
Use one cutting board for vegetables and another for raw meat to keep things food safe.
Check each dried chile for stems and seeds and remove any remaining ones with your fingers or kitchen scissors.
Quickly rinse the chiles under cool water to remove dust, then pat them dry with paper towels.
Heat a large dry skillet over medium heat until warm, about one minute.
Add the chiles in a single layer and toast, turning often, until fragrant and pliable, about one minute total.
If a chile starts to smoke or smell sharp, pull it out right away so it does not burn.
Place the toasted chiles in a heat-safe bowl that can hold at least four cups of liquid.
Pour 1½ cups of the hot beef broth over the chiles, pressing them down so they are submerged.
Let the chiles soak until very soft and flexible, about 20 minutes, while you prepare the beef.
Add the soaked chiles and their soaking liquid to a blender.
Pour in the remaining ½ cup hot beef broth.
Add the garlic cloves, apple cider vinegar, cumin, Mexican oregano, and smoked paprika.
Blend until the mixture looks very smooth and no pieces of chile skin are visible.
If your blender struggles, stop it, scrape the sides, and blend again until everything moves easily.
For an extra smooth chili, you can press the paste through a fine-mesh strainer, but this step is optional.
Pat the beef cubes dry on all sides with paper towels so they brown instead of steam.
Sprinkle the beef with about half of the salt and all of the black pepper.
Keep the rest of the salt for seasoning the pot later, after the chili has simmered.
Finely dice the large yellow onion and set it aside in a bowl.
Place a large heavy pot or Dutch oven on the stove over medium-high heat.
Add the oil and let it heat until it shimmers and flows easily across the pot.
Add about one third of the beef cubes in a single layer, leaving space between each piece.
Let the beef brown without moving it for two to three minutes, then turn the pieces and brown the other sides.
Transfer the browned beef to a clean bowl and repeat with the remaining beef, adding a little more oil if needed.
Turn the heat down to medium and add the diced onion to the same pot.
Stir often and cook until the onion is soft and lightly golden, about 5 to 7 minutes.
If the bottom of the pot looks very dark, splash in a tablespoon of broth and scrape up the browned bits.
Add the tomato paste, cocoa powder, and crumbled beef bouillon cube to the onions.
Cook this mixture, stirring constantly, until the tomato paste darkens slightly and smells sweet, about two minutes.
Pour the blended chili paste into the pot with the onion mixture.
Stir well and cook, stirring often, until the paste thickens slightly and darkens, about 5 minutes.
If it starts to stick, turn the heat down a little and add a small splash of broth.
Return all the browned beef and any juices from the bowl to the pot.
Pour in 1½ cups beef broth and add the brown sugar and the remaining salt.
Stir everything together, making sure the beef is mostly covered with liquid and sauce.
Turn the heat to medium-high and bring the pot just to a gentle boil.
Once it starts bubbling, turn the heat down low so the chili simmers with small, steady bubbles.
Cover the pot with the lid slightly cracked and simmer, stirring every 20 minutes, for about 1½ to 2 hours.
If the liquid level gets low or the chili seems too thick, stir in a little extra broth.
The chili is ready for thickening when the beef is very tender and breaks apart with a spoon.
In a small bowl, stir the masa harina with about ¼ cup cool water to make a smooth paste.
Turn the heat to medium and slowly stir the masa mixture into the simmering chili.
Simmer the chili uncovered for 10 to 15 minutes, stirring often, until it thickens to your liking.
Turn off the heat and taste a spoonful of the liquid and a piece of beef.
Add a pinch more salt if the flavors taste flat, or a pinch more brown sugar if slightly bitter.
If you want more heat, stir in crushed red pepper or a little extra chili paste if you reserved some.
Let the chili rest off the heat for at least 10 minutes so the flavors settle.
Ladle the hot chili into bowls, making sure each serving gets plenty of tender beef.
Top with diced raw onion, shredded sharp cheddar, sliced jalapeños, and a spoonful of sour cream if you like.
Serve with warm cornbread and lime wedges on the side for squeezing over each bowl.
| Energy | 416 | kcal |
|---|---|---|
| Protein | 51 | g |
| Total Fat | 17 | g |
| Carbohydrates | 16 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This Texas chili makes an amazing base for loaded baked potatoes, chili nachos, or classic chili-cheese hot dogs.
For a cozy spread, pair it with warm cornbread, crisp salad, and icy cold beer or sweet tea.
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