Texas Chili
Savor the bold and hearty flavors of Texas chili with this meaty Texas Chili recipe. Made with a fiery blend of spices and chunks of tender slow-cooked beef the size of Texas.
Servings: 8
Calories: 423kcal
Equipment
- 1 Large Dutch Oven
Ingredients
- 3.5 pounds boneless beef chuck roast trimmed of excess fat, cut into ½ inch cubes
- salt and pepper to taste
- 6 Tablespoons olive oil divided
- 3 jalapeños seeded and diced
- 1 large onion diced
- 4 garlic cloves minced
- 1 chipotle pepper in adobo sauce seeded and finely chopped
- 3 Tablespoons tomato paste
- 4 cups beef stock
- ½ cup water
Seasonings
- 2 Tablespoons chili powder
- 2 Tablespoons smoked paprika
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano
- 2 teaspoons chipotle chili powder
- 1 teaspoons sugar
- 1 teaspoon ground coriander
Instructions
- Season the beef with salt and pepper.
- Heat oil in a large dutch oven over medium heat. Add a single layer of beef and brown all sides. Place in a separate bowl and continue this process until all the beef has been browned.
- Add 2 Tablespoons of oil to the dutch oven and add the jalapeño peppers and onion. Sauté for 10 minutes until onions are softened. Do not brown them.
- Add beef back to the dutch oven and remaining ingredients.
- Bring chili to a boil then turn the heat to low.
- Simmer, uncovered, for 3 to 3 ½ hours stirring occasionally so it doesn't stick. If it becomes too thick, add more water to thin.
- Serve plain or with sliced fresh jalapeños ,shredded cheese and sour cream.
Notes
*You can also use stew meat or ground beef for this recipe
Nutrition
Calories: 423kcal | Carbohydrates: 9g | Protein: 48g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 123mg | Sodium: 442mg | Potassium: 1119mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1772IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 6mg