Texas Chili
- Yield 8
- Prep 25 minutes
- Cook 25 minutes
- Total 50 minutes
Texas Chili is a soup recipe on Avoteb. The yield on the card is 8. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 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
Method
Sear the beef. Warm the oil in a large Dutch oven over medium-a hot burner. Tip in the beef in batches, searing until browned on all sides. Move to a plate and keep nearby.
Sauté the aromatics. Tip in onion and jalapeño to the same pot and sauté for 4–5 minutes, until softened. Stir in garlic and cook 1 minute more.
Bloom the spices. Stir in chili powder, ancho powder, cumin, paprika, oregano, salt, and pepper. Toast for 30 seconds until fragrant, then add tomato paste and cook another minute.
Build the base. Put back the beef to the pot along with the crushed tomatoes and beef stock. Whisk well, scraping up any browned bits from the bottom.
Let it bubble gently low and slow. Raise to a boil, then reduce heat to low. Partially cover and let it bubble gently 2–2½ hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and rich. Tip in extra stock if it gets too thick.
Thicken (skippable). If you prefer an even heartier texture, whisk masa harina with ¼ cup water and stir it into the chili during the last 10 minutes of simmering.
Finish and serve. Stir in lime juice to brighten. Taste and add extra salt or seasonings as needed. Plate warm with your favorite toppings and enjoy!
