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Authentic Texas Chili Recipe

Authentic Texas Chili Recipe
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★★★★★

5.2 from 19 reviews

This Authentic Texas Chili recipe features tender chuck roast simmered with a complex blend of dried ancho and guajillo chiles, aromatic spices, and optional ingredients like diced tomatoes and brewed coffee. Slow-cooked to perfection, this chili captures the rich, bold flavors of traditional Texas cuisine without beans or fillers, delivering a hearty and deeply satisfying meal.

Ingredients

Scale

Meat

  • 3 lbs Chuck Roast, cut into 1-inch cubes or coarsely ground

Chiles and Spices

  • 1/4 cup Authentic Texas Style Chili Powder
  • 3–5 Dried Ancho Chiles, stems and seeds removed
  • 2–3 Dried Guajillo Chiles (optional), stems and seeds removed
  • 2 tbsp Ground Cumin
  • 1 tbsp Mexican Oregano (or regular oregano)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper (adjust to taste)

Aromatics

  • 1 Large White Onion, diced
  • 4–6 Cloves Garlic, minced or pressed

Liquids

  • 4 cups Beef Broth
  • 1 cup Strong Brewed Coffee (optional)
  • 1 (12 oz) Can Diced Tomatoes (optional, preferably fire-roasted)

Other Ingredients

  • Salt and Black Pepper, to taste
  • Vegetable Oil or Beef Tallow, about 2 tablespoons, for browning

Instructions

  1. Rehydrate and Puree the Dried Chiles: Wearing gloves, remove stems and seeds from ancho and guajillo chiles. Simmer chiles in about 2 cups water for 15-20 minutes until softened. Transfer chiles and 1 cup of soaking liquid to a blender and puree until smooth. Strain through a fine-mesh sieve, pressing solids to extract liquid, then set aside.
  2. Brown the Beef: Cut chuck roast into 1-inch cubes or coarsely grind it. Pat dry thoroughly. Heat oil or beef tallow in a heavy pot over medium-high heat, then brown beef in batches without overcrowding until deeply browned on all sides. Remove and set beef aside.
  3. Sauté Aromatics and Spices: Add diced onion to the pot and sauté until softened and translucent, about 5-7 minutes. Scrape up browned bits from the bottom. Add garlic, chili powder, cumin, oregano, smoked paprika, and cayenne pepper; cook stirring for about 1 minute until fragrant.
  4. Combine Ingredients and Simmer: Stir in the chile puree and cook 2-3 minutes. If using, add diced tomatoes. Return browned beef to pot. Pour in beef broth and coffee if using; stir to combine. Bring to a simmer, reduce heat to low, cover, and simmer gently for 2-3 hours or longer for deeper flavor. Stir occasionally.
  5. Season and Adjust: After at least 2 hours, taste and season with salt and black pepper. Adjust heat with more cayenne if desired. Optionally, simmer uncovered for up to another 1-2 hours to thicken chili.
  6. Serve and Enjoy: Let chili rest for 15-20 minutes before serving to allow flavors to meld. Serve hot with your favorite toppings and enjoy the rich, authentic taste of Texas chili.

Notes

  • Wearing gloves when handling dried chiles prevents skin irritation.
  • Removing seeds and membranes from chiles controls the chili’s heat intensity.
  • Browning the beef in batches ensures proper searing, avoiding steaming the meat.
  • Using Mexican oregano provides a more authentic flavor but can be substituted with regular oregano.
  • Omitting diced tomatoes maintains the traditional tomato-free Texas chili style.
  • Simmering longer enhances flavor and tenderness, but be sure to stir occasionally.
  • Adding brewed coffee is optional but adds a subtle depth without a coffee taste.
  • Resting chili after cooking allows flavors to deepen and meld beautifully.

Nutrition

Keywords: Texas chili, authentic chili recipe, chuck roast chili, dried chile chili, chili without beans, southwestern chili, spicy beef chili

Find it online: https://foodbylina.com/authentic-texas-chili-recipe/