This post contains affiliate links. Please see our disclosure policy.
Texas-Style Chili: A Hearty and Flavorful Classic
Introduction
This recipe is all about deep, rich flavors, a little heat, and some savory beef that makes chili the ultimate comfort food. Let’s dive right into how to make this heartwarming dish that is perfect for a cozy weekend or any occasion!
Shopping List:
Before we begin, here’s everything you’ll need to get started:
- 3 lb chuck roast
- 2-3 jalapeños (adjust heat level to your liking)
- 12 oz diced tomatoes (canned or fresh)
- 3 guajillo chiles
- 3 chiles of your choice (choose your favorites for varying levels of heat)
- 2-3 tablespoons brown sugar
- 1 large onion
- 4 cups beef broth (preferably low-sodium)
- 1 tablespoon Worcestershire sauce
- Sour cream (for garnish)
- Shredded cheese (cheddar or a blend works well)
- 1 tablespoon cumin
- 3-4 cloves of garlic (fresh, minced)
- 1 tablespoon oregano (dried)
- 1 tablespoon cilantro (fresh, chopped)
First things first, prep your veggies and measure out all ingredients.
Cut your Chuck Roast into small pieces and season thoroughly.
Preparing the Chiles
Start by preparing your chiles. First, remove the stems and seeds from the guajillo chiles and the other chiles you’ve chosen (I recommend a mix of mild and spicy varieties, such as ancho and pasilla). Tear the chiles into smaller pieces.
Next, heat a dry skillet over medium heat. Add the chiles to the skillet and toast them for about 1-2 minutes, tossing them gently so they don’t burn. This step really brings out their natural smoky, earthy flavors.
Once toasted, place the chiles in a heatproof bowl and cover them with hot water. Let them soak for about 15 minutes or until they’ve softened. After soaking, blend them in a food processor or blender with a little of the soaking liquid until you get a smooth paste.
Browning the Chuck Roast
While the chiles are soaking, cut your 3 lbs of chuck roast into 1-inch cubes. Heat a large pot or Dutch oven over medium-high heat, adding a little oil. Once hot, add the beef cubes in batches, ensuring they get a nice brown sear on all sides. This step helps build deep flavor.
Once browned, remove the beef from the pot and set aside. In the same pot, lower the heat to medium.
Adding the Rest of the Ingredients
Now it’s time to bring everything together. Add the beef back into the pot with the onions, garlic, and jalapeños. Pour in your beef broth and Worcestershire sauce for some extra umami. Stir in the cumin, oregano, brown sugar, and a pinch of salt and pepper.
Stir in the Chile Paste
Next, add the guajillo and other chile paste you made earlier to the pot. This paste is what gives the chili its deep, smoky, and slightly spicy flavor. Stir it all together, making sure everything is well incorporated.
Add the diced tomatoes and stir. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 2-3 hours, or until the beef is tender and the chili has thickened to your desired consistency. If the chili gets too thick, you can always add a bit more beef broth or water.
Taste and Adjust
After the chili has simmered for a while, taste it and adjust the seasoning as needed. You can add more salt, pepper, or a little more brown sugar if you want a touch of sweetness to balance the heat. If you want even more heat, throw in an extra jalapeño or a pinch of cayenne pepper.
Serving Your Texas-Style Chili
Now that your Texas-style chili is ready, it’s time to serve up this hearty dish! Spoon the chili into bowls, and don’t forget the toppings! A dollop of sour cream will add a creamy contrast to the heat, and a generous sprinkle of shredded cheese adds that perfect cheesy goodness.
For an extra burst of freshness, garnish with freshly chopped cilantro.
Tips for Perfecting Your Chili:
- Meat Choices: Chuck roast is perfect for this recipe due to its marbling, which makes it tender and flavorful after a long simmer. However, you can substitute with ground beef if you prefer a different texture.
- Make It Ahead: Chili always tastes better the next day, so feel free to make it in advance and store it in the fridge. The flavors will have time to meld, and it will be even more delicious the following day.
- Adjusting Spice: If you want to turn down the heat, omit some of the spicier chiles, or remove the seeds from the jalapeños.
Conclusion
Texas-style chili is all about slow-cooked, deeply flavored beef, smoky chiles, and the perfect balance of heat and sweetness. This recipe is sure to become a go-to comfort food in your home, whether you’re cooking for a crowd or enjoying a quiet night in. Serve it up with your favorite toppings, and you’ll have a bowl full of pure chili bliss!
Enjoy and happy cooking!
Downloadable Texas Style Chili Recipe
Texas Style Chili
Ingredients
- 3 lb chuck roast
- 2-3 jalapeños, adjust heat level to your liking
- 12 oz diced tomatoes, canned or fresh
- 3 guajillo chiles
- 3 chiles of your choice, choose your favorites for varying levels of heat
- 2-3 tablespoons brown sugar
- 1 large onion
- 4 cups beef broth, preferably low-sodium
- 1 tablespoon Worcestershire sauce
- Sour cream, for garnish
- Shredded cheese, cheddar or a blend works well
- 1 tablespoon cumin
- 3-4 cloves of garlic, fresh, minced
- 1 tablespoon oregano, dried
- 1 tablespoon cilantro, fresh, chopped
Instructions
Prep Ingredients
- First things first, prep your veggies and measure out all ingredients.
- Cut your Chuck Roast into small pieces and season thoroughly.
Preparing the Chiles
- Start by preparing your chiles.
- First, remove the stems and seeds from the guajillo chiles and the other chiles you’ve chosen (I recommend a mix of mild and spicy varieties, such as ancho and pasilla).
- Tear the chiles into smaller pieces.
- Next, heat a dry skillet over medium heat.
- Add the chiles to the skillet and toast them for about 1-2 minutes, tossing them gently so they don’t burn.
- This step really brings out their natural smoky, earthy flavors.
- Once toasted, place the chiles in a heatproof bowl and cover them with hot water.
- Let them soak for about 15 minutes or until they’ve softened.
- After soaking, blend them in a food processor or blender with a little of the soaking liquid until you get a smooth paste.
Browning the Chuck Roast
- While the chiles are soaking, cut your 3 lbs of chuck roast into 1-inch cubes.
- Heat a large pot or Dutch oven over medium-high heat, adding a little oil.
- Once hot, add the beef cubes in batches, ensuring they get a nice brown sear on all sides. This step helps build deep flavor.
- Once browned, remove the beef from the pot and set aside. In the same pot, lower the heat to medium.
- Adding the Rest of the Ingredients
- Now it’s time to bring everything together.
- Add the beef back into the pot with the onions, garlic, and jalapeños.
- Pour in your beef broth and Worcestershire sauce for some extra umami.
- Stir in the cumin, oregano, brown sugar, and a pinch of salt and pepper.
Stir in the Chile Paste
- Next, add the guajillo and other chile paste you made earlier to the pot.
- This paste is what gives the chili its deep, smoky, and slightly spicy flavor.
- Stir it all together, making sure everything is well incorporated.
- Add the diced tomatoes and stir.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for at least 2-3 hours, or until the beef is tender and the chili has thickened to your desired consistency. If the chili gets too thick, you can always add a bit more beef broth or water.
Taste and Adjust
- After the chili has simmered for a while, taste it and adjust the seasoning as needed.
- You can add more salt, pepper, or a little more brown sugar if you want a touch of sweetness to balance the heat.
- If you want even more heat, throw in an extra jalapeño or a pinch of cayenne pepper.
Serving Your Texas-Style Chili
- Now that your Texas-style chili is ready, it’s time to serve up this hearty dish! Spoon the chili into bowls, and don’t forget the toppings!
- A dollop of sour cream will add a creamy contrast to the heat, and a generous sprinkle of shredded cheese adds that perfect cheesy goodness.
- For an extra burst of freshness, garnish with freshly chopped cilantro.
Notes
- Meat Choices: Chuck roast is perfect for this recipe due to its marbling, which makes it tender and flavorful after a long simmer. However, you can substitute with ground beef if you prefer a different texture.
- Make It Ahead: Chili always tastes better the next day, so feel free to make it in advance and store it in the fridge. The flavors will have time to meld, and it will be even more delicious the following day.
