Entree: United States – Texas – Texas Chili

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large (about 8 oz / 225 g) yellow onion, finely chopped
- 4 cloves garlic, minced (about 16 g)
- 4 dried ancho chiles (about 1.2 oz / 35 g), stems and seeds removed
- 3 dried guajillo chiles (about 0.9 oz / 25 g), stems and seeds removed
- 2 cups (480 ml) hot water (for soaking chiles)
- 3 cups (720 ml) low-sodium beef broth, divided
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) ground cumin
- 1 tbsp (8 g) Mexican oregano (or regular oregano if unavailable)
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 to 1/2 tsp (1–2 g) cayenne pepper or to taste (optional, for heat)
- 3 tbsp (24 g) masa harina (corn flour) plus 1/2 cup (120 ml) water to form a slurry
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 1 1/2 cups (285 g) long-grain white rice, rinsed
- 3 cups (720 ml) water (for cooking rice)
- 1 tsp (5 g) salt (for rice)
- Optional garnishes: 1/2 cup (55 g) diced white onion; 1/2 cup (30 g) chopped fresh cilantro; 1 cup (115 g) shredded cheddar cheese; lime wedges; sliced pickled jalapeños

Instructions

Short Description:
A hearty, meat-forward Texas chili (no beans) built on browned beef, rehydrated dried chiles, bold spices, and a masa-thickened gravy, served over rice and garnished for a complete main course.

Regional Notes:
This Texas version emphasizes beef and dried chili peppers and omits beans, following the classic Texas "chili con carne" tradition. It focuses on deep beef flavor, toasted rehydrated chiles, and slow simmering rather than tomato-heavy or bean-based styles found elsewhere.

1. Rinse and start the rice: combine 1 1/2 cups (285 g) rinsed long-grain rice, 3 cups (720 ml) water, and 1 tsp (5 g) salt in a saucepan. Bring to a boil, reduce to low, cover and simmer 18 minutes. Remove from heat and keep covered.
2. Prepare chiles: briefly toast the dried ancho and guajillo chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Place in a bowl, pour 2 cups (480 ml) hot water over them, and soak 20 minutes until softened.
3. Make chile purée: Transfer soaked chiles (reserve soaking liquid), 2 cloves of the minced garlic, and 1 cup (240 ml) of the reserved soaking liquid to a blender. Purée until smooth and set aside.
4. Brown the beef: pat beef cubes dry and season lightly with salt and pepper. Heat 2 tbsp (30 ml) vegetable oil or lard in a large heavy-bottomed Dutch oven over medium-high heat. In batches, brown beef on all sides without crowding (about 6–8 minutes per batch). Remove browned beef to a plate and repeat until all beef is browned.
5. Sauté aromatics: Reduce heat to medium, add the chopped onion to the pot and cook 6–8 minutes until softened and starting to brown. Add remaining 2 cloves garlic and cook 30 seconds until fragrant. Stir in 2 tbsp (30 g) tomato paste and cook 1–2 minutes to caramelize the paste.
6. Add spices and chile purée: Stir in 2 tbsp (16 g) ground cumin, 1 tbsp (8 g) Mexican oregano, 1 tsp (2 g) smoked paprika, and 1/4–1/2 tsp cayenne (if using). Pour in the reserved chile purée and scrape up any browned bits from the pot.
7. Combine beef and liquid: Return all browned beef to the pot. Pour in the remaining 2 cups (480 ml) beef broth (reserve 1 cup for later if needed) and bring to a simmer. The liquid should just cover the beef; add up to 1 cup (240 ml) additional broth if necessary.
8. Slow simmer: Reduce heat to low, cover slightly ajar, and simmer gently for 1.5–2 hours, stirring occasionally, until beef is very tender. If liquid reduces too quickly, add reserved broth by 1/2-cup increments.
9. Thicken with masa: In a small bowl whisk 3 tbsp (24 g) masa harina with 1/2 cup (120 ml) water to form a smooth slurry. Stir the slurry into the chili and simmer uncovered 10–15 minutes until the sauce thickens and coats the meat.
10. Finish and season: Stir in 1 tbsp (15 ml) apple cider vinegar and 1 tsp (4 g) sugar (if using). Taste and adjust salt and heat as needed. If the chili is too thick, thin with up to 1 cup (240 ml) beef broth.
11. Serve: Spoon cooked rice onto shallow bowls or plates, ladle Texas chili over the rice, and offer optional garnishes: diced white onion, chopped cilantro, shredded cheddar, lime wedges, and pickled jalapeños.