Texas Chili is the perfect way to feed a hungry crowd and absolutely full of flavor . This recipe is packed with a generous portion of beef (chuck is best) and an interesting array of spices that will lend a touch of sophistication to your Texas chili bowl.
Unlike a classic chili recipe made with ground beef, this recipe doesn’t include beans. Serve it with a big ol’ chunk of cornbread or garlic bread for dipping!
What is Texas Chili?
To make authentic Texas chili, you really only need to remember one thing. No Beans! Also, keep in mind this regional recipe generally uses only stew beef and not ground beef. Purists will argue that true Texas-style chili is designed to let the flavors of beef and peppers to prevail, and therefore they only use stew beef, chilies, and tomatoes.
But most people spice things up to some degree, and I’m in that camp. This Texas chili has an amazing rich flavor that comes from not only the beef, but also an unexpected combination of spices and ingredients, including cinnamon, cumin, and even a pinch of unsweetened cocoa!
BEEF for this recipe can be either stewing beef or chuck. Chuck is uniformly marbled and the tissues break down cooked over low and slow heat until melt in your mouth tender. Stewing beef is another great option but can be made up of various cuts of beef so it doesn’t cook as uniformly.
One of the best things to love about chili is that it lets you exercise your creativity, so go ahead and experiment with all those delightful dried and canned chilies available in specialty grocery stores or even ethnic food aisles. Guajillo, ancho or pasilla peppers are all excellent options.
By now you know that the best Texas chili recipes contain no beans, but that doesn’t mean you can’t serve them on the side. Keep it simple. Or, mash up some kidney, red and pinto beans, and refry with some butter or lard, garlic powder and other spices. Spanish rice also make an excellent companion dish.
Cornbread should also be considered for dipping or soaking up that spicy sauce. For a tasty finishing touch, top your Texas chili with sour cream or shredded Mexican cheeses.
FRIDGE: Leftovers will keep about 4-5 days in the fridge and easily reheat on the stove top or in the microwave.
FREEZER: This recipe freezes perfectly once cooled. Pack it into freezer containers, leaving an inch of headspace for expansion or even freezer bags. It will keep for up to four months. No need to thaw before reheating. Just remove and place in a pot on low heat, and allow to get piping hot before serving.
Texas chili is a delicious, hearty meal full of beef and flavor!
Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.
If you want to add additional heat, add more chipotle peppers or chipotle chili powder to taste.
While cooking the meat in the chili should slightly shred – this is normal.