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Authentic Texas Chili

A sacred Texas dish with bold, smoky heat featuring tender chunks of beef and no beans, made with a perfect blend of dried chilies and spices for complex flavor layers.
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Prep Time 20 minutes
Cook Time 2 minutes
Servings: 8
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Chili
  • 3 pounds beef chuck roast, cut into 1-inch cubes
  • 3 dried ancho chilies, stems and seeds removed
  • 2 dried chipotle chilies, stems and seeds removed
  • 2 dried guajillo chilies, stems and seeds removed
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups beef broth
  • 1 14.5 oz can diced tomatoes
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon masa harina (for thickening)

Method
 

Prepare the Chili Base
  1. Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes until fragrant.
  2. Transfer chilies to a bowl and cover with hot water for 15 minutes to soften.
  3. Blend the softened chilies with 1 cup of their soaking liquid until completely smooth.
  4. Strain this mixture through a fine-mesh sieve to remove any remaining bits.
Brown the Beef
  1. Pat the beef cubes completely dry with paper towels.
  2. Heat vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat until it shimmers.
  3. Working in batches to avoid overcrowding, brown the beef cubes on all sides, about 8-10 minutes total per batch.
  4. Transfer browned beef to a plate and set aside.
Build the Flavor Foundation
  1. In the same pot with the browned bits, sauté the diced onion for 5-6 minutes until softened and translucent.
  2. Add the minced garlic, chili powder, cumin, and oregano, stirring constantly for about 30 seconds until fragrant.
Combine and Simmer
  1. Return the browned beef to the pot and pour in the strained chili base, beef broth, and diced tomatoes.
  2. Bring the mixture to a gentle boil, then reduce heat to low and cover partially.
  3. Simmer for 2 hours, stirring occasionally to prevent sticking.
  4. During the last 30 minutes, stir in the masa harina to thicken the chili.

Notes

Toast and soak dried chilies while browning beef to save time. This chili tastes even better the next day. Don't skip browning the beef for flavor depth. Avoid adding beans for authenticity. Don't rush the simmering process. Store in refrigerator for up to 4 days or freeze for up to 3 months.