Texas Chili Recipe

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5 from 5 votes

A delicious slow cooked Texas chili made with large pieces of beef and no tomatoes and no beans.

Prep Time35

Cook Time3

Total Time3 35

Servings: servings

Author: Melissa Oleary

Equipment

large heavy bottom dutch oven

Ingredients

5 lbs chuck roast cubed into 1 ½-2 inch pieces and make sure to trim any excess fat from the outside before cubing the meat.
10 dried chile peppers (seeds removed) I use a mix of dried Arbol, New Mexico and Ancho Chile peppers. You can use any variety you like or can find.
1 tablespoon vegetable oil
48 ounces unsalted chicken stock divided
2 ounces dark chocolate
2 tbsp masa harina
5 cloves garlic minced
1 Spanish onion finely diced
1 tablespoon kosher salt plus more to taste

Instructions

Preparing the ingredients

Cut the chile peppers in half and remove the seeds.
10 dried chile peppers (seeds removed)
Place chile peppers in a medium microwave safe bowl and microwave for 20 seconds to warm them.
Remove the peppers from the microwave then add 32 ounces of chicken stock to the bowl of peppers and place back in the microwave and heat for 2 minutes.
Remove bowl from the microwave, cover and let sit for 15 minutes.
Chop the onions and garlic and set aside.
1 Spanish onion, 5 cloves garlic
Cut the meat into 1 ½ - 2 inch cubes and set aside.
5 lbs chuck roast
Now add the chile peppers and the liquid to a high speed blender and puree until smooth.

Cooking the Chili.

Pre-heat a large bottom dutch oven over medium heat.
Add vegetable oil to pot.
1 tablespoon vegetable oil
Now add the meat in batches and sear the meat on all sides.
Once the meat is all seared, remove the meat from the pot and set aside.
Add onions to the pot and sauté onions for 3 -4 minutes.
Now add the garlic and cook for 1 minute.
Add the pureed chile peppers to the pot and stir.
Add the remaining chicken stock (16 ounces) to the pot along with the kosher salt and mix well.
1 tablespoon kosher salt
Add the meat back into the pot and make sure to press the meat down into the liquid with a spoon so the meat is coated with the liquid.
Bring the meat to a simmer then reduce heat to low.
Place a lid on the pot almost all the way, leaving the lid cracked a little to allow the steam to escape.
Cook for 2- 3 hours stirring occasionally (about every 30 minutes.)
After the meat is tender, add the masa and dark chocolate to the pot and stir until incorporated.
2 ounces dark chocolate, 2 tablespoon masa harina
Taste for any additional salt.
Serve with warmed tortillas and lime wedges.

Notes

Slow Cooker Method:

Follow the steps in the recipe all the way through step 6. After that, pour the contents of the dish in the slow cooker, and then follow steps 7-9. Cook on the low setting for 4-5 hours or until the meat is tender.

Masa is a really helpful thickener for this chili recipe and it also imparts a traditional flavor found in Texas chili.

If you do not have Masa, you can tear up a tortilla into small pieces towards the end of the cooking and add that to the pot to break down and thicken the chili.

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

Tried the Recipe? We Would Love To Hear From You In The Comments Below!

Course :Main Course