In Texas, chili is all about meat and spices. This Texas chili recipe won't disappoint. Large chunks of seared beef are seasoned with ancho and guajillo chiles which lend it earthy, deep and sweet taste with a good amount of spiciness that anyone will enjoy.
Prep Time 15minutes
Cook Time 3hours
Total Time 3hours15minutes
Servings 10
Calories 421kcal
Author Victor
Ingredients
For step 1 - seared beef
4lbsbeef chuck(trimmed and cut into 1-inch cubes)
1Tbspkosher salt(plus more to taste)
1Tbspground black pepper(plus more to taste)
4bacon slices(cut into 1-inch pieces)
For step 2 - the chili
2onions(medium size, chopped)
1green bell pepper(chopped)
2jalapeno peppers(seeded and membrane removed, chopped
3garlic cloves(finely chopped)
4cupsbeef broth
2lbsripe tomatoes(skin removed and chopped (or use canned crushed tomatoes)
2bay leaves
1cinnamon stick
2Tbspground ancho chile
1Tbspguajillo chile
2tspground cumin
1 1/2Tbspdark brown sugar
For step 3 - adding herbs and adjusting seasonings
1Tbspdried oregano
Juice of 1/2 lime
1/4bunch fresh cilantro(chopped)
For step 4 - adding garnishes and serving
Shredded cheddar cheese
Chopped red onion
Sliced green onions
Instructions
Step 1 - searing the beef
Season the beef with 1 tablespoon each of salt and pepper and set aside.
Heat a large dutch oven. Toss in bacon pieces and cook over high heat until brown and crispy. Remove the bacon and save for other uses, we just use it for the flavor in this recipe.
Add the beef in small batches and cook until browned on all sides. Transfer the beef to a separate bowl and set aside.
Step 2 - cooking the chili
Add the onions, green peppers, and jalapenos into the Dutch oven and stir well, scraping bits from the bottom. Season the vegetables with a few turns of salt and pepper and cook until soft.
Throw in the garlic and cook for 1 more minute. Add the meat and juices back to the pot. Add the broth, tomatoes, bay leaves, cinnamon stick, chilies, cumin, and brown sugar. Stir well, cover and bring to a boil. Lower the temperature to medium low, partially cover with a lid and and simmer for about 2 - 2 1/2 hours or until the beef is tender.
Step 3 - adding herbs and adjusting seasonings
Remove the cinnamon stick and bay leaves. Add the oregano, lime juice and cilantro. Check for salt and pepper and adjust to taste. Add more ground chiles for more heat if desired. Stir well and turn off heat.
Step 4 - serving the chili
Ladle chili into bowls and top with chopped red onions, green onions and cheddar cheese.