Made with a tender, spiced chuck roast, this hearty chili common in the state of Texas is sure to warm you through and through.
This article has been posted with permission and originally appeared as Texas Beef Chili on Relish
Most Lone Star chili masters eschew beans and tomatoes. To them, chili is all about the meat and the seasoning. Purists also claim that toppings turn their bowl of red into a salad bar. But you can opt for anything you like, such as sour cream, shredded cheese, red onions–even a handful of tortilla chips for crunch. 
Recipe reprinted with permission from Kate McMillan’s One Pot of the Day (Weldon Owen, December 2012).
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Hearty Texas Chili
- Total Time: 140 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Tender beef chuck roast simmers in a rich, spiced chili. Perfect for a chilly evening!
Ingredients
- 2 tsp cumin seeds
- 1/4 cups (59 ml) pure ancho chile powder
- 1 tbsp Spanish smoked paprika
- 2 tsp dried oregano
- 4 lbs (1814 g) boneless beef chuck roast
- Salt and freshly ground pepper
- 3 tbsp olive oil
- 1 large yellow onion
- 1 jalapeño chile
- 1 large red bell pepper
- 4 cloves garlic
- 1 1/2 cups (355 ml) lager beer
- 1 cup (237 ml) beef broth
- 2 tbsp yellow cornmeal
- Shredded Cheddar cheese
Instructions
- Finely grind the cumin seeds using a mortar and pestle or spice grinder. Transfer to a bowl, add the chile powder, paprika, and oregano, and mix well. Set aside.
- Season the beef with salt and pepper.
- In a large, heavy pot, heat 2 tablespoons of oil over medium-high heat (approximately 375°F/190°C).
- Working in batches, sear the beef, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon of oil to the pot. Add the onion, jalapeño, bell pepper, and garlic and reduce the heat to medium.
- Cover and cook, stirring occasionally, until the onion softens, about 5 minutes.
- Uncover, add the spice mixture, and stir well for 30 seconds.
- Stir in the beer and broth.
- Return the beef to the pot, cover, and reduce the heat to low.
- Simmer until the beef is fork-tender, 1 1/2 to 2 hours.
- Remove the chili from the heat and let stand for 5 minutes.
- Skim any fat from the surface.
- Bring the chili to a simmer over medium heat.
- Transfer about 1 1/2 cups of the cooking liquid to a small bowl and whisk in the cornmeal.
- Stir into the chili and cook until lightly thickened, about 1 minute.
- Season with salt and pepper.
- Spoon the chili into bowls and serve, garnished with cheese, red onions, sour cream, or jalapeños, if desired.
Notes
- For a deeper flavor, consider using a combination of beef broth and dark beer.
- To reduce the spice level, remove the seeds and membranes from the jalapeño before adding it to the chili.
- Leftover chili can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What type of meat is best for this Hearty Texas Chili?
A tender, spiced chuck roast is recommended for this recipe, as it provides the rich flavor and texture that is characteristic of Texas chili.
Are there any toppings that are traditionally avoided in Texas chili?
Yes, traditional Texas chili purists often avoid toppings like beans and tomatoes, focusing instead on the meat and seasoning.
How can I customize the spice level of the chili?
You can adjust the spice level by modifying the seasoning; consider reducing or omitting any strong spices before cooking, and allow for customizable mild toppings like sour cream for serving.
