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Texas Style Chili

Texas Style Chili

Course Beef, Main Course
Cuisine American
Keyword best-chili-recipes, Texas-chili-recipe, Texas-style-chili
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 10 servings
Calories 415kcal


  • 3 medium dried guajillo peppers soaked in hot water, seeds and stem removed
  • 3 tablespoon vegetable or canola oil
  • 4 lbs Chuck Roast trimmed, ¾ inch cubes
  • 2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 large onion diced
  • 1 medium jalapeno or poblano pepper seeded and diced
  • 4 cloves garlic minced
  • 1 32 oz carton beef stock
  • 1 28 oz can crushed tomatoes
  • 2 small chipotle peppers in adobo with 1 tablespoon sauce chopped
  • cup dark chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon cocoa powder
  • 1 tablespoon ancho powder
  • 2 teaspoon Mexican oregano
  • 2 teaspoon smoked paprika
  • 2 tablespoon masa harina or corn meal
  • ½ cup cilantro leaves
  • 2-3 tablespoon tomato paste plus additional as needed
  • Assorted toppings: sour cream, queso fresco, lime wedges, shredded cheese, cornbread for serving


  • Cover guajillo peppers with boiling water. Set aside to soften while you prepare the beef. (Once softened, remove stem and seeds)
  • In a 6 quart Dutch oven or large heavy bottomed pot, heat oil over medium-high heat. Add beef cubes and sear until browned on all sides. Season with 1 teaspoon salt and 1 teaspoon black pepper.
  • Remove beef to a platter with a slotted spoon. Add onion and jalapeno peppers to the pot. Cook for 3-5 minutes until softened and beginning to brown scraping any brown bits from the bottom. Add garlic, cooking for 1 minute longer.
  • Meanwhile, using a blender. Blend together, stock, crushed tomatoes, guajillo peppers, reserved 1 teaspoon salt, chipotle, chili, cumin, cocoa, ancho, oregano, paprika, masa harina and cilantro. Cover and blend until smooth. (If you have a smaller blender, you may do need to do this in 2 batches.)
  • Pour sauce into Dutch oven and add beef back to pot. Stir to combine.
  • Cook over medium-low covered for 2 hours or until the beef is pull apart tender. Stir occasionally to prevent sticking.
  • To thicken, uncover and add tomato paste 1 tablespoon at a time, stirring thoroughly until melted. Repeat until desired thickness is reached. You may simmer uncovered for 15 minutes to allow the sauce to reduce further, if desired.
  • Serve with queso fresco, sour cream, shredded cheese, cornbread or any of your favorite chili toppings.


Serving: 1serving | Calories: 415kcal | Carbohydrates: 10g | Protein: 37g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 784mg | Potassium: 899mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3213IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 6mg