Texas Beef Chili Stew From Taste of Home

My Texas chili recipe is the tried-and-truthful beefiness chili recipe of your dreams! Thick, spicy, and smoky as all chili recipes should be, this "Bowl o' Reddish" covers the flavour bases with bootleg goodness your family unit will love.

Chili is the state dish of Texas, then you know this chili recipe isn't messing effectually! It's also a no bean chili — office of what makes this chili, well, Texas chili is the absenteeism of beans and the punch of other flavors and texture.

Simmer upward a pot of full-flavored chili today! Let's get cooking!

Psst — looking for chili with beans? Bank check out my steak chili, craven chili, or turkey chili!

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Why It's Groovy!

Recipe Notes

Recipe Variations

Similar Recipes

What I Dearest Well-nigh This Recipe

There is nada meliorate than settling down with a big steaming bowl of chili on a chilly day! Get it? Chili, dank. Wordplay is part of the fun!

• Thick, meaty texture
• Easy to add variation
• Abdomen-filling goodness
• Cook-all-solar day taste in less than two hours!

How To Make Texas Chili Recipe

This is is fabricated past simmering beef with beer and a variety of spices and seasonings. Follow these four easy steps to rustle up your own award-winning Texas Chili recipe.

Kickoff, dark-brown your beefiness. Next, cook the onions with garlic, chili powder, cumin, smoked paprika, and oregano. Third, add salt, pepper, bay leaves, diced tomatoes, tomato paste, Better than Bouillon, bister ale beer, and water, and add the beef dorsum in.

Finally, supplement the mixture with additional beer and water as needed. Dinner is served!

Recipe Notes

The Houston Press describes chili con carne every bit a uniquely Texan invention from the 1800's, popularized by working-class "chili queens." Some stories trace this popular dish back to a 1600s Spanish nun whose spirit traveled across the body of water to preach Christianity to the Native Americans, according to National Chili Day.

Whatever you believe nearly the mythic origins of chili, today'south Texas chili is best known for tender beef, seasoned onions, and basis chilies. My recipe plays with some other yummy ingredients. Let me walk you through the flavors!

Ingredient Notes

Beefiness : You will need a cut that has sufficient fat to hold upwardly to the simmering process and deliver a texture that isn't dry out. Hand-cut cubes from a chuck roast work beautifully.

I prefer a coarsely ground 80/20 (besides called a "chili grind") that I can pick upwardly from my local butcher. You might also employ a standard grind lxxx/20, but it will have a smoother, less mesomorphic texture.

Chili Powder : Chili pulverization is no trivial thing for true chili aficionados. My family unit prefers meals on the milder side, then I usually go for a proficient commercial blend.

The upshot gives yous a sturdy chili flavor with deep tones and detectable smokiness without burning your tastebuds!

Tomatoes : This is the most controversial ingredient in an authentic Texas chili! Some chefs swear by tomatoes; others refuse to even entertain the idea. If yous scoff at tomatoes in your chili, give this recipe a try — I'll make a tomato convert out of you even so!

Masa: Masa is flour made from corn. It's well-nigh often used to make tortillas and other baked goods in Mexican cuisine. But for this recipe, you lot'll utilize it the same way you use corn starch — as a thickener!

Improve than Bouillon : I love adding Better than Bouillon to my soups and stews to requite dishes an extra dial of beef flavour! This is one of the surreptitious ingredients to make your chili taste like it's been simmering all day. Better Than Bouillon is available at most supermarkets.

Storing Tips

The best part of my chili is the leftovers! Chili tastes even better the side by side day, once the spices and flavors have a gamble to really settle in. To make sure you get the all-time leftovers you tin can out of your chili, read on!

Can You Freeze This?

Aye! My chili recipe will last you up to six months in the freezer. Only brand sure you thoroughly cool your chili earlier you freeze information technology — balance oestrus will create steam during the freezing process, which volition pb to freezer burn. And no one likes freezer burn!

Make Ahead Tips

The all-time way to brand this Texas chili recipe ahead is to follow the steps through Step Five, stopping merely before you simmer. Since your meat is fully cooked, you tin store the chili base as yous would normal chili, in the fridge — where it will last for up to iv days — or in the freezer — for upward to half-dozen months.

Simmering is what gets all the flavors condensed, so once you're ready to finish the chili, don't skip the simmering! You'll definitely want to get all those yummy flavors married together properly.

How Long Can You Go on This In The Fridge?

This recipe will shop in your fridge for upward to iv days. I think it always tastes better the next day, one time the ingredients take had fourth dimension to settle, so this makes a great next-twenty-four hour period lunch leftover repast!

You lot can shake upwardly the flavor combination 24-hour interval to mean solar day by using different toppings. One 24-hour interval, go for cheese; the next, do avocado and salsa for a Mexican splurge. The possibilities are endless!

Recipe Variations

Every chef has their ain version of chili! What are some variations you can effort?

• If the idea of noodles and chili doesn't get your kids excited, try chili mac — mac and cheeseandchili? Yum!
• Texas chili with beans?? Blasphemous! Kidding, kidding. Well, sort of. There are sure Texas chefs who would never add beans to their chili, but I love dishes like Mexican chili and taco chili. And one of my favorite chili milk shake-ups is Frito chili pie. Yep, pie! Everything is better in pie form!
• At that place is an space number of chili recipes to try! Pioneer Adult female chili is rich and delicious while Wendy's chili recipe brings the fast-food favorite inside your grasp. And Alton Brown chili is always a crowd pleaser!
• Steak chili is extra yummy for the chunks of hearty steak in the rich sauce — perfect for a winter date dark. And of course, allow's not forget the classic chili burger! Brand certain to have fries handy too!
• If you want to add together sausage and beer in your chili, boilermaker chili is perfect for y'all!

More Chili Recipes

Want to explore more hearty chili recipes? I've gathered my best dishes for you lot:

• Sweet And Spicy Cashews – Follow that spice to your snacks.
• Blimp Chillies – Honey chilis? This is for you lot!
• Old Fashioned Chili – easy to brand and always a huge hit!
• Instant Pot Chili – It's gear up fast and it'southward and then good you may need a bib!
• Crockpot Chicken Chili – Information technology's stuffed with veggies, beans, & meat & makes enough to feed your hungry crew

Texas Chili Recipe

Our authentic Texas Chili recipe is bulky, thick, spicy and smokey. This "Bowl o' Red" is hearty and delicious homemade goodness your family unit will Beloved!

Prep Time fifteen mins

Cook Time ane hr xx mins

Full Time i hr 35 mins

Servings: 6 People

• ▢ two pounds coarse ground beef, fourscore/xx or chuck also called chili grind
• ▢ vegetable oil as needed
• ▢ 2 cups yellow onions chopped
• ▢ 2 tablespoons garlic, minced
• ▢ 3 tablespoons chili powder
• ▢ 2 tablespoons ground cumin
• ▢ 1 tablespoon smoked paprika
• ▢ 1 tablespoon oregano
• ▢ 2 teaspoons salt
• ▢ two teaspoons black pepper
• ▢ 2 bay leaves
• ▢ ane (28-ounce) Can crushed tomatoes
• ▢ iii tablespoons tomato paste
• ▢ 1 heaping tablespoon Better than Bouillon - beefiness flavour
• ▢ ane (12-ounce) bottles bister ale beer
• ▢ 1 loving cup h2o
• ▢ two tablespoons masa

Toppings:

• ▢ cheddar cheese shredded
• ▢ sour cream
• ▢ red onions chopped
• ▢ jalapeno sliced

Make Chili:

• In a 6-quart bucket, over medium-high estrus, brown the beef crumbling as information technology browns, in batches so as non to crowd the pan. Remove the browned meat to a paper towel lined plate.
  

• Remove all but 1/4 cup of the fat in the pan, if there's not one/4 cup fat, add vegetable oil, every bit needed.  Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.

•  Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so every bit not to burn the spices, until the spices are fragrant, about ane-2 minutes.

• Return the browned beefiness to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, Better than Burgoo, 3/4 cup of the bister ale beer and 1/3 a cup of water and simmer twenty minutes.
  

• Add the remaining 3/4 cup of beer, another two/3 loving cup of h2o, and masa and simmer 30-xl minutes, stirring occasionally, until chili is thick.

• Serve with whatever toppings y'all like.

Fans Also Made:

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Charge per unit THIS RECIPE

Serving: 1 /6 of the recipe | Calories: 464 kcal | Carbohydrates: 29 m | Protein: 33 g | Fat: 24 k | Saturated Fat: nine chiliad | Polyunsaturated Fat: 0 g | Monounsaturated Fat: 0 g | Trans Fatty: 0 g | Cholesterol: 102 mg | Sodium: 1485 mg | Potassium: 784 mg | Fiber: 6 1000 | Sugar: 14 k | Vitamin A: 2005 IU | Vitamin C: 17.8 mg | Calcium: 133 mg | Iron: 8.ii mg

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