Texas chili

Texas Chili

Chunks of chuck beef are seared until browned, then simmered slowly with onions, garlic, chili peppers, tomatoes, and a blend of spices to create a rich, hearty Texas-style chili. The slow cooking tenderizes the beef while infusing it with smoky, spicy, and savory flavors.

As the chili simmers, the liquid reduces and thickens, concentrating flavors while the beef becomes melt-in-the-mouth tender. Gentle stirring ensures even seasoning and prevents sticking. The preparation emphasizes proper browning, slow simmering, and layered spices to produce a robust, deeply flavorful Texas-style chili with tender beef.

Print Recipe
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Beef
Southern
Servings: 6

Ingredients

  • 2 lbs. chuck steak, trimmed & cut into 1½-inch chunks
  • 2 Tbsp. olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 cloves garlic, chopped
  • 2 dried ancho chilis, chopped
  • ½ tsp. cumin
  • 1 tsp. chili powder
  • ½ tsp. dried cilantro
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1 tsp. salt
  • 2 bay leaves
  • 1 16 oz. can Rotel diced tomatoes with green chilis
  • 8 oz. tomato sauce or 50/50 tomato paste & water, (1 small can)
  • ½ cup chili sauce
  • 1 Tbsp. Worcestershire sauce
  • 2 16 oz. can of black or kidney beans, drained (optional)
  • 2-3 cups beef stock

Instructions 

  • Trim the chuck, separate into individual steaks, and cut into 1½-inch cubes.
  • Heat 2 Tbsp. of olive oil in the dutch oven on medium-high.
  • Brown the beef on all sides. Don’t crowd the beef. Do it in mulitple batches and take your time.
  • Remove the beef from the dutch oven and set it aside.
  • Add more oil to the dutch oven if needed.
  • Sauté the onions and celery for 5 minutes.
  • Add the chopped garlic and chopped chilis and continue sautéing for 1 minute.
  • Return the beef to the dutch oven, add the dry spices, and stir to coat.
  • Add the remaining wet ingredients and beans(optional), cover with beef stock, and stir thoroughly.
  • Bring the contents to a boil and reduce to a simmer.
  • Cover the dutch oven and cook for 2-3 hours, stirring regularly, until the beef is fork-tender.
  • For the first two hours, add beef stock as needed to keep meat covered. Use water after the first two hours.