Texas Chili
Authentic Texas Chili made with tender chuck roast, onions, jalapeno peppers, garlic, and crushed tomatoes all simmered in an absolutely perfect chili sauce made with a flavorful blend of peppers and spices for a deep rich flavor.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Category: main meal beef/soup
- Method: stovetop/bake
- Cuisine: Texas
Ingredients
Scale
Chile Paste
- 4 chipotle peppers in adobo sauce
- 4 tablespoons adobo sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons cornmeal or masa harina
- 1 tablespoon brown sugar
- 2 teaspoons cocoa powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon coriander
- ½ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper
Chili
- 2 tablespoons vegetable oil
- 4 lb chuck roast cut in bite size pieces
- 1 large onion chopped
- 2 jalapeno pepper minced
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups low sodium beef broth
- 2 bay leaves
Instructions
- Add the chipotle peppers, adobo sauce, cider vinegar, cornmeal, brown sugar, cocoa powder, cumin, smoked paprika, coriander, cayenne pepper, and crushed red pepper to the bowl of a food processor. Pulse several times to combine and set aside.
- Heat the vegetable oil in a Dutch oven or heavy stockpot over medium heat. Brown the chuck roast working in batches so the meat has surface area to brown. Remove the browned meat to a plate.
- If necessary heat a little more oil in the pot over medium heat. Cook the onion and jalapeno until soft stirring several times.
- Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Add the homemade chili paste blend from the food processor. Cook for 2-3 minutes stirring several times.
- Add the crushed tomatoes, beef broth, and bay leaves. Cover and simmer for about 3 hours or until the beef is fork tender. Stir the chili frequently to keep the chili from sticking to the bottom of the pot. Alternately if you are using a Dutch oven can you put it in a preheated 300 degree oven for about 2 1/2 -3 hours.
Notes
- For best results use chuck steak. It cooks up so tender and flavorful. When trimming and cutting the chuck roast leave small amounts of fat so it cooks up so tender that it practically melts in your mouth.
- Canned chipotle peppers in adobo sauce are in the Hispanic food section of most grocery stores.
- I like to use jalapeno peppers and chipotle peppers but you can use serrano peppers, poblano peppers, ancho chili peppers (dried poblano peppers), or pasilla peppers. Keep in mind that serrano peppers are about 5 times hotter than jalapenos.
- If using a Dutch Oven you can simmer the chili on the stovetop or cover and bake in the oven at 300 degrees for about 3 hours. If simmering on the stovetop stir frequently skimming the bottom to make sure that the chili does not burn.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months in a sturdy freezer container or zipper freezer bag. Defrost in the refrigerator overnight.
Keywords: Texas style chili, how to make Texas chili, how to make Texas chili paste
Find it online: https://www.smalltownwoman.com/texas-chili/