Recipes Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes Texas Chili 5.0 (2) 2 Reviews 1 Photo This Texas chili is rich and hearty with just the right amount of heat. The beef is wonderfully tender and perfectly absorbs the smoky, savory seasoning of the pepper paste and spices. By Catherine Jessee Catherine Jessee Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Prior to joining the Food Studios, she accumulated 3 years of experience cooking in restaurants. She has contributed to publications like Domino Magazine, The Knot Magazine, and Wildsam Almanacs. Her go-to potluck dish is Ritz Crackers and pimento cheese—always using her mom's recipe. You can follow her cooking adventures on Instagram @catherinejessee. Allrecipes' editorial guidelines Updated on May 4, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 2 hrs 30 mins Soak Time: 30 mins Stand Time: 20 mins Total Time: 3 hrs 40 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 ounces dried chile peppers (such as pastilla, guajillo, New Mexico chiles, and California chiles) 4 cups hot water 1 tablespoon finely chopped chipotle pepper in adobo sauce (about 2 peppers) 1 tablespoon canola oil 4 lbs boneless beef chuck roast, trimmed of excess fat, cut into 3/4-inch cubes 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 small chopped yellow onion 3 cloves garlic, minced 1 teaspoon ground cumin 1/8 teaspoon ground cinnamon 1 1/2 cups water, divided 2 tablespoons masa harina 4 cups beef stock 2 bay leaves 1 tablespoon white vinegar 1 tablespoon dark brown sugar sour cream for serving, to taste 1 lime, cut into wedges for serving Directions Gather all ingredients. Dotdash Meredith Food Studios Place peppers in a large skillet and heat over medium-low heat; cook, turning once, until lightly toasted and fragrant, 2 to 3 minutes per side. Transfer chiles to a bowl and cover with hot water; let stand for 30 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Drain chiles, reserving about 1/2 cup of the soaking water. Use a paring knife to slice open each pepper, and remove and discard stems and seeds by running under a gentle stream of tap water. Dotdash Meredith Food Studios Combine chiles, chipotle pepper, and reserved 1/2 cup water in a blender; blend until a smooth paste forms, 15 to 30 seconds. Set aside. Dotdash Meredith Food Studios Heat oil in a Dutch oven over medium-high heat. Toss beef cubes in a large bowl with salt and pepper until evenly coated. Add half of the beef to the Dutch oven and cook, stirring occasionally to brown most sides, about 3 minutes per side. Transfer to a large plate. Repeat with remaining beef. Dotdash Meredith Food Studios Add onions and garlic to drippings in Dutch oven and cook, stirring constantly, until soft and translucent, 3 to 4 minutes. Add cumin and cinnamon, and cook, stirring constantly, until darkened and fragrant, about 1 minute. Dotdash Meredith Food Studios Add blended chili paste and cook, stirring constantly, for 1 minute. Dotdash Meredith Food Studios Add 1/4 cup of the water and masa harina, whisking until incorporated to avoid lumps. Add stock and remaining 1 1/4 cups water and stir to combine. Dotdash Meredith Food Studios Add bay leaves and reserved beef and bring to a simmer over medium-high. Reduce heat to maintain a very low simmer and cook, partially covered, stirring occasionally, until liquid is thickened, about 2 hours. Stir in brown sugar and vinegar. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Remove from heat and let stand for 20 minutes before serving warm with sour cream and lime wedges. Dotdash Meredith Food Studios Cook's Note: Chili can be stored in a sealed container in the refrigerator for up to 4 days. I Made It Print Nutrition Facts (per serving) 823 Calories 50g Fat 17g Carbs 79g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 823 % Daily Value * Total Fat 50g 64% Saturated Fat 20g 99% Cholesterol 252mg 84% Sodium 1005mg 44% Total Carbohydrate 17g 6% Dietary Fiber 4g 13% Total Sugars 8g Protein 79g 159% Vitamin C 9mg 10% Calcium 102mg 8% Iron 8mg 47% Potassium 1484mg 32% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.