Description

This classic Texas Chili recipe features tender chunks of beef chuck roast simmered in a rich, flavorful blend of pasilla, ancho, and New Mexico chili powders along with aromatic spices. Slow-cooked in a heavy pot, this hearty chili is perfect for a comforting meal and garnished with fresh cilantro for an optional bright finish.

Ingredients

Scale

Beef and Seasoning

3-4 pounds boneless beef chuck roast, cut into 1-inch pieces
3 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided

Vegetables and Aromatics

3 jalapeno peppers, diced
8 cloves garlic, minced

Spices and Seasonings

2 tablespoons ground pasilla chili powder
2 tablespoons dried ancho chili powder
1-2 teaspoons dried New Mexico chili powder (adjust to taste)
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground cinnamon
1 tablespoon brown sugar

Liquids and Thickener

2 cups low-sodium beef broth
2-2½ cups water
1 cup canned crushed tomatoes
2 tablespoons corn flour (masa harina, not cornstarch)

Fats and Oils

2 tablespoons vegetable oil

Optional Garnish

Chopped fresh cilantro

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Instructions

Season the Beef: Pat the beef pieces dry with paper towels. Season all over with 1 teaspoon kosher salt and ½ teaspoon black pepper, ensuring even coverage.
Brown the Beef: Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef in a single layer and brown on two sides, about 10 minutes total. Work in batches if necessary to avoid overcrowding. Remove browned beef and set aside, leaving the oil in the pot.
Sauté Jalapenos and Garlic: Reduce heat to medium. Add diced jalapeno peppers and minced garlic to the pot. Cook, stirring frequently, until softened and fragrant, about 3-4 minutes.
Toast the Chili Powders: Stir in the pasilla chili powder, ancho chili powder, and New Mexico chili powder. Cook while stirring constantly for about 1-2 minutes until the spices become fragrant and lightly toasted.
Add Liquids and Seasonings: Pour in 2 cups beef broth, 2 cups water, and canned crushed tomatoes. Add corn flour (masa harina), brown sugar, dried oregano, cumin, cinnamon, and the remaining 2 teaspoons kosher salt and ½ teaspoon black pepper. Stir well to combine and dissolve the corn flour without lumps.
Simmer the Chili: Return the browned beef to the pot and bring the mixture to a boil. Reduce heat to low to maintain a gentle simmer. Cover the pot with the lid slightly ajar to allow some steam to escape. Simmer for about 2 hours, stirring occasionally, until the beef is very tender and flavors are well developed.
Serve: Taste and adjust seasonings if necessary. Garnish with chopped fresh cilantro if desired. Serve hot in bowls and enjoy your authentic Texas Chili.

Notes

The New Mexico chili powder can be quite spicy; adjust the amount according to your heat preference.
Do not substitute corn flour (masa harina) with cornstarch as they behave differently and affect flavor and texture.
For a thicker chili, use the higher end of water volume or simmer uncovered for a few extra minutes.
If using a slow cooker, brown the beef and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
This chili tastes even better the next day as the flavors meld.