Texas-Style Beef Chili (No Beans)
In Texas, chili means meat — no beans, no tomatoes. This is a deeply savory, chile-forward bowl built on dried chili peppers and chunks of beef. It’s the kind of chili that wins competitions.
Ingredients
- 3 lbs (1.4kg) beef chuck, cut into 1/2-inch cubes
- 6 dried ancho chiles, stemmed and seeded
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried chile de arbol (for heat)
- 3 cups beef broth, divided
- 1 large onion, diced
- 6 cloves garlic, minced
- 2 tablespoons cumin
- 1 tablespoon oregano
- 2 tablespoons vegetable oil
- 1 tablespoon masa harina (for thickening)
- Salt and pepper
- Toppings: diced white onion, shredded cheddar, sour cream, sliced jalapeños
Instructions
-
1
Toast dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant and pliable. Place in a bowl and cover with 2 cups of hot beef broth. Soak for 20 minutes. Blend chiles and soaking liquid until very smooth.
-
2
Season beef cubes with salt, pepper, and 1 tablespoon of cumin. Heat oil in a large Dutch oven over high heat. Brown beef in batches (don’t crowd), about 3 minutes per batch. Set aside.
-
3
Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic, remaining cumin, and oregano. Cook 1 minute.
-
4
Return beef to the pot. Add the blended chile sauce and remaining 1 cup broth. Bring to a boil, then reduce to a low simmer. Cover and cook for 2 hours, stirring occasionally, until the beef is very tender.
-
5
Mix masa harina with 2 tablespoons of water to form a paste. Stir into the chili and simmer 10 more minutes to thicken. Adjust salt and serve with toppings.
