Texas Chili

Texas Chili is my Daddy’s award-winning recipe loaded with chunks of savory beef and plenty of spicy flavor…and it’s equally easy to make on the stovetop or in the slow cooker!

Course Soup

Cuisine American

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Calories 438kcal

Author Samantha Skaggs

Equipment

6-quart or larger Slow Cooker

Ingredients

2 ½ pounds boneless beef chuck roast trimmed & cut into 1-inch cubes (about 2 pounds after trimming)
Salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil OR vegetable oil plus more as needed
1 medium yellow onion finely chopped
6 cloves garlic minced
3 (14.5-ounce) cans fire-roasted diced tomatoes drained
1 to 2 jalapeños minced (seeds & membranes left intact for spicy, removed for mild)
3 tablespoons chili powder
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons dried Mexican oregano or regular oregano
1 teaspoon onion powder
1 teaspoon ground coriander
1 (12-ounce) bottle dark beer such as Negra Modelo or Shiner Bock
¼ cup masa harina (Mexican corn flour)
½ cup water
¼ teaspoon cayenne powder OR chipotle chile pepper powder plus more to taste (optional)

Instructions

Generously season the beef cubes on all sides with salt and pepper to taste. Heat the oil in a large skillet, pot, or Dutch oven over medium-high heat until it is shimmering. Working in batches, so as not to crowd the pot, add a single layer of beef cubes and cook until they are browned, about 2 to 3 minutes per side. Transfer the browned beef to a large slow cooker.
Add a bit more oil to the pot along with the onion and garlic. Cook, stirring occasionally, for 5 to 7 minutes, until the onion has softened. Transfer the onion and garlic to the slow cooker.
In a small bowl, make a spice mix by stirring together the chili powder, salt, garlic powder, cumin, Mexican oregano, onion powder, and coriander until well-combined.
Add the diced tomatoes, jalapeños, and HALF of the spice mix to the slow cooker. Slowly pour in the beer and stir to combine everything. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
In a small bowl, use a fork to mix the masa with the water until dissolved. Stir the masa mixture into the chili, along with the remaining spice mix. Add the cayenne pepper/chipotle chile pepper powder and adjust to taste (if using).
Increase the heat to HIGH, cover the slow cooker, and cook for 15 to 30 minutes until the chili is thickened.

Notes

During the searing step, the beef cubes should be well-browned on all sides but not cooked through.
Adding the spices in stages at the beginning and end of the recipe is an old chili cook-off trick to build layers of flavor.
Cayenne powder adds heat while chipotle chile pepper powder (my preference) adds smoky heat.
If even thicker chili is desired, remove the lid of the slow cooker at the end of the cooking time and cook on HIGH for 15 to 30 minutes more to allow excess liquid to evaporate.

TO MAKE TEXAS CHILI ON THE STOVE:

Sear the beef cubes in a large pot or Dutch oven as directed above, and then transfer the browned beef to a plate and cover.
Add the onion and garlic to the pot, cook as directed above, and then add the beef back to the pot.
In a small bowl, make the spice mix as directed above
Add the diced tomatoes (UNDRAINED/WITH JUICES), jalapeños, and HALF of the spice mix to the pot. Slowly pour in the beer and stir to combine everything.
Bring to a boil, reduce to a simmer, and cook uncovered for 1 ½ to 2 hours until the beef is very tender. Keep an eye on your Texas Chili and stir occasionally, adding additional beer, water, or beef broth as necessary.

Nutrition