Texas Chili Recipe Award-Winning

Learn how to make an authentic Texas chili recipe, passed down for generations,
famous for its depth of flavor using fresh peppers and dried chiles.

Servings: 8 people

Author:

Prep Time
12 minutes

Cook Time
2 hours

Total Time
2 hours, 12 minutes

Course:

Southwestern

Cuisine:

Texan/American

Keywords:

Instructions

1 Making the Texas Style Chili Base:

In a food processor, add half of the onion, half of the Anaheim pepper, one
whole Fresno chile, half of one red bell pepper, half of one poblano pepper,
serrano, habanero, 4-8 cloves of Garlic, half or one whole jalapeno, plus the
corn. Combine ingredients, and pulse together.
2 Preparing The Dried Chiles:

Toast the dried chiles in a dry pan on medium heat. Toast until the chiles
become fragrant. It happens quickly; make sure to stand there and watch.

Placing the toasted guajillo chiles and ancho chiles into hot water to soften.
Heat water in the microwave for 4 minutes, then add chiles. Soak for 4 minutes,
add chiles to the food processor and combine.
3 Making The Chili Flavor Base:

Add oil & butter to a large pot (2 tablespoons oil (canola/or peanut oil) plus 1
tablespoon butter) and add the other half of the large onion /chopped and all
the peppers.

Sweat for 3 minutes. Next, add the prepared Base from the food processor and
cook for another 2 to 3 minutes. (Releasing the peppers/chile natural water &
oils).

Add the cubed beef to the pot and saute together. Sprinkle a small amount of sea
salt all over the beef. (Browning the cubed beef first brings more flavor)

Cook for 3 minutes, then add the remaining ground beef and pork.

Add all the dry herbs & spices, plus the salt.

Not traditional, but some people enjoy adding tomato paste to deepen the color;
another option is adding diced tomatoes(not traditional).

The last thing, add the beef stock. You can use chicken stock if desired. The
recipe for the beef stock is in the post above.
4 Cooking The Chili:

Using a large pot, a large dutch oven, or a crockpot is best for this recipe.

If using beef chuck, allow the chili to cook / simmer for at least 30 minutes up
to a few hours or longer with medium to medium-high heat.

If the chili thickens by reducing too much, add more stock, broth, or water.
While cooking the chili, partly cover the top so it will not reduce too quickly.
Occasionally, stirring is needed to ensure nothing sticks to the bottom of your
pot or dutch oven.

If using Briske beef, the Brisket will require longer cooking times until
tender.

Cook time a minimum of 2 hours.
5 Thickening The Chili:

A classic method is to use masa harina. This is a south American milled corn
meal often used to make tamales.

Texas Chili Recipe Award-Winning

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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