Description

This hearty Texas Chili recipe features tender chunks of beef chuck roast simmered low and slow with a bold blend of chili powders, cumin, smoked paprika, and oregano. Enhanced with tomato paste, crushed tomatoes, and beef stock, this classic chili is perfect for a comforting meal. Optional masa harina thickens the chili for a richer texture, and a splash of lime juice at the end brightens the flavors. Serve with traditional toppings like chopped onion, cilantro, shredded cheddar, jalapeños, or tortilla chips.

Ingredients

Scale

Meat and Cooking Base

3 pounds beef chuck roast, cut into 2-inch chunks
2 tablespoons neutral oil

Vegetables and Aromatics

1 large yellow onion, diced
4 cloves garlic, minced
1 jalapeño, minced (seeds removed for less heat)

Spices and Seasonings

2 tablespoons chili powder
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 teaspoons fine sea salt, plus more to taste
1 teaspoon freshly ground black pepper

Tomato and Stock

2 tablespoons tomato paste
1 (14-ounce) can crushed or diced tomatoes
3 cups beef stock (plus more as needed)

Optional Thickener and Finishing

2 tablespoons masa harina (optional, for thickening)
1-2 tablespoons lime juice, to finish

Optional Toppings

Chopped white onion
Cilantro
Shredded cheddar cheese
Sliced jalapeños
Tortilla chips

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Instructions

Sear the beef: Heat the oil in a large Dutch oven over medium-high heat. Add the beef chunks in batches, searing them until browned on all sides. Transfer the seared beef to a plate and set aside to preserve the caramelized crust.
Sauté the aromatics: In the same pot, add the diced onion and minced jalapeño. Cook for 4 to 5 minutes until softened and fragrant. Then stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
Bloom the spices: Add the chili powder, ancho chile powder, ground cumin, smoked paprika, dried oregano, sea salt, and black pepper to the pot. Toast the spices by stirring continuously for about 30 seconds until they become aromatic. Next, mix in the tomato paste and cook it for another minute to deepen its flavor.
Build the base: Return the seared beef to the pot along with the crushed or diced tomatoes and beef stock. Stir well, scraping the bottom of the pot to lift any browned bits, which add rich flavor.
Simmer low and slow: Bring the chili to a boil, then reduce the heat to low. Partially cover the pot and let it simmer gently for 2 to 2½ hours. Stir occasionally, until the beef becomes fork-tender and the sauce thickens. Add extra beef stock if the chili becomes too thick during cooking.
Thicken (optional): For a heartier texture, whisk the masa harina with ¼ cup cold water until smooth. Stir this mixture into the chili during the last 10 minutes of simmering and continue to cook to thicken.
Finish and serve: Remove the pot from heat and stir in 1 to 2 tablespoons of fresh lime juice to brighten the flavors. Taste the chili and adjust salt or seasonings if necessary. Serve warm with your favorite toppings such as chopped white onion, cilantro, shredded cheddar cheese, sliced jalapeños, or tortilla chips.

Notes

Removing seeds from the jalapeño reduces the heat, but you can include some or all seeds for spicier chili.
Masa harina is a traditional corn flour used to thicken and add a subtle corn flavor; it’s optional.
If the chili thickens too much during simmering, add more beef stock or water to reach your desired consistency.
Allowing the chili to rest for an hour or overnight in the fridge can enhance the flavors.
Serve with complementary sides like cornbread or warm tortillas for a classic Texas-style meal.