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Description
A classic Texas chili recipe, known for its rich, beefy flavor and deep red color, without beans.
Ingredients
- 3 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 6 cloves garlic, minced
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper (or to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 2 cups beef broth
- 2 tablespoons masa harina (corn flour) mixed with 1/4 cup water (optional, for thickening)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Remove beef and set aside.
- Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Return the beef to the pot. Stir in the chili powder, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- Pour in the diced tomatoes and beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the beef is tender. Stir occasionally.
- If using, stir in the masa harina mixture during the last 30 minutes of simmering to thicken the chili.
- Taste and adjust seasonings as needed. Serve hot.
Notes
- For an even richer flavor, you can sear the beef in batches.
- Adjust the amount of cayenne pepper to control the heat level.
- This chili can be made ahead of time and tastes even better the next day.
- Serve with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.