Texas Chili

Texas beef chili, an integral part of the Lone Star State's culinary identity, is a robust and flavorful recipe that reflects the bold spirit of Texan cuisine. Comprising chunks of beef, typically brisket or chuck, this recipe marries Texan love for beef with a fiery combination of chili peppers, garlic, and spices. The historical roots of Texas beef chili can be traced to the mid-19th century, where the vaqueros (cowboys) on cattle drives cooked tough cuts of meat with spices to create a hearty and sustaining meal. The technique involves slow-cooking the beef until it becomes tender, allowing the flavors to meld and intensify. The absence of beans, a point of pride for Texans, highlights the focus on beef as the star of this iconic recipe.

The evolution of Texas beef chili mirrors the state's rich cultural amalgamation and its love affair with barbecue and bold flavors. Adapted and perfected through generations, this recipe embodies the cowboy spirit and the resilience of Texan cuisine. The careful balance of spices, including cumin, chili powder, and paprika, imparts layers of smoky and earthy notes to the dish. The technique of simmering the chili for an extended period allows the flavors to develop and intensify, resulting in a culinary experience that resonates with the rugged and untamed essence of Texas.

MeatBeefStewSouthern

Prep Time: 10 min

Cook Time: 4 hours

Total Time: 4 hours 10 min

Yield: 6 servings

A pot of Texas beef chili.

Ingredients

  • 2 lbs. chuck steak, trimmed & cut into 1½-inch chunks
  • 2 Tbsp. olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 cloves garlic, chopped
  • ½ tsp. cumin
  • 2 bay leaves
  • 1 tsp. chili powder
  • ½ tsp. dried cilantro
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1 tsp. salt
  • 16 oz. (1 can) chopped tomatoes
  • 8 oz. (1 can) tomato sauce or 50/50 tomato paste & water
  • ½ cup chili sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. chipotle peppers in adobo sauce
  • 1 16 oz. can of black or kidney beans, drained (optional)

Instructions

  1. 1.
    Trim the chuck, separate into individual steaks, and cut into 1½-inch cubes.
  2. 2.
    Heat 2 Tbsp. of olive oil in the dutch oven on medium-high.
  3. 3.
    Brown the beef on all sides. Don't crowd the beef. Do it in mulitple batches and take your time.
  4. 4.
    Remove the beef from the dutch oven and set it aside.
  5. 5.
    Add more oil to the dutch oven if needed.
  6. 6.
    Sauté the onions and celery for 5 minutes.
  7. 7.
    Add the chopped garlic and continue sautéing for 1 minute.
  8. 8.
    Return the beef to the dutch oven, add the dry spices, and stir to coat.
  9. 9.
    Add the remaining wet ingredients and stir thoroughly.
  10. 10.
    Bring the contents to a boil and reduce to a simmer.
  11. 11.
    Cover the dutch oven and cook for 2-3 hours, stirring regularly, until the beef is fork-tender.