Texas chili is purely beef-driven: no beans allowed. This version boasts smoky, complex, deep flavor from a mix of dried chiles and chili powders.

Hunter Lewis
Recipe by Cooking Light October 2015

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Iain Bagwell; Styling: Thom Driver

Recipe Summary

hands-on:
40 mins
total:
2 hrs 45 mins
Yield:
Serves 10 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle beef with 1 teaspoon pepper and 1 teaspoon salt. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-quarter of beef to pan; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef.

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  • Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 3 minutes. Stir in remaining 1 teaspoon black pepper, remaining 3/4 teaspoon salt, and tomato paste; cook 1 minute, stirring constantly. Stir in 4 cups water and beer; bring to a simmer. Reduce heat to medium-low, cover, and cook 2 hours or until beef is very tender. Combine remaining 1/2 cup water and masa in a small bowl, stirring with a whisk until smooth. Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened. Discard dried ancho chile and bay leaves. Sprinkle with green onions.

Nutrition Facts

347 calories; fat 13.4g; saturated fat 3.9g; mono fat 6.7g; poly fat 1.4g; protein 41g; carbohydrates 17g; fiber 4g; cholesterol 119mg; iron 6mg; sodium 569mg; calcium 74mg.