Texas-Style Chili Recipe

Name: Texas-Style Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 mulato or pasilla dried chiles; 2 costeno dried chiles; 1 cascabel dried chile; 2 Tbs. olive oil; 1 red bell pepper, cut into chunks; 1 medium onion, cut into chunks; 4 cloves garlic, peeled; 1 15-oz. can whole tomatoes; 1 1/2 Tbs. chili powder; 2 tsp. light brown sugar or 1 tsp. molasses, optional; 1 tsp. ground cumin; 1 tsp. dried oregano; 4 medium Japanese eggplant, peeled and cut into 2-inch chunks; 2 Tbs. masa harina

Servings: persons

3 mulato or pasilla dried chiles
2 costeno dried chiles
1 cascabel dried chile
2 Tbs. olive oil
1 red bell pepper, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, peeled
1 15-oz. can whole tomatoes
1 1/2 Tbs. chili powder
2 tsp. light brown sugar or 1 tsp. molasses, optional
1 tsp. ground cumin
1 tsp. dried oregano
4 medium Japanese eggplant, peeled and cut into 2-inch chunks
2 Tbs. masa harina

1
Place dried chiles in medium bowl, and cover with 1 1/2 cups boiling water.
2
Let stand 20 minutes, or until soft, pushing chiles under water occasionally.
3
Let liquid cool until chiles are easy to handle.
4
Remove tough stems and seeds from rehydrated chiles, using soaking liquid to rinse away seeds.
5
Coarsely chop chiles, and strain liquid to remove seeds.
6
Set aside.
7
Heat oil in large Dutch oven over medium-high heat.
8
Add bell pepper, onion, and garlic, and sear 1 to 2 minutes, or until beginning to brown.
9
Add chiles with soaking liquid, tomatoes with juice, chili powder, brown sugar (if using), cumin, oregano, and 4 cups water.
10
Season with salt and pepper, if desired.
11
Cover, and simmer 30 minutes.
12
Remove pot from heat, and blend chiles and vegetables with immersion blender until smooth.
13
Stir in eggplant chunks, then cover pot, and simmer 30 minutes over medium heat, or until eggplant is tender, stirring occasionally.
14
Stir in masa harina, and season with salt and pepper, if desired.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 mulato or pasilla dried chiles, 2 costeno dried chiles, 1 cascabel dried chile, 2 Tbs. olive oil, and more.

Yes, Texas-Style Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Texas-Style Chili

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