Texas-Style Chili Recipe

Name: Texas-Style Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon whole cumin seeds; 1 1/2 teaspoons whole coriander seeds; 4 pounds beef chuck roast or steak; 1 teaspoon salt, more to taste; 3 tablespoons vegetable oil, plus extra as needed; 1 large yellow or white onion, chopped, plus extra chopped onion for serving; 6 large garlic cloves, minced; 4 to 7 large fresh green jalapenos (depending on how much heat you like), stemmed, seeded and chopped; 3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional); 2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho; 1 tablespoon dried oregano; 1 (12-ounce) bottle Negra Modelo beer; 1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles; 1 ounce unsweetened chocolate; 3 whole dried large red chiles, such as New Mexico or guajillo; Chopped fresh cilantro, for serving; Fritos or warmed flour tortillas, for serving

Servings: persons

1 tablespoon whole cumin seeds
1 1/2 teaspoons whole coriander seeds
4 pounds beef chuck roast or steak
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, plus extra as needed
1 large yellow or white onion, chopped, plus extra chopped onion for serving
6 large garlic cloves, minced
4 to 7 large fresh green jalapenos (depending on how much heat you like), stemmed, seeded and chopped
3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)
2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho
1 tablespoon dried oregano
1 (12-ounce) bottle Negra Modelo beer
1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles
1 ounce unsweetened chocolate
3 whole dried large red chiles, such as New Mexico or guajillo
Chopped fresh cilantro, for serving
Fritos or warmed flour tortillas, for serving

1
In a small heavy skillet, toast cumin and coriander seeds until fragrant.
2
In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
3
Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square.
4
Sprinkle with salt.
5
In a large, heavy pot over high heat, heat oil until shimmering.
6
Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty.
7
Adjust heat to prevent scorching.
8
As it is cooked, remove the meat to drain on paper towels.
9
Add more oil as needed for browning, but do not clean out the pot.
10
To the empty but crusty pot, add onion, garlic, jalapenos, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano.
11
Cook, stirring, until onion has softened, 5 to 10 minutes.
12
Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water.
13
Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender.
14
Remove the dried chiles.
15
Taste and add salt if necessary.
16
Serve immediately or let cool and refrigerate.
17
The chili tastes best one or two days after it is made.
18
Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro.
19
Add Fritos for crunch, or dip tortillas into the spicy gravy.

1639

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 tablespoon whole cumin seeds, 1 1/2 teaspoons whole coriander seeds, 4 pounds beef chuck roast or steak, 1 teaspoon salt, more to taste, 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.

That's it — enjoy your meal!

Texas-Style Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions