Tyler's Texas Chili Recipe

Name: Tyler's Texas Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dried ancho peppers, stemmed and seeded; 2 tablespoons dried oregano; 2 tablespoons sweet paprika; 2 tablespoons whole coriander; 1 tablespoon cumin seed; 1 tablespoon chili powder; 3 tablespoons extra-virgin olive oil; 2 onions, chopped; 3 pounds beef chuck, cut into 1-inch cubes; Kosher salt and freshly ground black pepper; 6 cloves garlic, chopped; 1 canned chipotle chile, chopped; 1/2 jalapeno pepper, chopped; 2 (28-ounce) cans whole tomatoes, hand crushed; 1 cinnamon stick; 1 teaspoon sugar; 2 tablespoons masa harina; Grated queso fresco, for garnish; Cilantro leaves, for garnish; Lime wedges, for garnish

Servings: persons

3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
1 canned chipotle chile, chopped
1/2 jalapeno pepper, chopped
2 (28-ounce) cans whole tomatoes, hand crushed
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

1
In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder.
2
Cook until they begin to smell, about 2 minutes.
3
Put the spices into a spice mill or food processor and grind until they are powdered.
4
Set aside.
5
Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions.
6
Cook until the onions are soft and beginning to caramelize, about 10 minutes.
7
Pat the beef dry and season it with salt and pepper.
8
Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes.
9
Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar.
10
Season with salt and stir well.
11
Add some hot water until the meat is just covered with liquid.
12
Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours.
13
Remove the meat and shred it with a fork.
14
Return it to the pot, stir in the masa harina, and cook for another 10 minutes, uncovered, to thicken.
15
Taste and adjust seasoning.
16
Serve with the queso fresco, cilantro, and lime for garnish.

1134

kcal

Calories

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 20 ingredients. The key ingredients include: 3 dried ancho peppers, stemmed and seeded, 2 tablespoons dried oregano, 2 tablespoons sweet paprika, 2 tablespoons whole coriander, and more.

Yes, Tyler's Texas 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!

Tyler's Texas Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions