Photo: Iain Bagwell; Styling: Thom Driver
Hands-on Time
40 Mins
Total Time
2 Hours 45 Mins
Yield
Serves 10 (serving size: about 1 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

daneanp
October 26, 2015
I'm from Texas, and the best Texas-style chili I've found is from Martha Stewart, surprisingly. Here is a link to her recipe - our you can Google Martha Stewart Texas red chili.http://www.marthastewart.com/315350/texas-red-chili

good

AlexCT
June 01, 2017
Followed recipe except we subbed beef stock for half the water and  used Serious Eats’ approach: added 1 tsp marmite, 1 tsp anchovy paste, 2 tsp soy sauce & put in 200° oven with lid cracked – meat tender at  2 ½ hours.  Very flavorful, didn’t need the tabasco.  Served with CL’s spicy jalapeno cornbread.

Meh

carolfitz
October 04, 2015
I had high hopes for this chili, but it was unfortunately disappointing. The sauce was fatty, watery and surprisingly lacked a strong flavor. Now to figure out how to transform the leftovers.

Yum!

Claire
November 23, 2015
I was nervous after reading the last review (and spending some money on good, quality beef at New Seasons).  The butcher gave me a 4 lb brisket so I omitted the stew meat.  I also used beef broth in place of the 4 cups of water to add more flavor.  I was a little worried it would be too hot for my daughter so used 1/2 the ancho chili powder and omitted the hot sauce (let people put it in their own serving) and it was not hot at all.  So next time, the full amount of ancho chili powder!  My husband really loved this.  Even though I trimmed off all the fat, there is a fair amount in the sauce but it is very flavorful.  A good weekend meal.  Will make again.