Chili is a fall staple here in Texas. It’s a meal you can easily stretch, reinvent as leftovers, is filling and just about everyone loves it. I’ve made a lot of different varieties over the years but have settled in with this one (an amalgamation of the best of many of my favorites) as the ultimate version of Texas Chili – no beans with a dark red, thick sauce. It’s a winner served over corn chips and topped with cheese and sour cream or Greek yogurt or just all on it’s own. It won’t disappoint. Bon Appetit, y’all!
Texas Beef Chili
- 2 lbs. Lean Ground Beef
- 14.5 oz. Tomato Puree (I use the Central Market or Mutti brand)
- 2 tbsp. Tomato Paste
- 12 oz Dark Beer (Ziegenbock is my favorite)
- 4-6 oz. Chicken Stock
- 1/4 c Red Chili Powder
- 2 tbsp Garlic Powder
- 1 Onion, finely chopped
- 1 1/2 tsp Dried Mexican Oregano
- 1 tsp. Paprika
- 2 tsp Cumin, ground
- 7 oz. can of Chipotle Peppers in Adobo Sauce, diced
- 2 tbsp Corn Masa Flour (Masa Ferina)
- Kosher Salt and Freshly Ground Pepper to taste
- 2 tbsp Vegetable Oil
- Step 1 Heat oil in a large pot or dutch oven over medium heat. Crumble in ground beef, break up any lumps with a wooden spoon and cook, stirring occasionally, until meat is browned. Drain off all fat and return meat to pot.
- Step 2 Add remaining ingredients and simmer uncovered for 1 hour, stirring often to prevent burning. Add chicken stock as needed to achieve desired consistency.
- Step 3 Taste for seasoning and adjust if necessary.
- Step 4 Simmer uncovered for an additional hour, adding additional stock if necessary. Allow to rest 15 minutes before serving.