Texas Chili "Bowl of Red"
With its big smokey flavor, beef cubes and spice, Texas Chili proves it is worthy of having its Texas Chili name.
Servings: 8
Calories: 446kcal
Ingredients
Chili
- 5 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
- 2 teaspoons kosher salt
- 2 tablespoons extra virgin olive oil
- 2 large yellow onions, diced
- ½ cup chipotles in adobo, minced, with sauce
- ¼ cup (32 g) chili powder
- 2 tablespoons cumin powder
- 1 tablespoon dried oregano
- 2 tablespoons garlic, minced
- 2 medium jalapeno peppers, minced
- 1 can (28 ounces) diced tomatoes
- 4 cups (960 g) chicken stock
Thickening Mixture
- ¼ cup (28.5 g) masa harina
- 1 teaspoon chili powder
- ½ cup (118 g) water
- 2 tablespoons lime juice, freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Chili
- Preheat the oven to 325°F.
- Season the beef cubes with salt.
- Heat the oil in large heavy bottom dutch oven over medium heat.
- Add beef in batches and cook until browned (3-4 minutes on each side). Transfer cooked beef cubes to a bowl and repeat with remaining beef. Remove all beef from the dutch oven.
- To the same dutch oven, add onions and stir occasionally, using your spatula to scrape up any brown bits from the bottom of the pan. Sauté for 5-10 minutes or until the onions are soft.
- Make a well in the center of the onions and add chipotle peppers. Cook 1 minute and stir to combine.
- Add jalapenos, garlic, chili powder, cumin, and oregano and stir to combine. Cook for 1 more minute.
- Add the tomatoes, chicken stock, and cooked beef cubes, stir to combine.
- Increase heat to high and bring the mixture to a boil.
- Cover the chili and transfer it to the oven.
- Bake for 3 hours.
Thickening Mixture
- In a small bowl whisk together masa flour, chili powder, and water.
- Remove chili from the oven and pour the mixture into the chili. Stir to combine.
- Heat the chili over medium heat, stirring occasionally until the thickened.
- Add lime juice, salt, and pepper.
Nutrition
Calories: 446kcal