Hot Texas Chili
Dive into the bold and hearty flavors of Hot Texas Chili, a true celebration of Southwest-inspired comfort food. Made with tender chunks of beef chuck, a medley of smoky spices like chili powder and smoked paprika, and a touch of masa harina for rich thickening, this chili is designed to satisfy even the most intense cravings. The slow-cooked, deeply layered flavors come together over two hours, creating a robust stew that’s perfect for game day or a cozy family dinner. Fire-roasted tomatoes add a hint of smokiness, while garnishes like fresh cilantro and shredded cheddar cheese bring a vibrant finishing touch. Whether served on its own or ladled over cornbread, this no-bean, Texas-style chili guarantees a hearty, flavorful bowl packed with authentic kick.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp cooking oil (vegetable or canola)
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 tbsp tomato paste
- 3 cups beef stock
- 1 cup diced tomatoes, fire-roasted (optional)
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp masa harina (for thickening)
- 2 tbsp water (for masa harina mixture)
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cooking oil and allow it to heat until shimmering.
Working in batches, brown the beef cubes on all sides, making sure not to overcrowd the pot. Remove the browned beef and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
Add the minced garlic and tomato paste to the pot, cooking for 1-2 minutes until fragrant and well combined with the onions.
Return the browned beef to the pot. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook the spices for 1 minute to bloom their flavors.
Pour in the beef stock and diced tomatoes (if using). Stir well, scraping the bottom of the pot to release any browned bits.
Bring the chili to a simmer, then reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar, and cook for 90 minutes, stirring occasionally.
After 90 minutes, uncover the pot and let the chili continue to simmer for 20-30 minutes, allowing it to thicken and the flavors to concentrate.
In a small bowl, mix the masa harina with the water to create a smooth slurry. Stir this mixture into the chili and cook for an additional 5 minutes to thicken.
Taste and adjust seasonings as needed. Serve hot, garnished with chopped cilantro and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.8 g | 297% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 9301 mg | 404% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 21.1 g | ||
| Protein | 194.7 g | 389% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 731 mg | 56% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 4224 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
