Texas Beef Chili

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Servings: 6 Difficulty: Advanced
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A rich, slow-simmered beef and chorizo chili with deep spices and beer
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This hearty Texas-style chili is a robust, flavor-packed dish that combines tender beef chuck with spicy Spanish chorizo. Slow-simmered in a savory blend of Mexican beer, tomato paste, and aromatic spices like cumin and oregano, it develops a deep, complex taste over time. The texture is thick and substantial, perfect for scooping with sturdy bread or serving alongside pinto beans. It’s an ideal meal for cold evenings, game day gatherings, or any time you crave a comforting, protein-rich dinner that gets better as it sits.

Texas Beef Chili recipe image
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Texas Beef Chili

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 567.5

Description

This hearty Texas-style chili is a robust, flavor-packed dish that combines tender beef chuck with spicy Spanish chorizo. Slow-simmered in a savory blend of Mexican beer, tomato paste, and aromatic spices like cumin and oregano, it develops a deep, complex taste over time. The texture is thick and substantial, perfect for scooping with sturdy bread or serving alongside pinto beans. It&# 226;ÂÂs an ideal meal for cold evenings, game day gatherings, or any time you crave a comforting, protein-rich dinner that gets better as it sits.

Ingredients

Directions

  1. Cut beef into 1/2-inch cubes.
  2. In a non-aluminum bowl, toss meat with 3 tablespoons olive oil and 2 tablespoons chili powder.
  3. Cover and refrigerate the meat overnight.
  4. Heat 3 tablespoons olive oil in a large, heavy skillet over medium-high heat.
  5. Brown the beef in batches, ensuring not to crowd the pan, for about 5 minutes.
  6. Transfer browned beef to a large pot using a slotted spoon.
  7. Add chorizo to the skillet and brown well.
  8. Transfer browned chorizo to the pot with the beef.
  9. Reduce heat to medium-low and add more oil to the skillet if necessary.
  10. Add chopped onions and cook until translucent, about 10 minutes.
  11. Add garlic, remaining chili powder, oregano, cumin, salt, and pepper to the skillet.
  12. Stir the spice mixture for 3 minutes, then transfer to the pot.
  13. Stir in drained tomatoes, beer, and tomato paste.
  14. Bring the mixture to a boil, then reduce heat.
  15. Cover and simmer until the meat is very tender, stirring occasionally, for about 3 hours.
  16. Uncover during the last hour of cooking if necessary to thicken the liquid into a sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 567.5kcal
% Daily Value *
Total Fat 34.0g53%
Saturated Fat 13.6g68%
Cholesterol 177.1mg60%
Sodium 163.4mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 59.0g118%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with pinto beans and salsa as side dishes.

The recipe implies using 1/2" cubed beef, 2 tsp salt, 8 tbsp olive oil total (3T for marinade/cooking split), 1 tsp fresh ground pepper, 5 tbsp med-hot chili powder, 4 lbs canned Italian plum tomatoes (drained), 1 lb Spanish chorizo sausage (sliced 1/4" thick and chopped), 3 medium onions (chopped), 24 oz beer (Dos Equis or other Mexican beer), 8 garlic cloves, 1 tbsp oregano (preferably Mexican), and 6 oz tomato paste. Ensure all ingredients are prepped as described before starting.

Keywords: texas chili, beef chili, chorizo, cumin, slow cooked, spicy, hearty, comfort food, american cuisine, ground beef, onion, garlic, tomato paste, beer recipe, dinner idea, family meal, winter dish
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