Texas Beef Chili

This authentic Texas-style beef chili is a robust and flavorful dish that brings the warmth of a slow-cooked stew to your dinner table. It features tender cubes of beef chuck or shin, deeply seasoned with chili powder and cumin, and enriched with the savory depth of Spanish chorizo. The long simmering process allows the flavors of garlic, onion, and Mexican beer to meld perfectly with the tomatoes, creating a thick, satisfying sauce. Ideal for cold evenings or gatherings, this chili is best enjoyed with fresh salsa and pinto beans on the side.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 378.3

Dietary: Gluten-free

Description

This authentic Texas-style beef chili is a robust and flavorful dish that brings the warmth of a slow-cooked stew to your dinner table. It features tender cubes of beef chuck or shin, deeply seasoned with chili powder and cumin, and enriched with the savory depth of Spanish chorizo. The long simmering process allows the flavors of garlic, onion, and Mexican beer to meld perfectly with the tomatoes, creating a thick, satisfying sauce. Ideal for cold evenings or gatherings, this chili is best enjoyed with fresh salsa and pinto beans on the side.

Ingredients

2 pound Beef chuck or shin, cut into 1/2" cubes
8 tbsp Olive oil
5 tbsp Med-hot chili powder
1 lb Spanish chorizo sausage, sliced 1/4" thick
3 medium Onions, chopped
8 cloves Garlic, minced
1 tbsp Oregano, preferably Mexican, crumbled
2 tsp Cumin, ground
2 tsp Salt
1 tsp Fresh ground pepper
4 lb Canned Italian plum tomatoes, drained and chopped
24 oz Beer, Dos Equis or other Mexican beer
6 oz Tomato paste

Directions

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

Nutrition Facts

Servings 1

Amount Per Serving
Calories 378.3kcal

% Daily Value *
Total Fat 22.7g35%
Saturated Fat 9.1g46%
Cholesterol 118.0mg40%
Sodium 109.0mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 39.3g79%

* 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

For best results, use a heavy-bottomed pot to prevent burning during the long simmer.

Serve with pinto beans and fresh salsa as recommended side dishes.

This chili tastes even better the next day after flavors have had time to meld further.

Ensure the beef is cut into uniform 1/2-inch cubes for even cooking.

Keywords: texas, beef, chili, chorizo, spicy, hearty, slow-cook, simmer, comfort food, american, dinner, meat, stew, garlic, onion, cumin, tomato, beer, spice, protein

Read it online: https://www.chefs-mate.com/recipe/texas-beef-chili/