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Delicious Texas Chili with Meat in a bowl, garnished with fresh herbs.

Texas Chili with Meat

A classic, hearty stew showcasing bold chili flavors and tender beef, perfect for weeknights or game days.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Dried Chilies
  • 3 pieces Assorted dried chilies Mix for depth and toast before use.
Broth Base
  • 4 cups Chicken broth Use for steeping chilies.
Meat
  • 2 pounds Beef cubes (chuck or stew meat) Choose for best tenderness.
Vegetables
  • 1 medium Onion Adds savory base flavor when sautéed.
  • 1 medium Bell pepper Provides mild sweetness.
  • 2 pieces Jalapeños Add fresh heat and brightness.
  • 3 cloves Garlic Use fresh for more flavor.
Spices
  • 2 tablespoons Chili powder For classic chili flavor.
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 1 can Tomato purée (15 oz) Adds acidity and a smooth base.
  • to taste Salt and pepper Balance all flavors.
Cooking Oil
  • 2 tablespoons Neutral oil For toasting and browning.

Method
 

Preparation
  1. Toast the chilies in a large pot until fragrant, then steep in chicken broth.
  2. Blend the chilies with the broth to form a smooth purée.
  3. Pat the beef cubes dry, season, and sear them in batches until browned.
  4. Sauté onions, bell peppers, jalapeños and garlic in the same pot until fragrant.
  5. Stir in the ground spices, then add the tomato purée and blended chile mix.
  6. Return the browned beef to the pot and stir to combine.
  7. Reduce heat to low and simmer for 2 to 3 hours until beef is tender.
  8. Taste and adjust seasoning before serving.

Notes

For best results, avoid burning the chilies, pat the meat dry before searing, brown in batches, and maintain a low simmer for tenderness.