Texas-Style Chili is a hearty, bean-free chili made with tender beef chunks simmered in a rich dried chile sauce. Thick, bold, and deeply savory, it highlights the classic flavors of traditional Texas cooking.
Ingredients
2 1/2 pounds beef chuck, cut into 1-inch cubes
4 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
1 dried chile de árbol, optional
1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon ground cumin
1 teaspoon Mexican oregano
1 tablespoon tomato paste, optional
2 1/2 cups low-sodium beef broth
1 1/2 teaspoons salt, or to taste
1/2 teaspoon black pepper
Instructions
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Toast dried chiles in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant.
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Soak chiles in hot water for 20 minutes until softened, then blend until smooth with a small amount of soaking liquid.
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Season beef with salt and pepper.
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Heat oil in a heavy pot and brown beef in batches. Remove and set aside.
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Sauté onion in the same pot until softened, then add garlic and cook briefly.
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Stir in cumin and oregano, then add blended chile sauce and tomato paste. Cook for several minutes.
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Return beef to the pot and add enough broth to just cover the meat.
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Simmer partially covered on low heat for 1 1/2 to 2 hours until beef is tender and sauce thickens.
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Adjust seasoning and rest 15 minutes before serving.