Description
This classic Texas chili is slow-simmered with tender chunks of beef in a richly seasoned tomato sauce — no beans in sight!
Ingredients
- 3 pounds beef chuck roast, cut into 2-inch chunks
- 2 tablespoons neutral oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, minced (seeds removed for less heat)
- 2 tablespoons chili powder
- 1 tablespoon ancho chile powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons fine sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 (14-ounce) can crushed or diced tomatoes
- 3 cups beef stock (plus more as needed)
- 2 tablespoons masa harina (optional, for thickening)
- 1-2 tablespoons lime juice, to finish
- optional toppings: chopped white onion, cilantro, shredded cheddar, sliced jalapeños, or tortilla chips
Instructions
- Sear the beef. Heat the oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing until browned on all sides. Transfer to a plate and set aside.
- Sauté the aromatics. Add onion and jalapeño to the same pot and sauté for 4–5 minutes, until softened. Stir in garlic and cook 1 minute more.
- Bloom the spices. Stir in chili powder, ancho powder, cumin, paprika, oregano, salt, and pepper. Toast for 30 seconds until fragrant, then add tomato paste and cook another minute.
- Build the base. Return the beef to the pot along with the crushed tomatoes and beef stock. Stir well, scraping up any browned bits from the bottom.
- Simmer low and slow. Bring to a boil, then reduce heat to low. Partially cover and simmer 2–2½ hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and rich. Add extra stock if it gets too thick.
- Thicken (optional). If you prefer an even heartier texture, whisk masa harina with ¼ cup water and stir it into the chili during the last 10 minutes of simmering.
- Finish and serve. Stir in lime juice to brighten. Taste and add extra salt or seasonings as needed. Serve warm with your favorite toppings and enjoy!
Notes
Instant Pot Instructions: Use the Sauté function to sear the beef in batches, then remove and set aside. Add the onion and jalapeño to the pot and sauté until softened, followed by the garlic. Stir in the spices and tomato paste and let everything cook briefly until fragrant. Return the beef to the pot, add the tomatoes and beef stock, and scrape up any browned bits from the bottom. Secure the lid, set the valve to Sealing, and pressure cook on High for 35 minutes. Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure. If you’d like a thicker chili, switch back to Sauté and stir in the masa harina slurry, simmering for a few minutes until thickened.
Slow Cooker (Crock-Pot) Instructions: For best flavor, start by searing the beef on the stovetop in a skillet or Dutch oven, then transfer it to the slow cooker. In the same pan, sauté the onion and jalapeño until soft, add the garlic, spices, and tomato paste, and cook until fragrant. Transfer everything to the slow cooker, add the tomatoes and beef stock, and stir to combine. Cover and cook on Low for 7–8 hours or on High for 4–5 hours, until the beef is tender. If you’d like to thicken the chili, stir in the masa harina slurry during the last 30 minutes of cooking.