CookPal AI
Texas Chili

Texas Chili

Cost $25, save $15

Source: Recommended by CookPal

  • 150 Min
  • 6 Servings
  • $25

INGREDIENTS

  • Spices and Seasonings

    • 2 ounces dried chile peppers
    • 1 tablespoon finely chopped chipotle pepper in adobo sauce
    • 🧂 2 teaspoons kosher salt
    • 🧂 1 teaspoon black pepper
    • 1 teaspoon ground cumin
    • 2 tablespoons masa harina
    • 1 tablespoon white vinegar
    • 1 tablespoon dark brown sugar

  • Meat

    • 🥩 4 lbs beef chuck roast, trimmed of excess fat and cut into 3/4-inch cubes

  • Vegetables

    • 🧄 3 cloves garlic
    • 🧅 1 medium onion, finely chopped

  • Liquids

    • 💧 4 cups water
    • 💧 1 1/2 cups water, divided
    • 4 cups beef stock

  • Oil

    • 1 tablespoon canola oil

STEPS

1

Gather all ingredients.

2

Toast dried chili peppers in a skillet over medium-low heat for 2 to 3 minutes per side, then soak in hot water for 30 minutes.

3

Drain chiles, reserve 1/2 cup soaking water, remove stems and seeds, and blend with chipotle to make a paste.

4

Heat oil in a Dutch oven, season beef with salt and pepper, and brown in two batches, about 3 minutes per side.

5

Cook onions and garlic in the drippings until soft and translucent, about 3 to 4 minutes, then add cumin and cook until fragrant.

6

Add chili paste and cook for another minute, then whisk in masa harina mixed with 1/4 cup water.

7

Pour in beef stock and remaining water, stir, and then add the browned beef and bay leaves. Simmer partially covered for 2 hours.

8

Stir in brown sugar and vinegar, remove from heat, and let stand for 20 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

823

Calories

  • 79
    Protein
  • 17
    Carbs
  • 50
    Fats

💡 For deeper flavors, refrigerate the chili overnight and reheat before serving.Serve with sour cream, shredded cheese, and lime wedges for added garnish.This dish can be frozen for up to 3 months if stored in an airtight container.