Description
This Slow Cooker Texas Chili recipe offers a rich and hearty blend of tender beef cubes simmered in a complex chili pepper sauce made from ancho, pasilla, guajillo, and chipotle peppers. Enhanced with aromatic spices, a touch of masa harina for thickness, and garnished with fresh lime, cilantro, and diced onions, this chili captures authentic Texas flavors perfect for a comforting meal.
Ingredients
Scale
Dried Chilies
- 3 dried ancho chili peppers, stems and seeds removed
- 3 dried pasilla chili peppers, stems and seeds removed
- 2 dried guajillo chili peppers, stems and seeds removed
- 2 dried chipotle peppers, stems and seeds removed
Main Ingredients
- 1 tablespoon olive oil
- 2 pounds chuck roast beef, cut into 1-inch cubes
- Salt and black pepper, to taste
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 4 cups low sodium beef broth
- 2–4 tablespoons masa harina, depending on desired thickness
Garnishes
- Lime wedges
- Cilantro
- Diced onion
Instructions
- Toast the dried chilies: Add the dried ancho, pasilla, guajillo, and chipotle peppers to a dry skillet over medium heat. Toast each side for 1 to 2 minutes until fragrant, then remove and let them cool.
- Soak the chilies: Bring a medium pot of water to a boil, then remove from heat. Submerge the toasted dried peppers in the hot water, cover, and let them soak for 20 minutes until softened.
- Sear the beef: While the peppers soak, heat olive oil in a large Dutch oven over medium heat. In batches, sear the beef cubes on all sides until well browned. Season with salt and black pepper, then transfer the browned beef to a plate.
- Sauté onions and garlic: Return the Dutch oven to medium heat and add the diced onion. Sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Prepare chili paste: Drain the soaked peppers (discard the soaking water) and place them in a blender with ½ cup of fresh water, Mexican oregano, ground cumin, and a pinch of salt and pepper. Blend until the mixture is smooth and paste-like.
- Combine ingredients: Return the seared beef to the Dutch oven, pour in the beef broth, and stir in the blended chili paste and masa harina. Bring everything to a boil over medium-high heat, then reduce heat to low.
- Simmer the chili: Cover the pot and let the chili simmer gently for 3 to 4 hours, stirring occasionally. Cook until the beef is very tender and falls apart easily.
- Final seasoning and serve: Taste the chili and adjust salt and pepper as needed. Serve hot, garnished with lime wedges, fresh cilantro, and diced onion for added freshness and flavor.
Notes
- Make sure to remove stems and seeds from dried chilies to avoid bitterness.
- Adjust the amount of masa harina to achieve your desired chili thickness.
- For an extra smoky flavor, consider using smoked paprika or additional chipotle peppers.
- Chili tastes better the next day, so consider making it ahead of time.
- If masa harina is unavailable, cornmeal can be used as a substitute but may alter the texture slightly.
Keywords: Texas Chili, Slow Cooker Chili, Beef Chili, Tex-Mex Recipe, Hearty Chili, Chili Recipe with Dried Chilies