- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
We love this Texas chili recipe made with beef, an easy homemade chili paste, and spices. We don’t add tomato or beans to this chili. Instead, beef chuck happily stands and simmers in an outrageously flavorful liquid until fork tender. It’s delicious!
Choose beef with a good amount of connective tissue and fat (like beef chuck). As it cooks, the connective tissue will break down, leaving you with incredibly tender cubes of meat.
Ingredient:
- 4 pounds (1.8kg) beef chuck, trimmed of excess fat and gristle, cut into 1-inch cubes
- 3 whole dried New Mexico or California chili peppers
- 3 whole dried Guajillo chili peppers
- 3 whole dried Ancho chili peppers
- 6 cups (1.4L) rich vegetable, beef, or chicken stock
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 large fresh poblano pepper, seeds removed and chopped
- 6 medium garlic cloves, minced (2 tablespoons)
- One 3-inch cinnamon stick
- 1 tablespoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 to 1 teaspoon cayenne pepper or chipotle powder, for spicy chili, see tips
- 1 tablespoon masa harina or 1 to 2 small corn tortillas torn into small pieces
- Salt and fresh ground black pepper
