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Texas Beef Chili Recipe

Looking for an easy Texas Beef Chili recipe? Learn how to make Texas Beef Chili using healthy ingredients.


Submitted by keito

Makes 8 servings



Taken from Williams-Sonoma's "Comfort Food" cookbook. If you absolutely MUST have beans in your chili, add 1 cup cooked kidney or pinto beans and heat through just before serving. You can also add 1 cup or so of chopped canned tomatoes. If you want spicier chili, add some cayenne. This chili is excellent served with corn bread or warmed tortillas.

Recipe Ingredients for Texas Beef Chili

2 tsp cumin seeds
1/4 cup chili powder
1 tbsp paprika
2 tsp dried oregano
4 lbs beef chuck roast
3 tbsp olive oil
1 yellow onion, chopped
1 jalapeņo pepper, seeds and ribs removed, chopped
1 large red bell pepper, seeded and chopped
4 cloves garlic, chopped
1 1/2 cups lager beer
1 cup beef stock
2 tbsp yellow cornmeal
1 salt and pepper to taste

Recipe Directions for Texas Beef Chili

  1. Heat a frying pan over medium heat. Add the cumin seeds and heat, stirring often, until toasted (about 1 minute). Transfer to a mortar and finely grind with a pestle, or you can just use a spice grinder. Transfer to a bowl and add the chili powder, paprika and oregano. Mix well and set aside.

  2. Cut the beef into 1/2-inch cubes. Season with salt and pepper. In a Dutch oven, heat 2 tablespoons of the oil over medium-high heat. In batches to avoid crowding, add the beef cubews and cook, turning occasionally, until browned (about 5 minutes per batch). Transfer to a plate.

  3. Add the remaining 1 tablespoon of oil to the pot. Add the onion, jalapeņo, bell pepper and garlic and reduce the heat to medium. Cover and cook, stirring occasionally, until the onion softens (about 5 minutes). Uncover, add the spice mixture and stir well for 30 seconds. Stir in the beer and stock. Return the beef to the pot, cover and reduce the heat to low. Simmer until the beef is fork-tender (1.5-2 hours).

  4. Remove the chili from the heat and let stand for 5 minutes. Skim off any fat that rises to the surface. Return the pot to medium heat and bring to a simmer. Transfer about 1/2 cup of the cooking liquid to a small bowl, add the cornmeal and whisk well. Stir into the chili and cook until lightly thickened, about 1 minute. Season with salt and pepper. Spoon the chili into warmed bowls and serve hot, with bowls of cheddar, onions, sour cream and jalapeņos on the side for sprinkling on top.

Categories

Main Dish, Soup

Nutrition Facts
Serving Size 351.5g
Amount Per Serving
Calories
929
Calories from Fat
624
% Daily Value*
Total Fat
69.3g
107%
Saturated Fat
26.1g
130%
Trans Fat
0.0g
Cholesterol
234mg
78%
Sodium
288mg
12%
Potassium
735mg
21%
Total Carbohydrates
9.3g
3%
Dietary Fiber
2.8g
11%
Sugars
1.9g
Protein
61.2g
Vitamin A 46% Vitamin C 53%
Calcium 6% Iron 47%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sodium
  • Very low in sugar
  • High in zinc
  •   Bad points
  • High in saturated fat
  • Contains alcohol
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