To make your Texas Chili you will need chuck roast - chili grind, New Mexico pepper powder, smokey paprika, garlic powder, onion powder, ground cumin, salt, masa marina, apple cider vinegar, water, or beef broth. Optional ingredients are cayenne pepper and Mexican oregano.
If you’re debating whether to put beans in your chili, “You might not be from Texas.” Texans take full credit for our culinary invention the ‘bowl o red’. The first recorded mention of this famous dish was credited to the Chili Queens who sold chili con carne in open-air stands on the streets of San Antonio in the 1860s. However, there was a similar dish that was often served on cattle drives consisting of reconstituted beef (or fresh if available) with spicy peppers, popular with the trail hands that was introduced around the later half of the 1800s. Read more about Real Texas Chili at https://texini.com/recipe/texas-chili/
Real Texas Chili
Chuck Roast Chili Grind
Typically I have the butcher ‘chili grind’ fresh chuck roast for my chili. It still has the full roast flavor and incorporates into the spices much better than chunks of roast beef. Either way is acceptable and you may prefer the meatier chunks of beef. Of course in a pinch, you can use ground round but it will not have the full-bodied taste of chuck.
Make Your Own Chili Pepper Blend
Unless you are using a chili blend then you will need the chili pepper ingredients of your choosing. We are using a darker New Mexico pepper powder with a dash of cayenne powder. You will also need smokey paprika, garlic powder, onion powder, ground cumin (comino), salt, and masa harina. If you like you can add Mexican oregano but this is optional.
- 2 pounds chuck roast, chili grind
- 1 tablespoon salt
- 4 - 6 tablespoons New Mexico Chili Powder, to taste
- 2 - 3 tablespoons ground cumin (cumino), to taste
- 1 tablespoon smokey paprika
- 2 tablespoon masa harina
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ - ½ teaspoon cayenne, or more to taste (optional)
- ½ teaspoon Mexican oregano (Optional)
- 1 tablespoon apple cider vinegar
- 2 cups water or beef broth
- Brown your meat until nearly done over medium heat on stovetop in a Dutch oven.
- In a small bowl add your spices, salt, and masa mixing thoroughly to incorporate completely.
- Reduce heat to medium-low and incorporate spice mixture throughout meat mixing constantly.
- Add apple cider vinegar and water or beef broth to the meat mixture.
- Stir over low medium heat until all ingredients are thoroughly incorporated with the liquid.
- Continue to cook on lower medium heat stirring occasionally until you see the liquid reducing.
- Reduce heat to a simmer so as not to burn and cook for an additional 1 1/2 - 2 hours stirring intermittently until liquid is reduced.
- If needed increase heat towards the end of cooking to reduce liquid to desired consistency stirring constantly.
- Serve immediately with toppings of your choice.