Texas Chili(Extra Hot)
A fiery Texas Chili packed with bold chili peppers, tender beef, and smoky spices, perfect for spice lovers and hearty appetites seeking a robust, flavorful meal.
Ingredients
- 40 dried hot chili peppers or 1/4 cup crushed red pepper ⓘ
- 3 dried ancho peppers ⓘ
- 2 1/2 lb beef round steak, cut into 1/2-inch cubes ⓘ
- 2 tablespoons cooking oil ⓘ
- 1 medium onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 1/2 teaspoons ground cumin ⓘ
- 1 (10 1/2 oz) can condensed beef broth ⓘ
- 1 soup can water (1 1/3 cups) ⓘ
- 1/2 teaspoon dried oregano, crushed ⓘ
Instructions
- Crush the hot chili peppers.
- Remove stems and seeds from ancho peppers and cut into 1-inch pieces.
- Place all peppers in a blender container, cover, and blend until ground.
- In a large saucepan, brown half of the beef in hot oil.
- Remove the browned beef with a slotted spoon and set aside.
- Add the remaining beef, chopped onion, minced garlic, ground cumin, and ground chili peppers to the saucepan.
- Cook until the meat is browned.
- Return all the meat to the saucepan.
- Stir in the condensed beef broth, water, and crushed oregano.
- Bring to boiling, then reduce heat.
- Simmer uncovered for 1 to 1 1/4 hours or until the meat is tender, stirring occasionally.
- Serve the chili hot with cooked pinto beans.
Nutrition & Diet Analysis (per serving)
602
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).