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.
Tips & Substitutions
For extra heat, consider using a mix of fresh and dried chilies. If you prefer a milder chili, reduce the amount of crushed red pepper or substitute with sweet bell peppers. Ensure the beef is well marbled for a tender result. Adding a splash of apple cider vinegar can enhance the flavor profile. For those looking to save time, consider using pre-cut beef from the butcher.
Serving Suggestions
Serve the chili hot topped with shredded cheese, diced onions, or a dollop of sour cream for added richness. It pairs beautifully with cooked pinto beans and cornbread on the side. For a complete meal, consider serving with a fresh garden salad or some crunchy tortilla chips. Explore more hearty beef recipes for additional ideas.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, place in freezer-safe containers and keep for up to 3 months. When reheating, use a saucepan over low heat, stirring occasionally, or microwave in short intervals, ensuring it's heated through. Add a splash of water if the chili thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Chili(Extra Hot) contains roughly 763 calories, with 37g protein, 114g carbohydrates, and 35g fat. It is an excellent source of vitamin C (698% of the Daily Value), iron (222% of the Daily Value), and calcium (151% of the Daily Value). It also contributes 35g of dietary fiber toward your daily target.
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).
Frequently Asked Questions
Can I use ground beef instead of steak?
Yes, you can substitute ground beef for the beef round steak. Use about 2 pounds of ground beef and brown it thoroughly before adding other ingredients. This will give you a similar flavor and texture, though the chili may be slightly less hearty.
What can I serve with Texas Chili?
Texas Chili is great on its own, but for a complete meal, serve it with cornbread, rice, or baked potatoes. Consider pairing it with a fresh coleslaw or a simple green salad to balance the heat. Tortilla chips can also make for a delightful crunch alongside.
How can I make this chili less spicy?
To reduce the spiciness, you can decrease the number of dried hot chili peppers used or replace them with mild varieties. Adding ingredients like sugar or honey can help balance the heat. Incorporating dairy products like sour cream or cheese when serving can also mellow the spice.
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).