Best Texas Chili Recipe
Hey Texas, did we get this Texas Chili right?
- 8 slices bacon
- 1 3- to 4-pound beef chuck roast, trimmed of fat and cut into 1” cubes
- kosher salt
- 1 large onion, diced
- 2 jalapeños, minced
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 1 tbsp. ancho chili powder
- 1 tbsp. chipotle chili powder
- ½ tbsp. dried oregano
- ½ tbsp. ground cumin
- 1 28 oz. can crushed tomatoes
- ½ c. lager beer
- 32 oz. low-sodium beef broth
- 2 c. water
- Shredded cheddar, for serving
- Sour cream, for serving
- Chopped chives, for serving
- Cornbread, for serving
- In a large pot, cook bacon until crisp. Drain on paper towels and set aside.
- Add beef cubes to bacon fat and sear until browned on all sides. Season with salt. Set aside.
- Add onion, jalapeños, and garlic to pot and stir until soft, 5 minutes. Add tomato paste and stir, then add spice mix and stir until combined, then return beef and bacon to pot and add crushed tomatoes, beer, beef broth, and water.
- Bring to a boil, then reduce to a simmer and let cook until meat is tender, about 2 hours.
- Serve garnished with cheese and serve with corn bread.