Description
This Slow Cooker Texas Chili Recipe combines toasted dried chili peppers and tender chuck roast beef to create a rich, flavorful chili that simmers for hours until perfectly tender. Infused with traditional Mexican spices and thickened with masa harina, this hearty chili is garnished with fresh lime, cilantro, and diced onions for an authentic taste of Texas-style chili.
Ingredients
Scale
Chili Pepper Blend
- 3 dried ancho chili peppers, stems and seeds removed
- 3 dried pasilla chili peppers, stems and seeds removed
- 2 dried guajillo chili peppers, stems and seeds removed
- 2 dried chipotle peppers, stems and seeds removed
Main Ingredients
- 1 tablespoon olive oil
- 2 pounds chuck roast beef, cut into 1-inch cubes
- Salt and black pepper, to taste
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 4 cups low sodium beef broth
- 2–4 tablespoons masa harina, depending on desired thickness
Garnishes
- Lime wedges
- Cilantro, fresh
- Diced onion
Instructions
- Toast the Dried Peppers: Add the dried ancho, pasilla, guajillo, and chipotle peppers to a dry skillet over medium heat. Toast each side for 1 to 2 minutes until fragrant, then remove and let them cool.
- Soak the Peppers: Bring a medium pot of water to a boil, then remove from heat. Submerge the toasted dried peppers in the hot water, cover, and let them soak for 20 minutes until softened.
- Sear the Beef: While the peppers soak, heat olive oil in a large Dutch oven over medium heat. In batches, sear the beef cubes on all sides until well browned. Season with salt and black pepper, then transfer the browned beef to a plate.
- Sauté Aromatics: Return the Dutch oven to medium heat and add the diced onion. Sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Blend Chili Paste: Drain the soaked peppers (discard the soaking water) and place them in a blender with ½ cup of fresh water, Mexican oregano, ground cumin, and a pinch of salt and pepper. Blend until the mixture is smooth and paste-like.
- Combine Ingredients: Return the seared beef to the Dutch oven, pour in the beef broth, and stir in the blended chili paste and masa harina.
- Simmer the Chili: Bring everything to a boil over medium-high heat, then reduce heat to low. Cover the pot and let the chili simmer gently for 3 to 4 hours, stirring occasionally, until the beef is very tender and falls apart easily.
- Adjust seasoning and Serve: Taste the chili and adjust salt and pepper as needed. Serve hot, garnished with lime wedges, fresh cilantro, and diced onion for added freshness and flavor.
Notes
- Toast the dried chili peppers carefully to avoid burning, as burnt peppers can make the chili bitter.
- Adjust the amount of masa harina to reach your preferred chili thickness.
- For a spicier chili, add more chipotle peppers or include some of the seeds moderately.
- Leftovers taste even better the next day as flavors deepen.
- Serve with cornbread or warm tortillas for a complete meal.
Keywords: Texas chili, slow cooker chili, beef chili, ancho chili, pasilla chili, guajillo chili, chipotle, masa harina, Tex-Mex, hearty chili