Sandra This Paula Deen Texas Chili Recipe is a hearty and smoky recipe, which is made with beef chuck roast and chipotle pepper. It’s the ultimate comfort food recipe, ready in about 4 hours and 20 minutes.
Paula Deen Texas Chili Recipe Ingredients
- 4 pounds beef chuck roast, trimmed of excess fat, cut into ½ inch chunks
- salt and black pepper to taste
- 6 tablespoons olive oil, divided
- 3 jalapeños, seeded and diced
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, seeded and finely chopped
- 28 ounces crushed tomatoes (1 can)
- 3 tablespoons tomato paste
- 4 cups beef stock or broth
- 2 bay leaves
Seasoning Mix
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chili powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
How To Make Paula Deen Texas Chili
- Season and Sear the Beef: Season the beef chunks generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Working in batches, brown the meat on all sides. Remove the browned beef and set it aside.
- Sauté the Aromatics: Add the remaining 2 tablespoons of olive oil to the pot. Add the jalapeños and onions and sauté for about 10 minutes, until the onions are softened but not browned.
- Toast the Spices: Stir in the minced garlic and the entire seasoning mix (chili powder, paprika, cumin, etc.). Cook for 30 seconds, stirring constantly, until the spices are very fragrant.
- Simmer the Chili: Return the browned beef to the pot. Add the crushed tomatoes, tomato paste, beef stock, and bay leaves. Bring the chili to a boil, then reduce the heat to low.
- Finish and Serve: Let the chili simmer, uncovered, for 3 to 3 ½ hours, stirring occasionally to prevent it from sticking. If it becomes too thick, add more stock as needed. Before serving, remove the bay leaves.
Recipe Tips
- How do I get the most tender beef? The secret is a long, slow simmer. Cooking the chili for at least 3 hours allows the tough connective tissues in the beef chuck to break down, resulting in incredibly tender, fall-apart meat.
- Why brown the meat before stewing? Searing the beef is a crucial step for flavor. It creates a deep, brown crust through the Maillard reaction, which adds a rich, savory depth to the entire chili that you wouldn’t get otherwise.
- Can I make this spicier? Absolutely. The heat in this recipe comes from the jalapeños and chipotle peppers. For a spicier chili, add more chopped chipotle peppers or increase the amount of chipotle chili powder.
- What if my chili gets too thick while simmering? Because it’s simmered uncovered, a lot of liquid will evaporate. If the chili becomes thicker than you’d like, simply stir in a splash of extra beef stock or broth until it reaches your desired consistency.
What To Serve With Texas Chili
This hearty, bean-free chili is a meal in itself. It’s traditionally served with:
- Warm, buttery cornbread
- Saltine crackers or Fritos corn chips
- A variety of toppings like shredded cheddar cheese, chopped onions, and sour cream
How To Store Texas Chili
Refrigerate: Store leftover chili in an airtight container in the refrigerator for up to a week. The flavor is often even better the next day. Freeze: Chili freezes exceptionally well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Texas Chili Nutrition Facts
- Calories: 734
- Carbohydrates: 11g
- Protein: 63g
- Fat: 50g
- Saturated Fat: 17g
- Cholesterol: 209mg
- Sodium: 717mg
- Potassium: 1582mg
- Fiber: 4g
- Sugar: 4g
- Vitamin A: 2526IU
- Vitamin C: 12mg
- Calcium: 117mg
- Iron: 9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
FAQs
True, authentic Texas chili (or “a bowl of red”) is defined by what it doesn’t have: beans. It’s a hearty, slow-simmered stew made with chunks of beef rather than ground meat.
Yes. Follow the first three steps of browning the meat, sautéing the vegetables, and toasting the spices on the stovetop. Then, transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
Chipotle peppers are smoked and dried jalapeños. They are often sold canned in a tangy, slightly sweet red sauce called adobo. They add a wonderful smoky heat to the chili.
Try More Recipes:
- Paula Deen Slow Cooker Chili Recipe
- Paula Deen Beef Chili Recipe
- Paula Deen White Chicken Chili Recipe
Paula Deen Texas Chili Recipe
Description
A rich, hearty, and authentic Texas-style chili made with tender chunks of beef chuck, slow-simmered in a smoky and deeply spiced tomato base.
Ingredients:
Ingredients
Instructions
- Season beef with salt and pepper. In a large pot, brown the beef in batches in 4 tbsp of oil; remove and set aside.
- In the same pot, add the remaining 2 tbsp of oil and sauté the jalapeños and onions for 10 minutes until soft.
- Stir in the garlic and the entire seasoning mix; cook for 30 seconds until fragrant.
- Return the beef to the pot along with the crushed tomatoes, tomato paste, beef stock, and bay leaves.
- Bring to a boil, then reduce heat to low and simmer, uncovered, for 3 to 3.5 hours, until the beef is tender.
- Remove bay leaves before serving with your favorite toppings.
Notes
- A long, slow simmer is essential for tenderizing the beef chuck.
- Searing the beef before simmering is a crucial step for developing deep flavor.
- This chili is bean-free, which is characteristic of authentic Texas chili.
- The flavor of the chili improves if made a day ahead.
