Texas Style Chili
Directions
- 1Season the diced chuck roast with salt and dust it with cornstarch.
- 2Heat olive oil in a 6-quart pot over medium-high heat.
- 3Add the seasoned beef to the pot and sear, stirring occasionally, until browned.
- 4Dice the celery, red bell peppers, and white onion.
- 5Add the diced vegetables to the pot with the beef and cook until slightly soft, about 5 minutes.
- 6Add tomato paste, minced garlic, chili powder, paprika, and ground cumin to the pot.
- 7Mix all ingredients and let them toast for about 2 minutes.
- 8Add beef broth, undrained diced tomatoes, undrained diced green chiles, and Worcestershire sauce to the pot.
- 9Stir the mixture and bring it to a simmer.
- 10Cover the pot with a lid, reduce heat to low, and let it simmer for 90 minutes until the stew meat is fall-apart tender.
- 11Check on the chili and stir occasionally to prevent sticking.
- 12Once the beef is tender, turn off the heat.
- 13Squeeze in 2 tablespoons of lime juice and stir.
- 14Serve the chili hot, topped with your favorite toppings like cilantro, sour cream, and shredded cheese.
Ingredients
- 2 pounds diced chuck roast
- 1 teaspoon salt
- 3 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 ribs celery
- 2 red bell peppers
- 1 white onion
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 cup beef broth
- 15 ounces undrained diced tomatoes
- 7 ounces undrained diced green chiles
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
Equipment
pottongscutting boardknifespatulalidladleoven mitts
Tips
- You can buy a chuck roast and dice it yourself, or buy pre-diced beef stew meat.
- The Cajun Trinity (onion, celery, bell pepper) provides a great flavor base.
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