Texas Style Chili

100 mins
Serves 1
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Directions

  1. 1Season the diced chuck roast with salt and dust it with cornstarch.
  2. 2Heat olive oil in a 6-quart pot over medium-high heat.
  3. 3Add the seasoned beef to the pot and sear, stirring occasionally, until browned.
  4. 4Dice the celery, red bell peppers, and white onion.
  5. 5Add the diced vegetables to the pot with the beef and cook until slightly soft, about 5 minutes.
  6. 6Add tomato paste, minced garlic, chili powder, paprika, and ground cumin to the pot.
  7. 7Mix all ingredients and let them toast for about 2 minutes.
  8. 8Add beef broth, undrained diced tomatoes, undrained diced green chiles, and Worcestershire sauce to the pot.
  9. 9Stir the mixture and bring it to a simmer.
  10. 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.
  11. 11Check on the chili and stir occasionally to prevent sticking.
  12. 12Once the beef is tender, turn off the heat.
  13. 13Squeeze in 2 tablespoons of lime juice and stir.
  14. 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.