Beef Chili

Total Time:
2 hr 45 min
30 min
2 hr 15 min

6 to 8 servings

  • 3 tablespoons olive oil
  • 3 pounds beef shoulder, cut into large cubes
  • Sea salt and freshly ground black pepper
  • 2 tablespoons ancho chili powder
  • 1 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon sweet paprika
  • 1 tablespoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 2 onions, diced
  • 10 garlic cloves, halved
  • 3 canned chipotle peppers in adobo, chopped
  • 1 jalapeno, seeded and chopped
  • 1 teaspoon sugar
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole tomatoes, crushed by hand
  • 1/2 cup masa harina
  • 3 cups shredded white Cheddar, for garnish
  • 2 bunches chopped chives, for garnish
  • 1 1/2 cups sour cream, for garnish
Watch how to make this recipe.
  • In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

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4.0 83
The video shows the chocolate, but makes no mention of the tomatoes, sugar or water. The video also shows him garnishing with the new-style cornbread and cilantro but the recipe suggests sour cream, cheese and chives (which I can never find). Did people who made this follow this written recipe? item not reviewed by moderator and published
Excellent recipe! I loved the onion, garlic, and jalapeño purée as a base. Will definitely make this one again. item not reviewed by moderator and published
this was killer. couldn't find any masa harina so had polenta on hand and was perfect substitute. my 13 year old loved ir sweet w nice after burn ate it w stiff corn chips item not reviewed by moderator and published
Made for Super Bowl and no one ate it. The flavor is really different than traditional chili. Never know until you try though.  item not reviewed by moderator and published
Made this today for the Super Bow. Perfect!! Thanks, Tyler. As always, you are on the mark!! Flavors are great. It was easy to do. Love it and will make it again!! item not reviewed by moderator and published
This chili is by far the tastiest I have ever had! I am using it for a group Chili Cook off with friends this Super Bowl and can't wait to see the results! I did add white beans to give it a bit more texture. I wasn't going for the traditional Texas type and I have to say that I love the addition. item not reviewed by moderator and published
I have tried several chili recipes from this website over the last 5 years, some were "ok", some 'not so good', etc. This one hit a home run in this househole! We like our chili spicy, full of flavor, thick, and this one delivers!!! Only chili recipe we will use from now on AND PROUDLY Use!!! item not reviewed by moderator and published
This recipe seems pretty good, but I really do make the best chili I've ever eaten... add chorizo, ground beef, spicy sausage, and beef tips, pureed black beans, grated dark chocolate, dos equis, caramelized onion, a little ginger and some other stuff not sharing, a little adobo, I use ro-tel, beef stock, the masa is a nice touch, I use it too... i use oaxaca instead of cheddar... item not reviewed by moderator and published
OMG GOOD!!! Going to make again for Dad's Day! Hubby and Both of my Boys Love this Chili! Guests always make positive comments when they see it's shredded beef and Not ground meat! PLEASE! Don't give a bad rating for a recipe unless you Follow The Recipe!!! item not reviewed by moderator and published
Lots of heat, not much flavor. I was disappointed, as we usually like Tyler's stuff. This one was definitely a miss though. Way too hot but without good flavor to go with it. I also found the texture somewhat lacking. I guess I like a chunkier chili. I can think of several "tweaks" I could try to improve it, but I think there are probably better starting points out there. item not reviewed by moderator and published
When I saw Chef Florence prepare I knew it would Be Great! He had visited a Couple that Won Chili Cook~Offs in Texas. They added Un~sweetened Square of Chocolate & Cinnamon to Their Recipe.He stayed very true to the,"no beans allowed rule" that Texas Chili is known.This is Hearty,No rice required & has the Flavours Hunny & I crave.Remember this is a Guide.Am allergic to Cumin,Cilantro & other items so place another Can Have.Makes enough to Freeze for Empty Nesters Couples & Portions are adjustable as the heat too. Relish the Flavours next day after prepared.Better & Corn~bread? Enthusiastic Yes! item not reviewed by moderator and published
So good! First time making chili and this turned out fantastic! I made a few tweaks - more jalapeño for heat, no cumin (don't like the smell or flavor), diced my veggies instead (for texture), added garlic and onion powder, used 1/2 can of whole tomatoes and 1 small can of paste (kids don't like tomatoes) and added 1 tablespoon of cocoa powder (idea from another recipe). So I guess more than a few tweaks but it's a great base recipe and easy to make your own! item not reviewed by moderator and published
It is the best chili I have ever had! I've been making this recipe for the last two years and have turned some non-chili eaters into chili lovers. item not reviewed by moderator and published
Interesting favors easily tweaked. I saved this one. item not reviewed by moderator and published
Great recipe. I followed it exactly (using the correct amount of chipotle peppers- 3 canned, not 3 cans. I did however, found it difficult to shred the beef with a potato masher. Instead, when there was about 20 minutes left to cook, I removed the meat and shredded it with 2 forks. I then seasoned the broth to taste and added the masa harina. The masa kind of clumped together, so I got a whisk and blended it in. I then put the shredded beef back in. I've been looking for a chili recipe like this forever and I finally found it. The spices were just right and my mouth didn't catch on fire (though it did have a decent kick to it. item not reviewed by moderator and published
I have made this recipe again and again making little changes here and there but it is always a hit. Love that this is a true "Texas" style chili! item not reviewed by moderator and published
Absolutely delicious! I used pork instead of beef. On the TV version he added a touch of shaved chocolate the end. So I did that but it wasn't noticeable. This is one of the best dishes I have made from this site and I cook from here often. item not reviewed by moderator and published
The coriander was overpowering to me. Next time,I will try reducing the amount or eliminating it altogether. That being said, I think this recipe is definitely one I can build on and tweak to suit my personal taste. I chose it because the peppers and onions were pureed, which is perfect for my picky family members who dont like onions. A great way to add flavor without pieces of actual onion or pepper. I thought it had just the right amount of heat,but I may add some regular chili powder next time as well. I also added kidney beans at the end because we happen to like them. All in all, I'm glad I made this,and will make it again, with a few small adjustments! item not reviewed by moderator and published
You can't go wrong with Mr. Florence. I will be preparing this chili again for a big group of high school guys and their parents to celebrate building another log cabin at Hawk Woods Nature Center. Keep up the inspiring work Tyler. Mike item not reviewed by moderator and published
I thought this chili was incredible. I tried it for the first time at my daughters school chili cook off and won second place, and fan favorite. Definitely worth the effort. Please don't skimp on the ingredients. PS - The recipe calls for masa harina, which is instant corn masa flour which you can find in the ethnic section of most local markets. It adds a great background flavor. I also used shredded mild cheddar instead of white cheddar. Last but not least, the sour cream really pulls the whole dish together. Make it when you want your chili to impress. item not reviewed by moderator and published
This is the first chili recipe I tried from scratch, and is absolutely a winner. Keeping all other values the same, I added 1 can of Pinto beans and one can of Black beans, both drained, right into the pot. Don't cut the spices, you'll regret it. I'm considering adding more veggies too, to get some veggies into the kids' bellies. The beans add a more chili-like feel to this otherwise fully-flavored, aromatic dish. There is definitely more of a gourmet feel on this dish, rather than a cheap, roadside fill-me-up feel. Make it when you want your chili to impress. I have to say, anyone who isn't happy with this because it's a chef's take on a traditional dish, should go look for traditional recipes instead. : item not reviewed by moderator and published
haven't tried it yet but reading reviews because I am going to make this dish because I need a dish to accompany the food at my reception that will be barriatric patient friendly and this one looks pretty good. Will let you all know how it turned out and what I ended up doing with everyone's idea's item not reviewed by moderator and published
I followed the recipe exactly except I subbed in a dry chili from my local store for the canned anchos... does this not taste like indian food to anyone else? item not reviewed by moderator and published
Perfect chili, in my humble opinion. May I just say, to all those who have minor and/or major complaints with this recipe: It's chili. Chili recipes are more like road-maps. If you need to tweak it to your specific tastes, go for it. It is chili! item not reviewed by moderator and published
I love this chili recipe, definitely one of the best chilis I've ever had. I love the richness of all the different flavors and because I love cinnamon so much, I put in 2 tablespoons of it in my chili. I also added an extra small can of tomato paste and 2 cans of kidney beans (for me a chili isn't a chili unless you got beans in them;. Because I was too lazy to chop the beef, I got 3 lbs. of ground beef instead. I also added 1/2 a cup of water and didn't add the masa harina because I didn't know where to get it. 2 days later, I served it to my friend, an owner and chef of a 3 star restaurant and he loved it. He loved it so much that he took some home to share it with his wife: item not reviewed by moderator and published
Good grief...some people amaze me. Nowhere in the recipe does it even mention 'Texas'. On top of that, it clearly states three CANNED chipotles. So many other things I could mention based on the comments. The simple facts are there are as many different variations of chili as their are works of art. A good chili depends on the 'customer' their tastes. You don't like beans? Fine, leave 'em out. Don't like the 'frou-frou' stuff like sour cream? Don't put it on. Chili started out like pizza....'what we got in the cupboard?' type deal. Been tweaked more often than probably any other recipe, and people get hyped up about it. Truth is, this is a very good chili, with layers of flavor that meld for a great taste. For people to complain and 'think' they're cooks, be quiet...go back to making the same stuff you've always made. When I say I don't care for your AUTHENTIC [Texas, Cincinatti, Kansas City, (fill in the blank)] chili, be quiet...I've had better. item not reviewed by moderator and published
Best chili I've ever tasted and easy to make. I use ground beef instead of the shoulder. I also add another Tbsp or so of cumin. Wonderfully spicy with great chipotle flavor! My husband starts crying when I pull out the recipe he loves it so much. item not reviewed by moderator and published
This is an excellent recipe that is hard to execute perfectly. Again folks, it is three canned chipotles... not three cans of chipotles. Geez!!! I can't believe people fell for that... try eating one of those bad boys and you know 3 cans would blow the roof of of most human heads. Those peppers have a kick and a smokey sweetness. Their overuse was the problem for most of the bad reviews. No need to change the other spices. The other thing was the complaints of tough beef. Note the ambiguous instruction. "Large cubes." What is large? Well, about 2 inch squares or larger in my opinion. The people that had tough meat cut the cubes too small. Just trust me. item not reviewed by moderator and published
This is one of the best chili's I have ever had, and very unique. I used 2.5 pounds ground beef (i had it on hand and used 1 tablespoon cornstarch (dissolved in 1 T water to thicken it. I also added a can of black beans. (don't judge me Texans The flavors are wonderful. I topped it with shredded sharp cheddar cheese and a dollop of sour cream, so good! ps i hate when people give ratings based on how authentic a recipe is to a certain area, this recipe is fabulous even if it is a variation item not reviewed by moderator and published
Just reminding people that if you don't like the way something is coming along, you can alter it to your own taste. All the "So inedible I had to throw it out!" comments crack me up. You don't taste it as you go along? If you try it halfway through and don't like it, it's really ok to veer off recipe. It's not a legally binding contract, you can change it however you please. For all the reviews with people suggesting different things they tried, keep it up! I get some of my best ideas from those kind of comments on recipes here :) item not reviewed by moderator and published
I loved it, I just want to know how to make what ever it's topped with looks yummy... If anyone knows something I don't please let me know. item not reviewed by moderator and published
Is it really fair to rate a recipe if you don't follow it? Im reading these reviews and people poorly read the directions or completely change the recipe then give it a negative review. If you change the recipe then you really have no right. Rate the recipe on its own integrity not your lack of. item not reviewed by moderator and published
This may be a good chili variation, but Texas Chili it is not! It's obvious that Tyler has no clue what makes Texas Chili different from other (we Texans would say "lesser" chili's from elsewhere. First, chuck roast is used, not beef shoulder, and the meat remains cubed, not "mashed"; no wonder some users found it stringy and tough. Secondly, Texas Chili does not contain cheese or cinnamon (go to Cincinnati for that or chocolate (great New Mexican chili sometimes contains that in a mole-type additive, but then, it's not Texas Chili. And frou-frou touches like adding sour cream may go over well in Tyler's San Francisco eatery, but not in Texas, where a garnish - if used at all - would be some chopped Cilantro. About the only thing Tyler got right was not to add beans (Texans sometimes serve "Ranch Beans" - pintos - but ALWAYS on the side. If any of you foodies want to see an outstanding and authentic Texas Chili recipe, get a trial subscription to Cook's Illustrated Online and look up the several recipes in their March 1998 issue. The basic Texas Chili recipe they provide ("Chili Con Carne" is great, but if you really want the absolute ultimate and have access to a wood smoker or at least a grill with wood chips, their version rubbing down a whole chuck roast with a chili mixture and lightly searing and smoking it first just can't be beat ("Smoky Chipotle Chili Con Carne". Hint: to conserve on labor, just rub and lightly sear/smoke the chuck roast some time when you're cooking outdoors anyway and then freeze for when you want to make Texas Chili. item not reviewed by moderator and published
I'm from Texas, and while this was different than any chili I've ever had, it was still really good. I couldn't find any canned chipolte chilis, so I just used dry chipolte chili seaoning and added a bit more jalapeno. I also used diced tomatoes, added dry sage, and added ground beef to give more texture. At the end I pulled the beef apart with a fork insead of mashing, which I think was a better option with the ground beef, and I sauted onions with the beef on top of the pureed mixture (we really like onions). I served in on top of steamed rice (my husband loves rice) with cheese and sour cream. Very, very good! item not reviewed by moderator and published
The recipe calls for "3 canned chipotle peppers in adobo, chopped" not 3 cans of chipotle peppers... item not reviewed by moderator and published
Come on, Food Network -- One little type in a recipe can ruin an expensive meal to buy. Please take the time to proofread your recipes, or listen to feedback and make corrections. Do you care about your reader/viewership? Act like it. Otherwise, the recipe was salvageable with some sour cream and ice cream for dessert, and had a nice texture. item not reviewed by moderator and published
REAL southwest chili has cubes of beef (not ground), seasonings, no tomatoes, no beans.....just lots of chili which gives it the 'red' color. Beans, rice etc are served on the side. Adding the beans makes it TexMex. Tyler's chili is fantastic.. item not reviewed by moderator and published
had seen this on the TV program and used it to enter into a cook off. this took me to third place. i was only beaten out of second by a few points. the depth of flavor is amazing, it was very interesting the way the flavors played right into one another, it's hard for me to explain, you just have to TRY IT. item not reviewed by moderator and published
The only reason I did nto give this chili recipe 5 stars is because I changed it a little bit. I don't eat beef so I used ground turkey and turkey italian sausage instead. I also added three types of beans, black beans, kidney beans, and chili beans. Otherwise, I used the other ingredients in the recipe. I added only one and a half chipolte chilies from a can rather than 3, not three cans as some others did. I also added a jalapeno chili without the seeds and ribs. I did not think it was hot enough for my taste. Next time I'll add all three of the chipotle chilies. I was a little conservative because I know how hot these chilies can be. My boyfriend loved it. So did I. I will definitely make this recipe again. This is my new favorite chiil recipe. item not reviewed by moderator and published
grate item not reviewed by moderator and published
Like someone previously said, use 3 chipotle PEPPERS, not 3 CANS of chipotles. Next time I will omit the cinnamon - or just use a sprinkle. The meat was tough and I had to really use some "elbow grease" to mash it. I also used about 2 tbsp corn starch diluted in a little water instead of the masa harina. item not reviewed by moderator and published
Masa Harina is found in the baked goods section near the flour. It's the flour used to make tortilas. item not reviewed by moderator and published
This is great Chili. I think other reveiwers were putting in 3 "cans" of Chipotle chilies when it actaully only calls for 3 Chilies. That would explain why it was so hot in other cases. Great smoky, heat but not too hot....they whole family loved it. item not reviewed by moderator and published
I liked the recipe but the chili was a bit hot for my taste and I would definitely change the meat I put in it next time I make it. item not reviewed by moderator and published
I made this recipe to the T and then decided, as it was cooking away, that I would need to fix it. After about 2 hours, I drained some of the water, added another 1/2 diced onion, one diced red and green bell pepper and a can of pinto beans...oh and another jalapeno because we love heat. I then let it cook another 1.5 hours. It was quite tasty afterwards, especially with the corn pudding. Definitely a nice change from standard chili and perfect for the cold weather! item not reviewed by moderator and published
I thought the flavor of this meal was really really delicious. However, this isn't what I would usually consider chili and I think that turned me off to the meal. I'm used to the typical ground beef and beans. If you like this style chili though, the flavor was outstanding and spicy! item not reviewed by moderator and published
what the heck is masa harina ????? item not reviewed by moderator and published
I have made this 4 years in a row for our church halloween festival and it was a hit. I did change a few things. Like use deer meat instead of beef. More chilie powder. this is so easy to make in a 5gal pan for church. item not reviewed by moderator and published
I didn't follow the recipe to the "T", (more chili powder and meat, less cinnamon) and it came out delicious. The corn pudding is a must. We also put sour cream and cheddar cheese on top of each bowl. Really, really good. item not reviewed by moderator and published
I made this with beans instead of beef, it turned out really well :) In the past I have made chili that turned out really bland, but this recipe hits the spot! Right colour, right consistency and most importantly tastes excellent! I will be making it with beef next time! Great recipe thanks Tyler! item not reviewed by moderator and published
I was concerned about the recipe at first when I realized that whoever wrote it for Foodtv clearly left out a few ingredients (the chocolate?). But since I'd already done my grocery shopping before realizing the inconsistencies, I went ahead and followed what was on the site. It was quite good, but very hot. Thankfully I made the corn pudding for the top, and the sweetness in the corn pudding really balanced out the spiciness of the chili. I also made to sure to put a dollop of sour cream on top of that, which also helped to cool the palette. Had I just made the chili, I think I might have been disappointed overall. However, since I had the other things to balance the dish out, I thought it came out pretty well. Thanks Tyler! item not reviewed by moderator and published
I really thought this chili was going to be delicious as Tyler said on the show that he would put his chili up against anyone's. He forgot to mention that he would also lose every time. It smelled really good cooking but it was terrible. I did add regular beans, since it is a chili but I don't feel that's where the recipe went wrong. The cumin should have be left out, and unless you want to eat a chili with the consistency of mucus, leave out the food processor and chop the veggies. I hated this chili and will never make it again. Sorry Tyler, but it needs major work. Besides that it was way to HOT!!! item not reviewed by moderator and published
I am his wife--a chef and cooking review journalist--we followed this recipe to a tee but had to literally put the tough meat into a blender to shred it.....hmmm....what happened and no I didn't let him boil the meat etc...was it because we live in Denver--high altitude??? item not reviewed by moderator and published
First off, I think Tyler Florence is a good cook but sadly I can't say I fully agree with this recipe. I also experienced the funny taste, almost like the chili had a base of sweet potatoes. But you have to remember... its chili, you can keep adding spices to correct it as much as you want! What I did personally was put together the seasoning for the sweet potato chips (because I was actually going to make them then decided not to) and added three good sized pinches to the chili, after it had cooked for about three hours and lost a lot of its liquid. I also added a little bit of regular mccormicks chili powder, like maybe a tsp and a half. After that i took the can of chipotle chili's and dumped a good ammount (almost all) of the adobo sauce into the chili and then mixed it up. It made a pretty big difference in the way the chili tasted, and it actually fixed it for the most part. I think next time I make this, to avoid the original problem I'm going to substitute regular chili powder (or make my own) in the place of the ancho chili powder because I'm pretty sure the ancho chili powder is what everyone is tasting for the most part. Possibly less paprika as well... we shall see. item not reviewed by moderator and published
None of the prior reviews mentioned the HOT factor!!! off the charts. the next time I will use only one can of the peppers and see if that is more to my liking, but this was extremely hot and way to hot for us. item not reviewed by moderator and published
AWFUL!! AWFUL!! I made this chili exactly as the recipe called for it, and it was a huge disappointment and a waste of my money. It had a funny taste, maybe it was the cinnamon, I'm not sure. I made it for my boyfriend and his friend and not one of us cared for it and I ended up throwing it out. We ended up eating sandwhiches that night. :( item not reviewed by moderator and published
I do not typically have time to watch the show so I have no idea if this recipe is similar to the show or not. I can say that I actually tried the recipe. This chili was very good. I have never cooked chili with beef shoulder and I was wondering just how tender the meat would actually get. Surprise-Fork Tender!!!The spices were great! Next time I will add some corn and diced onion and maybe an extra can of tomatoes. I will say that it turned out more like a stew then a chili the first night. I put the extra in the fridge and it thickened right up. I think it was even better for lunch! item not reviewed by moderator and published
Used this as my base recipe for a chili cook-off and won 1st place!! Put a few of my own tweeks in it but everyone raves about it!! Icut the water down and added a bit of Chorizo for some added flavor. What a hit!!!!! Mary-Flagler Beach, FL item not reviewed by moderator and published
I made this chili for my husband who loved it and wanted to eat the leftovers for a few days. I used the crock pot for six hours on low and one and one half hours on high. I browned the meat and followed the directions up to the point of leaving it on the stove (instead I put everything into the crock pot. I shredded the meat as the recipe called for at the end of the cooking time. item not reviewed by moderator and published
My daughter is a novice cook. But she enjoy cooking and watching Tyler do what he does. I wasn't sold on this chili because I have fallen in love with Patti La Belle's "I can't believe this is turkey chili". However, I now have another favorite to wow my friends and love ones with. This was absolutely great. I watched my daughter put it all together and it seemed very strange but all the favors came together very well. Our family truly enjoyed another one of "Tyler's Ultimate"! Thanks Tyler, you ROCK!!! item not reviewed by moderator and published
We were so excited to try a new take on chili. Ended up throwing this away it was so bad. Too sweet and a funny taste with the spice mixture. I helped hubby by measuring spices and getting the paste mixture ready. We followed recipe pretty close- used beef broth instead of water, and upped the heat with some pepper sauce toward the end after tasting. I also added some lime juice at the end to see if that would help cut the sweetness. This was such a waste of time and ingredients!! I think there is too much tomato product and coriander as well. Sorry Tyler - this was a mess! I also agree-the new FN site is awful!! Very hard to navigate and slow! item not reviewed by moderator and published
I made this past weekend.... it was wonderful! We had our neighbors over and they loved it too! I made my own corn cake casserole to go with it which was a great combination! It warms up nicely the next day too. I will definitely be making this was to die for! item not reviewed by moderator and published
As the Texan said, the meat he used was for topping a potato, however the recipe itself is very good. I used ground beef instead as well as beer in place of the water. I also added an extra pepeer in adobo sauce and some of the seeds from the jalapeno. The only thing I have to complain about is whoever inputs the recipes on here is not very attentive. On the show, Tyler added chocolate. There is no chocolate listed here. Off topic, I also think foodnetwork in general should go back to their old site. This site loads way too slowly and doesn't list nearly as many of the topics for each show that it once had. It was so much easier to search for shows prior to their new design. Plus, the request password button does not work. item not reviewed by moderator and published
Saw this this morning on Tylers Ultimate. Yum!!!! First off...didn't have the canned poblanos so added fresh ones, as well as a jarred roasted red bell pepper when I was pureeing the veggies. Used a HUGE spanish onion as well. I was a little skeptical halfway through, it looked a little soupy. And I was even more scared as I didn't have masa. I picked up these ingredients in little sidewalk shops in manhattan; alas, no masa. Instead, I made some simple jiffy cornbread and crumbled it into the chili once served, with a little aged white cheddar. YUM. i didn't miss the beans at all. The chili wasn't overpoweringly spicy; instead, it has a very complex, deep flavor with a hint of sweetness to round out the finish. With most chili recipes, all I taste is the heat and my belly is full and i have heartburn for the rest of the night. This is so different and I love it! The beef was so tender, almost like brisket. item not reviewed by moderator and published
Tyler said he'd put his chili up against anyones. And then you blend all the vegetables and mash the meat? Two words - Dog Food. I wouldn't even make that for my dog. My Texas chili is made with ground chuck and cubed sirloin tips. Simmered for four hours minimum. All the vegatables are 1 inch cubed, Jalapenos are sliced round, with the seeds in the chili. Red, Green and Yellow bell peppers for color and cayenne pepper for that long lasting heat on the back of your tongue. All the vegetables go in for the last hour only. Tyler, next time you're in Connecticut, I'll throwdown Texas style chili with you anyday! item not reviewed by moderator and published
I added about 1 1/2 pounds more beef than the recipe said because it seemed too liquid-y without it. There was a great depth of flavor here and the spices were complex, not overpowering. I don't know what "authentic Texas chili" really is, but this was wonderful. I highly recommend making the corn pudding to go with this, but check the reviews first because the recipe printed on this website has some errors! item not reviewed by moderator and published
I made this chili and my family really loved it. I grew up in Texas and this isn't anything like the chili I had growing up. It is better! I did add beans though. item not reviewed by moderator and published
Made this tonight. It was the first time I have made a chili that I was satisfied with, although I did modify it somewhat. I did add the bittersweet chocolate that was on the episode. I also added some drained and rinsed kidney beans at the end since we happen to prefer beans in our chili. It did take much longer than the recipe said to get the meat tender enough and the consistency right. My husband loved it and had seconds and thirds! The depth of flavor is really good. It's spicy but not overly so. item not reviewed by moderator and published
This was off the hook. Never made one quite like this before where the meat is mashed ... very interesting and fun to make. Thanks Tyler! Judy item not reviewed by moderator and published
I made this chili along with the corn pudding as shown on television. My husband and I loved it! So different than the normal chili with beans. I love the way the beef was shredded. Reminded me of a beef tamale with the corn pudding on top. Anyway the spices in the meat was different and wonderful. item not reviewed by moderator and published
It was good, but I thought it was missing a little something. I am thinking that it needs a little brightness on the finish, maybe some sort of acid like lime juice otherwise it tasted a little heavy. That being said it was still quite good. item not reviewed by moderator and published
I was born and raised in Houston, TX and when I saw Tyler make this recipe on his show I was quite shocked. That type of chili is meant for a baked potato. item not reviewed by moderator and published
I tried the recipe from the "Texas Chili" episode. It was easy, and extremely tasty. I didn't use chipotle or chocolate, but it was still very good. I didn't have beef, so I put boneless pork loin in a crock pot with the chili spices. I then shred up the pork and added it to the chili mix. I also used the broth from the crock pot to add moisture to the chili. The flavors were so delicious and deep. I will definitely use this recipe again. item not reviewed by moderator and published
This is the best chili I've ever had! Both my partner and I were moaning in delight after tasting it. It was harder to make, since it doesn't look like you're doing it right until the very end when you mash it up. I did trim up the beef and then drained it with the oil before I added the spices in order to make it a little healthier. Didn't miss the fat at all. Made it with Giada's Spicy Italian Corn Bread instead of Tyler's sides. Was amazing! Definitely try this one as is - perfect! item not reviewed by moderator and published
I followed the recipe to the end that was televised. I stopped when he took a masher and mashed up the meat to look like dog food. Yuck! Yuck! Yuck! I cut my meat in bite size pieces and followed the rest of the recipe. I DID NOT mash it up. I also added a can of BEANS, yes, BEANS. I ended up with a totally delicious meal. Also added bell pepper which I think belongs in chili. Left out the sweet tasting paprika. Think mine was so much better! item not reviewed by moderator and published
I loved this recipe, but as usual made modifications. I added about a 1/2 cup of red bell pepper and a whole portabello mushroom in the food processor. Instead of water, I put a bottle of dark mexican beer and a quarter cup of dry red wine. I also added about 1.2 cup of polenta, as I did not have masa................ and a teaspoon of chili power and about a 1/2 cup of heavy cream about 10 minutes before serving...............AMAZING. My kids, their friends and I love it and had tons. I am on a low carb diet and this totally satisfied me. I am freezing the rest for lunches! item not reviewed by moderator and published
This is a DELICIOUS recipe....WHO CARES if it is not the same recipe as on the show. I finished it off with some grated bittersweet chocolate (like he did on the show) and it was perfect. This is now my go-to chili recipe. item not reviewed by moderator and published
I'll add my voice to the chorus. This is not the recipe from the show. This often happens with Tyler's recipes. Who's to blame, FN or TF? item not reviewed by moderator and published
they fixed this.. now it is the same recipe as on the show. item not reviewed by moderator and published
We made this chili for Super Bowl and it was tasty. A big hit with our guests! I just wish that it was a bit spicier. I never want to overdo the "spicy" quotient, so i usually stick to the recipe. But it could have been jacked up a bit. item not reviewed by moderator and published
This is not the recipe from this episode. The correct recipe for this episode is Tyler's Texas Chili found elsewhere on this site. item not reviewed by moderator and published
This is so not the recipe that Tyler used on his show. Some ingredients and the way to prepare this dish is totally off.... Isn't there some kind of 'checks and balances' done when posting a recipe? I really want to try this recipe, but I don't want to waste my time and money when I don't know if I should following the show or the printed recipe on the website. item not reviewed by moderator and published
Before eliminating the coriander, get rid of the cinnamon, which can make the coriander flavor seem more intense. Coriander is a spice that I believe belongs in chili to some degree, whereas cinnamon, nutmeg, clove and ginger do NOT. The only time that clove is even remotely appropriate is when Worcestershire sauce is used, which contains some clove. item not reviewed by moderator and published
Where in the recipe does it say anything about being specifically Texas chili? It doesn't! Also, if you actually read the directions, he doesn't say to put cheese IN the chili, but rather to use it as an optional garnish for on top. Sour cream, frou-frou? When every Mexican restaurant that I've ever been to uses sour cream (hell, even Taco Bell), then I'd hardly call it a frou-frou "northern" garnish. item not reviewed by moderator and published

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The Best Main Dish Recipes