Beef Chili

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

Yield:
6 to 8 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 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
Directions

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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    73 Reviews
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    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!
    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!
    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.
    Interesting favors easily tweaked. I saved this one.
    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.
    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!
    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.
    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!
    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
    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.
    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. :
    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
    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?
    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!
    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:  
     
    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.
    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.  
    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.
    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  
    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 :)
    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.
    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.
    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.
    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!
    The recipe calls for "3 canned chipotle peppers in adobo, chopped" not 3 cans of chipotle peppers...
    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.
    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..
    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.
    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.
    grate
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