Tyler's Texas Chili

Total Time:
2 hr 40 min
Prep:
20 min
Cook:
2 hr 20 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 3 dried ancho peppers, stemmed and seeded
  • 2 tablespoons dried oregano
  • 2 tablespoons sweet paprika
  • 2 tablespoons whole coriander
  • 1 tablespoon cumin seed
  • 1 tablespoon chili powder
  • 3 tablespoons extra-virgin olive oil
  • 2 onions, chopped
  • 3 pounds beef chuck, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic, chopped
  • 1 canned chipotle chile, chopped
  • 1/2 jalapeno pepper, chopped
  • 2 (28-ounce) cans whole tomatoes, hand crushed
  • 1 cinnamon stick
  • 1 teaspoon sugar
  • 2 tablespoons masa harina
  • 1/2 tablet Mexican chocolate (about 1 1/2 ounces)
  • Grated queso fresco, for garnish
  • Cilantro leaves, for garnish
  • Lime wedges, for garnish
Directions

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.


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4.4 89
Oh I have made this recipe every year for our fall festival for the last 5 years. I always have so many wonderful compliments from it. My family love s it as well. I use 15lbs of meat to make a 5 gallon container of this. Thank you so much for this recipe. I have to hunt it out of my receipe box all the time. item not reviewed by moderator and published
I have been making this recipe for years and have given it to lots of friends. I have tweaked it to fit my families taste buds. The adults like this chili over rice and the kids go crazy when I have Frito's on the table. item not reviewed by moderator and published
Nope, didn't cut it. Made it three times and it consistently tasted burnt. Not trying to slam Tyler but no, I'm giving up. item not reviewed by moderator and published
It is excellent. i even like the ClassicFoods Tx chili item not reviewed by moderator and published
awesome! item not reviewed by moderator and published
I have this cooking on the stove as I type. I've already made two mistakes, (1 thought I had coriander....didn't. :( and (2 added the chocolate before the simmer. Also, my cuisinart food processor had a difficult time with the ancho peppers and they weren't as finely ground as I would have liked. However, even with my blunders and mishaps it still tastes fantastic and two thumbs up for this recipe! Seems like it would be fiery hot, but it's a nice smooth, low heat and combines well with the Mexican chocolate and beef. A really good chili recipe and worth the extra effort! item not reviewed by moderator and published
I am a Texan and this chili is the best I've ever had. I agree with rfcmac5... do use the Mexican oregano (usually you can find it at Wal Mart and the Mexican chocolate is a must, even if you have to order it online (I went to a local Mexican grocery store and they helped me find it.. It is worth the effort of finding the ingredients and the time it takes! It is rich and flavorful, a culinary delight. Freeze it if you have any left over and make wonderful chili pie or chili mac. item not reviewed by moderator and published
Use Mexican Oregano if you can find it where you're at....it makes a difference. I jacked up the heat with more chipoltles and used smoked paprika too. Don't leave out the chocolate either. This recipe is a good launching point to make your own creation. item not reviewed by moderator and published
Very good, love the spice blend, and the chuck shredded pretty well for me using Tyler's "potato masher" idea from the episode this recipe was from. Heat level was there but not crazy at all. I'd say if you think black pepper is a fiery inferno of seasoning then yeah maybe this'll be too hot for you, but otherwise it's got a nice warmth to it. I added a Bock beer instead of water and sugar. item not reviewed by moderator and published
Just like "Chef#554893, I was afraid this recipe would be too spice. It was the perfect amount of spice. My 22-month old even liked it. I had trouble finding the Mexican chocolate so subbed with Ghirardelli semi-sweet. I had trouble shredding the beef. Maybe the cut I got was too tough? I felt like maybe it needed to cook longer to soften the beef. Not a huge deal though. item not reviewed by moderator and published
I was so afraid this was going to be too spicy to enjoy but it was perfect! I followed the recipe as is. I used a pressure cooker because that's my thing right now. My husband who rarely comments said "don't change a thing ...it is perfect." Thanks Tyler. Yum. item not reviewed by moderator and published
I scraped the seeds from the chipotle peppers and this chili was way too spicy, way too spicy. It took all afternoon to fix it. I ended up adding some sugar, 2 cans of chili magic and a can of chili beans and a red and yellow bell pepper. Finally tasted ok item not reviewed by moderator and published
Easy to make and great flavors. item not reviewed by moderator and published
Very good.. item not reviewed by moderator and published
this was absolutely incredible. the depth of flavor, the chile blend, the tender meat....really incredible. i dont eat legumes or grains, so i left out the masa and let it simmer uncovered for an extra few minutes. i like things spicy, so i upped the hot stuff and wish i hadnt, but thats my own fault. it was fabulous. the best bean-free chili i have ever had. thank you! item not reviewed by moderator and published
Texas is a big state and the food varies from region to region. Chile Queens have been making Chile con Carne on Main Plaza here in San Antonio since the 1700's, influenced by the Spanish, Mexicans & Native Americans. This chili is dead on for representing this region, right down to the chocolate, cinnamon, chipotles and masa harina, with limes on the side. It tastes great, and I'm really impressed that Tyler hit the flavors of our area so accurately. Thanks. item not reviewed by moderator and published
Super Yummy. I had a party of 22 friends over for Chili and I tried this recipe on them and had rave reviews. I did not take the credit of course and wanted to say Tyler, you rock. You made me look very good last night at my annual Christmas Chili party. It was super delicious and flavorful. A friend of mine who won the silver medal 3 times in Longmont Colorado asked me to join next year. He said it was extremely flavorful and kudos to you. I cooked 5 lbs of beef and had none left. Last bit scrapped off the bottom of the pot! I loved all the spices and heat it gave, not too hot just right. Thank you once again. item not reviewed by moderator and published
This is a dumb question. What do you do with the ancho peppers after you have them on low heat. I am going to start to make it now. Sean Minneapolis, MN item not reviewed by moderator and published
Delicious. I also added mixed beans and grilled sweet corn to mix it up! I think it's great either way! A family favourite, I will continue to make this chili as a staple in my kitchen. item not reviewed by moderator and published
After hours of searching for the ingredients at every local supermarket, I finally started making this at 6pm. by 8:30 on the dot I had the BEST chili i've ever had. I couldnt find ancho chilis, so I used "dried mexican chilis" (only one since I don't like things toooo hot.) I also couldnt find mexican chocolate so I used 60% bittersweet (1 piece) My boyfriend and I both agree that this is a really complex and delicious chili. Im still in the process of making the Pablano corn pudding he made during this episode Although I am sure this Chili recipe is a different one from the episode!! there is another recipe listed that matches... item not reviewed by moderator and published
This recipe is completely wrong. Tyler used small amounts of dried seasonings. He didn't use a cinnamon stick... he used a pinch of cinnamon. I can see why people are disappointed in this. Food Network, post the right recipe. item not reviewed by moderator and published
yum yum item not reviewed by moderator and published
Loved this chili and I am not a chili fan. Used London Broil and shredded it. Have to do this it is what sets it apart from the rest. The spices are great and worth the effort. Made this for a chili contest. didn't win but had some tasters coming back again and again for samples. Not for the unsophisticated palat of a county sheriff and the rest of the hick panel (yes I live in the community) The deer chili won (disgusting) but my (Tylers) chili was the best ever! Will definitely make it again. Thanks Tyler item not reviewed by moderator and published
Most everything was fine until he got to the cinammon part......that's a Cincy trick but would get ya burned at the stake in Texas. Leave the chocolate in a cake.....not chili. Beyond that, the recipe closely resembles the one I use for cookoffs. I cut the chuck a little smaller and add more chil and cumin but that's about the only difference. item not reviewed by moderator and published
This recipe is my go-to whenever I make chili for my family. It is my favorite because I think the depth of flavor is better than any other recipe I've tried (and I've tried a lot). I have to say that I probably adjust the seasonings as I cook, but I think the masa harina and chocolate make this truly special. I made a batch, froze it and brought it up to my son at college who later told me that it was like home in a bowl! I agree that it's frustrating that many of Tyler's recipes are not the same in print as they are on the show--why do they do that? There should be more product control at the Food Network! But this is the ultimate chili recipe!! item not reviewed by moderator and published
i have made this chili every winter since i first saw tyler make it on tv. it's actually the first tv recipe i ever made, and it was so easy and so perfect! the only other chili i'll eat is my mom's, because she's my mom, and it's what i grew up with. it's good, but it's not my fave. (don't tell mom, please!) tyler's is superb, and has made me a chili-cooking star! thanks, tyler! item not reviewed by moderator and published
I have made this for company, and for my family and they love it! item not reviewed by moderator and published
This is a great chili recipe! We usually make bean chili but this is now our new favorite. The right amount of spice. Nice texture and is great the next day. Friends and family will enjoy this recipe! item not reviewed by moderator and published
Great recipe! item not reviewed by moderator and published
It was ok but not spicy enough for my friends. item not reviewed by moderator and published
The cinnamon made the house smell wonderful, but it was way too strong in the chili. Maybe if it was removed half way through the cooking or if you added just a bit of ground cinnamon with the other spices. I also wasn't a fan of making way more spice mix than I needed, especially since I won't be making this one again. item not reviewed by moderator and published
I was pondering giving this recipe a 3 but really it's about a 3.5. Decent taste depending on how much you season it at the end which is left up to you.I found having to take the beef out and shred it to be a little much so I left it whole which kind'a killed it for me.I'd probably just use hamburger next time. Not the best I ever eat!! item not reviewed by moderator and published
I was a bit disappointed after reading so many rave reviews. There wasn't enough depth of flavor or heat to this chili. This was surprising to me given the breadth of spices that were included. I used three tablespoons of the spice mix, and I think I would use more next time, also perhaps add some cayenne or hot paprika. I'll make it again and tweak it a bit, I really enjoyed the shredded beef aspect, and even if there wasn't "wow", the flavors were in balance. item not reviewed by moderator and published
I entered a chili cook off which was my first ever and wanted to try something different. I came across Tyler's Texas Chili and thought why not. Never seeing how he prepared it, I just followed the directions, not to hard but a little time consuming.It does take alot of ingredients but well worth it. Instead of using beef chuck I used Buffalo steak to keep it lean. It was a huge success I took 1st place from the judges. My husband helped me make it he said it could have been hotter and I thought it was to hot, but I'm kinda wimpy! Thanks so much for such a great recipe item not reviewed by moderator and published
I do (did) not like Chili . . . however, it is one of my husbands favorites. This is a fantastic recipe that I loved! My husband feels it is the best chili he has ever tired. item not reviewed by moderator and published
First I start with a question...why would the recipe have a spice mixture that includes 8+ tablespoons of spices, but the recipes calls for 2 tablespoons of the mixture...no sence. This recipe is not the same as the show. I don't understand why FoodTV would do this?!?!?! Chili was good but not special. Please FIX the recipe FoodTV. item not reviewed by moderator and published
I followed the directions as printed and unfortunately the chili had no depth of flavor, not enough of a chili taste (I had to add more of the recipe's spice blend as well as some of my own and more adobo chili) and looked like a commercial chili. Also, the cinnamon flavor was too strong. I really like Tyler's recipes as a rule...just not this one. item not reviewed by moderator and published
This meaty recipe pleased my entire family -- ages 12 to 20 to 90! However, I did take the "heat" down a few notches by eliminating the jalapenos and putting in only half of the can of chiles. Serving cornbread with this chili definitely rounds out the meal. This is my new ultimate chili recipe! item not reviewed by moderator and published
I MADE THIS CHILI FOR TODAY, SUPER BOWL SUNDAY AND IT WAS AWFUL. THE RECIPE CALLED FOR A STICK OF CINNAMON. IT COMPLETELY OVERPOWERED THE DISH. I READ ONE OF THE REVIEWS AND IT SAID TYLER ONLY USED A PINCH OF CINNAMON ON THE SHOW. WHY THE HECK DON'T THEY PUT THAT IN THE RECIPE THAT'S POSTED ONLINE??? I WASTED 3LBS OF PERFECTLY GOOD CHUCK. I USUALLY LOVE TYLER'S FOOD BUT THIS ONE WAS SO AWFUL. THANK GOD I WASN'T DEPENDING ON THIS DISH AS THE MAIN MEAL FOR MY SUPERBOWL PARTY. item not reviewed by moderator and published
I made this chili for a chili cook off for my husband's work.....and it was a favorite (especially the boss)! My first time making "Texas Style Chili" and did so in honor of my Grandfather, Jack Norris born in San Antonio! While I bought all the ingredients on the recipe list and made the corn bread--everything the same as directed with: -smoked Spainish Paprika instead of Sweet -S&W Ready-Cut Tomatoes with Green Chili's & Spices sold in 14.5 oz cans used one can plus 1/3 of a second can. _ hot beer instead of hot water (Henry Weinhard's HEFEWEIZEN (Honey Brewed Wheat Beer) 2-12 fl oz bottles. Thank You Tyler Florence~! You Rock~! Chris & Patty, Milwaukie, Oregon item not reviewed by moderator and published
(1) Tyler did NOT cook the spices and he used different amounts. Instead of the ancho peppers he used 4 heaping tablespoons of ancho chile powder, 1 (not 2) Tbsp oregano, 1 (not 2) Tbsp paprika, 1 (not 2) Tbsp ground coriander, cumin was the same (1 Tbsp). And he did NOT use a stick of cinnamon. He used a pinch (looked to be about 1/4 tsp) and added it together with the spices. item not reviewed by moderator and published
the texture is one of the best parts of this chili- the way you cook the meat and shred it. the flavors are great. i've made it at least six times now. item not reviewed by moderator and published
This was a wonderful chili! item not reviewed by moderator and published
this was the absolute best chili! For those of you out there who don't know what type of chocolate to use. It's called Ibarra Chocolate or Mi Abuelita and can be found in the international section of your grocery store. A must try! No doubt. Thanks Tyler, you are such a babe! item not reviewed by moderator and published
This Chili was super easy to make. I didn't have those peppers to saute and it still came out great. Looked as good as it did on T.V. It is a quick and easy heavy bodied soup that is great with corn bread or tortilla chips. Enjoy! Thanks Tyler, another great recipe of your's we have enjoyed. item not reviewed by moderator and published
My husband and I made this chili yesterday and LOVE it! We are looking forward to leftovers tonight, I think it will be even better! item not reviewed by moderator and published
This was some AWESOME chili!! I cooked the meat for about 3 hours before it would pull apart, no problem though!! I also added a small can of the chili's which was spicy but very good! I never made chili without the beans before and I must say that this recipe is GREAT!!!! BTW, make sure you have it with the cornbread recipe!! item not reviewed by moderator and published
For a first time chili maker I thought this turned out great. I made mine pretty hot, which everyone loved. At first I was a little daunted by the directions to 'remove and shread the beef' but this turned out to be very easy and it came right apart. My only advice would be that this cut of meat has a large layer of fat down the middle, next time I will try to remove this before I cook it. Cook this Chili! It will warm your soul. item not reviewed by moderator and published
Not dificult to prepare, very fine taste. Everyone loved it that I served it to. Very tender meat within chili item not reviewed by moderator and published
Once again Tyler has found the best recipe, this time for Texas style Chili. I lived in Texas & LA for many years, and I never had anything this good. A caveat however is that it kept my husband and son awake and I had very odd dreams! It's all that pepper and spice. Will make this forever. item not reviewed by moderator and published
We loved this chili! We also committed a sacreligious act by adding some leftover black bean/corn/sweet potato hash to it. We will make this again and again! Thanks Tyler! item not reviewed by moderator and published
Excellent receipe. I believe it called for too much onion, so I cut it down to one. You will have about 3-4 tbs. of leftover spice mix, added a little extra to the chili. Not traditional Texas chili, but absolutely fabulous and sure to not disappoint! item not reviewed by moderator and published
Easy to make and lovely taste item not reviewed by moderator and published
I really really really love this chili! For my southwest spicy tongue, I usually add more pasilla peppers, chipotle peppers and jalapenos to get that great kick! This is definitely my boyfriends favorite dish, he dreams this chili on a cool day. I definitely recommend making this awesome chili. Be careful with how much chocolate you put in though, it can take away from the spicyness of the chili. item not reviewed by moderator and published
Just an average chili, won't disappoint but also doesn't require some of the harder to find chili's item not reviewed by moderator and published
perfectly sweet and spicy with a deep flavor that is amazing. Best chili Ive ever made, and Ive had many others say this is by far the best chili theyve ever had. Try it for sure. item not reviewed by moderator and published
Having guest over for an afternoon of cards and appetizers, I started this as a test recipe to kill some time waiting for their arrival--my guest whom I gave a test taste too ate the whole batch--never got to the appetizers--This is one of my most requested recipes--I leave the beef in chunks rather than shredding--tweaked only the heat of the chili to our taste otherwise followed exactly--try it it's great! item not reviewed by moderator and published
The chili was wonderful, at least it smelled wonderful, but my throat clogged up after tasting it. Turned out I used 1 whole can of chipotle chile, instead of 1 chipotle chile. I read the review and realized someone else also made that mistake. Anyone wants really really hot chili? :-) item not reviewed by moderator and published
Very good item not reviewed by moderator and published
I really enjoyed this chili. it did not last long in my house! item not reviewed by moderator and published
I'm a transplant here to Texas, so I was hopeful that this recipe would provide some true Texan flavor. Unfortunately, although it was good, perfectly fine and provided dinner, it was nothing to write home about. The native Texans who tried it declared it "only so-so." "Lacking deep chili flavor." Shrug. Not being a chili connoisseur, I can only take their word for it. I'll keep looking. Sorry, Tyler! item not reviewed by moderator and published
I made this for a camping trip, and everyone loved it! My boyfriend and daughter both told me it was the best chili they've ever had, and I agree. I didn't shred the meat, just cut it into smaller chunks and then browned it in batches. Absolutely wonderful chili! item not reviewed by moderator and published
Easy and Delicious item not reviewed by moderator and published
This Chili was pretty simple to make except for shredding the meat, I would suggest getting an extra person to help out on this part, besides that, it was wonderful and it has a nice kick to it! item not reviewed by moderator and published
Took me a while to find a great sugar cookie recipe. We add almond extract for a different flavor. item not reviewed by moderator and published
I am a native Texan and have been making chili for years. When I saw this recipe for chili- my mouth started watering and I made it the very next day. I was easy to make and the layers of flavor were incredible. This has already become a family favorite!! item not reviewed by moderator and published
it's a great recipe item not reviewed by moderator and published
One of the best tasting chili's I've had in a long time. item not reviewed by moderator and published
Very good recipe -- even better if prepared a day ahead. I used 1/2 beef chuck and 1/2 pork shoulder (the pork fat adds more flavor). I also think it's better if you brown the meat first (in batches) before sauteing the onions. item not reviewed by moderator and published
This is definately better than any "chili kit" I've used at the supermarket but I wasn't completely blown away. The cinnamon is a little too present and appreciation of it will depend mainly on individual tastes. I recommend using half what is called for to start. In addition, I ended up using the entire batch of the seasoned powder in mine, as it wasn't very flavorful until I did. This didn't affect the heat much because I de-seeded the ancho and jalapeno. Finally, my batch took *forever* to reduce. I only added about a half cup of water in addition to the tomatoes, which I partially drained, and it still took about an hour to reduce fully. All in all, very solid. It won't last long in the fridge, that's for sure! item not reviewed by moderator and published
The best chili that any of us have ever tasted. Worth the effort. item not reviewed by moderator and published
If you like it more spicy, add all the baked chili powder you made in the beginning and don't de-seed the jalepeno, or use the whole thing. item not reviewed by moderator and published
needs more to it. item not reviewed by moderator and published
Scrumpdillyicious! Finally someone who knows what real chili is. I saw one review that complained that the recipe didn't include beans. Chili originated in San Antonio Texas (not Mexico) and was beanless. In fact, there is a saying in Texas, "If you knew beans about real chili, you'd know that real chili has no beans". item not reviewed by moderator and published
If you know read you became in cheft easy pretty and yum . item not reviewed by moderator and published
Excellent dish, made it on a camping trip. Everyone raved item not reviewed by moderator and published
This was great. worth the time.. I made 35 pounds of this chili for a New Year Day party. The best chili I have ever had!!!!!! item not reviewed by moderator and published
Not only are you handson as hell, You know how to cook as well and what goes in a chili I realized that I had never really had chili until I had this. The only thing that was missing is you putting the spoon to my mouth I adore you Tyler. Thanks item not reviewed by moderator and published
I ADDED EXTRA CHILIS-ANCHOS, HATCH, PASILLA, JALAPENO, AND ANAHEI. ALONG WITH TYLERS CHILI RECIPE, THIS WAS THE BEST CHILI. WE EVEN ATE IT COLD!!! item not reviewed by moderator and published
Great tasting and easy to follow recipe. Highly recommended item not reviewed by moderator and published
the flavor all spices togother make this chili muy bueno item not reviewed by moderator and published
comparable to goulash. Loved it. I've made it 3 times in the last month. item not reviewed by moderator and published
I made this chili after watching Tyler's program. The wonderful smells from the roasted spices after grinding are amazing. The chili was the best I've ever had. item not reviewed by moderator and published
In response to the chocolate question... I was also wondering why it wasn't listed as an ingredient in the online recipe. He said to use a Mexican Chocolate. I am guessing he could have used a brand called Mi Abuelita (because it crumbled so nicely). You can find it in the aisle with the mexican foods in your grocery store. I would think maybe he used 2 ounces or so. Good luck! item not reviewed by moderator and published
I am not a great chili fan, but I made this for my husband and loved it. Definately a DO AGAIN in our house. item not reviewed by moderator and published
This is not a review, but a question. I caught the end of this recipe as it was demonstrated on TV. Some kind of chocolate was crumbled into the chili. The online recipe does not have any chocolate listed. Does anyone know what kind of chocolate and how much was added? Thank you in advance for a reply. Note: I had to give a rating in order to post this comment, hence, 5 stars. item not reviewed by moderator and published
My Texas prison chili is very similiar but leaves the meat in chunks. We liked it pulled apart. Grrreeat recipe. Makes great leftovers. Tyler has got to stop mispronouncing jalape?os. Also, we, that's a lot of us, hate, loathe and dispise cilantro!!!!! item not reviewed by moderator and published
this recipe was great! next time I make it again, I just have to cut down to 1 tbsp. of the spice mix and use 2 chipotle chilies instead of the whole can 'cuz this is REALLY HOT...another suggestion is not to add water but just to add the juice from the tomatoes so it's not too water...I also added sour cream with the quezo fresco, lime juice and cilantro...thanks for a great recipe Tyler! item not reviewed by moderator and published
This is the best chili recipe I've tried, and I have tried a few. I doubled this recipe the second time I made it. My family finished the pot in just two days. I have a Family of four. They really enjoyed it. This will definately be the recipe my daughter will be handed down. item not reviewed by moderator and published

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