Texas-Style Chili

  • Level: Easy
  • Yield: 8 servings
  • Total: 3 hr 15 min
  • Active: 35 min


3 dried New Mexico chiles, stemmed and seeded

2 dried pasilla chiles, stemmed and seeded

2 dried guajillo chiles, stemmed and seeded

2 tablespoons vegetable oil, plus more if needed

2 1/2 pounds cubed beef stew meat (1- to 1 1/2-inch pieces) 

Kosher salt and freshly ground pepper

1 onion, chopped 

3 cloves garlic, minced 

2 teaspoons ground cumin

2 cups low-sodium beef broth

1 corn tortilla, torn 

2 tablespoons packed brown sugar

1 tablespoon apple cider vinegar


  1. Toast the chiles in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree.
  2. Heat the oil in a large pot over medium-high heat. Toss the meat with 2 teaspoons each salt and pepper. Brown the meat in batches, about 5 minutes; remove. Add more oil if the pot is dry. Add the onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Stir in the garlic and cumin. 
  3. Add 3 cups water, the beef broth, chile puree, meat, tortilla and brown sugar; stir. Reduce the heat, partially cover and gently simmer, stirring occasionally, until the meat is very tender, 2 hours 15 minutes to 2 hours 45 minutes. If the chili is not thick enough, uncover, increase the heat and continue to simmer. Stir in the vinegar and season with salt and pepper.
Let's Get Cooking!

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