Guy's Texas Chili

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  • Level: Easy
  • Total: 3 hr
  • Active: 40 min
  • Yield: 6 to 8 servings
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2 dried chile de arbol peppers

2 dried ancho chile peppers

2 dried guajillo chile peppers

2 tablespoons extra-virgin olive oil

1 medium sweet onion, diced

4 cloves garlic, minced

1 red bell pepper, seeded and diced

1 Fresno chile pepper, seeded and minced

2 Anaheim chile peppers, seeded and diced

1 1/2 pounds beef chuck roast, cut into ½-inch cubes

1 1/2 pounds ground beef (80% lean)

2 tablespoons all-purpose flour

3 tablespoons chili powder

2 tablespoons ground cumin

1/2 teaspoon freshly ground black pepper

Pinch of cayenne pepper

1 12-ounce bottle Mexican beer

1 1/2 quarts low-sodium beef stock

1 tablespoon kosher salt

1/4 cup chopped cilantro


  1. Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
  2. In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
  3. Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
  4. Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.
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