• Cooking Time: 20
  • Servings: 4-6
  • Preparation Time: 135


Fact: Texans love beef.

Fact: Chili is the best beef dish ever.

Fact: Texas chili is epic.


  • 2 pounds lean stewing beef, cut into 1-inch cubes
  • 1 pound pork shoulder, cut into 1-inch cubes
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 6 cloves garlic, minced
  • 4 cups water
  • 2 medium dried ancho chiles, stems and seeds removed
  • 5 dried red New Mexican chiles, stems and seeds removed
  • 1 hot jalapeno or serrano chile, seeds removed, finely chopped, or more or less to your taste
  • 1 1/2 teaspoons ground cumin
  • 2 to 3 teaspoons dried Mexican oregano


  • Cut beef and pork into 1-inch cubes. In a wide bowl or food storage bag, combine flour with salt and pepper. Toss meat cubes with the seasoned flour. In a large skillet over medium-high heat, cook the meat in the oil, stirring often. Add the onions and garlic and sauté until softened. Add the 4 cups of water; simmer for 1 hour.
  • Soak the dried chiles in hot water for 15 to 20 minutes. Process soaked chile peppers in a blender with just enough of the soaking water to make a pureé. Strain out excess liquid. Add the pureé to the meat mixture along with all remaining ingredients; simmer for 1 1/2 to 2 hours longer.
  • Serve with hot cooked pinto beans and rice on the side.


Author Credit: Diana Rattray

Website Credit: http://southernfood.about.com/od/beefchili/r/bl90924b.htm

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