Name: Cook Off Winning Texas-Style Chili Recipe
Prep time: 30 min
Cook time: 3 h 15 min
Total time: 3 h 45 min
Cuisine: Texan
Ingredients: 4 pounds cubed beef stew meat; Olive oil or canola oil, for cooking (not extra virgin, about 3-4 tablespoons); Salt and pepper, as needed; 2 medium yellow onions, diced; 1/2 cup chili powder; 1 tablespoon cocoa powder; 1 tablespoon smoked paprika; 2 teaspoons dried oregano; 1 tablespoon ground cumin; Scant teaspoon cinnamon (or substitute allspice); 2 tablespoons white miso paste; 2 chipotles in adobo, minced (reduce to 1 for mild heat); 6 cloves garlic, minced; 28-ounce can crushed tomatoes; 1 to 2 tablespoons maple syrup (to taste); 4 cups beef stock; Sour cream; Fresh lime wedges; Soft and crunchy tortillas; Avocados; Red cabbage slaw

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Introduction

This Texas-style chili recipe brings bold flavors and tender beef together in a rich, hearty dish. Perfect for warming up on chilly days, it combines traditional spices with a few unique ingredients for a cook-off winning taste.

A close-up view of a white speckled bowl filled with dark reddish-brown stew that has a rich, thick texture. Inside the stew, there are several pieces of tender brown meat and curled, soft purple-red onion slices partially submerged. On the right side, there is a small pile of thinly sliced bright purple cabbage adding a fresh and crunchy layer. On top, a few green fresh cilantro leaves with stems lay across the stew, adding a pop of color and freshness. The bowl is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds cubed beef stew meat
Olive oil or canola oil, for cooking (not extra virgin)
Salt and pepper, as needed
2 medium yellow onions, diced
1/2 cup chili powder
1 tablespoon cocoa powder
1 tablespoon smoked paprika
2 teaspoons dried oregano
1 tablespoon ground cumin
Scant teaspoon cinnamon (or allspice)
2 tablespoons white miso paste
2 chipotles in adobo, minced (use 1 for mild heat)
6 cloves garlic, minced
28-ounce can crushed tomatoes
1 to 2 tablespoons maple syrup (adjust to taste)
4 cups beef stock
Suggested toppings: sour cream, fresh lime, soft and crunchy tortillas, avocados, red cabbage slaw

Instructions

Step 1: Preheat your oven to 315 degrees F. Add a tablespoon of oil to a large Dutch oven or heavy-bottomed pot set over high heat. Season the beef generously with salt and pepper. In batches, brown the meat for 2 to 4 minutes per side. Drain the pot between batches, adding oil as needed. Transfer browned meat to a platter and set aside.
Step 2: Reduce heat to medium. Add a bit more oil, then the diced onions, chili powder, cocoa powder, smoked paprika, oregano, cumin, and cinnamon. Season lightly with salt and pepper. Cook, stirring, until onions are tender and spices are fragrant, about 5 minutes.
Step 3: Stir in the miso paste, minced chipotles, and garlic. Cook for 1 minute more.
Step 4: Add the crushed tomatoes, maple syrup, and beef stock. Stir well and adjust seasoning to taste.
Step 5: Return the browned beef with its juices to the pot. Cover with a lid and place the pot in the oven. Slow roast for 3 hours or until the beef is fall-apart tender.
Step 6: Serve the chili hot with your choice of toppings such as sour cream, fresh lime, tortillas, avocado, and red cabbage slaw.

Tips & Variations

Use canola oil for browning meat to avoid the low smoke point of extra virgin olive oil.
Adjust the number of chipotles to control the heat level to your preference.
Adding a touch of maple syrup balances the acidity of the tomatoes and deepens the flavor.
For a smoky depth, try adding a small amount of smoked sea salt or a splash of liquid smoke.
Serve with a variety of toppings to create a customizable and festive meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave until warmed through, stirring occasionally.

How to Serve

A white speckled bowl filled with a rich, dark reddish-brown stew with visible chunks of meat and a thick oily texture. On the left side of the bowl, there are several slices of cooked red onion with a slight purple hue, partially submerged in the stew. On the right side, a pile of finely shredded bright purple cabbage sits on top of the stew, adding a fresh and crunchy contrast. A few sprigs of fresh green cilantro are placed on top near the center, providing a burst of vibrant green color. The bowl is set on a white marbled surface, enhancing the colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after browning the beef and cooking the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the beef is tender.

Is it necessary to use miso paste in this recipe?

Miso paste adds a savory depth and umami to the chili, but if you don’t have it on hand, you can omit it or substitute with a splash of soy sauce or Worcestershire sauce.