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Cook Off Winning Texas-Style Chili Recipe

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★★★★★

4.9 from 109 reviews

This Cook Off Winning Texas-Style Chili is a rich and hearty slow-roasted chili featuring tender cubed beef stew meat and a complex blend of spices such as chili powder, smoked paprika, and a touch of cocoa and cinnamon for depth. Slowly cooked in the oven to achieve fall-apart tenderness, it’s finished with flavors of miso and chipotles in adobo for a smoky heat balanced by a hint of maple syrup. Perfectly served with fresh lime, sour cream, tortillas, avocados, and slaw, this chili is a flavor-packed Texan classic.

Ingredients

Scale

Meat and Oil

  • 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

Spices and Aromatics

  • 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

Liquids and Finishing

  • 28-ounce can crushed tomatoes
  • 1 to 2 tablespoons maple syrup (to taste)
  • 4 cups beef stock

Suggested Toppings

  • Sour cream
  • Fresh lime wedges
  • Soft and crunchy tortillas
  • Avocados
  • Red cabbage slaw

Instructions

  1. Preheat and Prepare Meat: Preheat your oven to 315 degrees F. Heat a tablespoon of oil in a large Dutch oven or heavy-bottomed pot over high heat. Season the cubed beef stew meat generously with salt and pepper.
  2. Brown the Meat: In batches, brown the meat in the hot oil for 2 to 4 minutes per side until a deep crust forms. Drain the pot between batches and add more oil as needed. Transfer browned meat to a plate or baking sheet and set aside. Drain the pot again to remove excess fat.
  3. Sauté Onions and Toast Spices: Reduce heat to medium and add a bit more oil to the pot. Add diced onions, chili powder, cocoa powder, smoked paprika, oregano, cumin, and cinnamon. Season lightly with salt and pepper. Cook for about 5 minutes until the onions are tender and the spices become fragrant and toasted, stirring often to prevent burning.
  4. Add Miso, Chipotles, and Garlic: Stir in the white miso paste, minced chipotles in adobo, and minced garlic. Cook for one minute while stirring to combine and release the flavors.
  5. Add Tomatoes, Maple Syrup, and Stock: Pour in the crushed tomatoes, maple syrup to taste, and beef stock. Stir everything together thoroughly. Taste the chili base and adjust seasoning with salt, pepper, or maple syrup as needed.
  6. Combine Beef and Slow Roast: Return the browned beef along with its juices into the pot. Cover with the lid and place the pot into the preheated oven. Slow roast for about 3 hours or until the beef is fall-apart tender and the flavors meld beautifully.
  7. Serve: Once cooked, serve the chili hot with your preferred toppings such as sour cream, fresh lime wedges, soft and crunchy tortillas, sliced avocados, and red cabbage slaw for a fresh crunch.

Notes

  • Use canola or regular olive oil for high-heat cooking; avoid extra virgin olive oil as it has a lower smoke point.
  • Maple syrup adds a subtle sweetness to balance the spice; adjust the amount to your preference.
  • For milder heat, use one chipotle in adobo instead of two.
  • Browning the meat in batches ensures a good crust and prevents steaming, leading to better flavor development.
  • Slow roasting in the oven at a low temperature helps tenderize the beef and develop deep flavors.
  • White miso paste adds umami depth; do not omit or substitute with a different type of miso if possible.
  • This chili can be made a day ahead as flavors improve after resting.

Keywords: Texas chili, beef chili, slow cooked chili, cast iron chili, spicy chili, stew, chili recipe

Find it online: https://hannahdelgado.com/cook-off-winning-texas-style-chili-recipe/