Authentic Texas-Style Chili Recipe

Working in batches, toast the stemmed and seeded dried Ancho, Guajillo, and Chiles de Árbol for about 30-60 seconds per side, just until fragrant and slightly pliable. Be careful not to burn them, as this will make them bitter. You’ll see them puff slightly and their color deepen.

Transfer the toasted chiles to a medium bowl. Pour the 4 cups of hot beef broth (or water) over them, ensuring they are submerged (use a small plate to weigh them down if needed). Let them rehydrate for at least 30 minutes, or until very soft.

Once softened, transfer the chiles and their soaking liquid to a blender. Blend until completely smooth. If the mixture is too thick, add a little more broth or water. Strain the chile puree through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. This smooth chile puree is the heart of your chili.

Heat the olive oil or beef tallow in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid overcrowding the pot (which would steam the meat instead of browning it), sear the beef cubes on all sides until deeply browned. This caramelization (Maillard reaction) builds significant flavor.

Remove the browned beef from the pot with a slotted spoon and set aside.

Add the minced garlic, ground cumin, smoked paprika, Mexican oregano, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring constantly, until the spices are very fragrant. This “blooming” of the spices enhances their flavor.

Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly. This also deepens its flavor.

Pour in the prepared chile puree, the remaining 2 cups of beef broth, and the dark beer (or additional broth). Stir well to combine everything.

Add the apple cider vinegar. This brightens the flavors and helps tenderize the meat.

Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally, every 30-45 minutes, to prevent sticking and to ensure even cooking. If the chili becomes too thick during simmering, add a little more beef broth or water to reach your desired consistency.

If you prefer a thicker chili, make a slurry by whisking the masa harina with cold water until smooth. Stir the slurry into the chili and let it simmer for another 10-15 minutes, uncovered, stirring occasionally, until the chili has thickened to your liking. The masa harina also adds a subtle, traditional corn flavor.

Remove from heat. For the best flavor, let the chili rest for at least 30 minutes before serving, or even better, refrigerate it overnight and reheat the next day. The flavors meld and deepen significantly over time.