The Classic Texas Chili Recipe That Won Me a Cook-Off

Toss the cubed beef with 1 tablespoon of the salt and all of the black pepper. Set aside.

In a large, heavy-bottomed pot or Dutch oven set over medium heat, add the dried chiles and toast until fragrant, about 2 minutes. Add the garlic and 2 cups of the beef broth. Increase the heat to high and bring to a boil. Continue cooking for 2 minutes, then remove from the heat. Transfer the mixture to a heatproof bowl, cover, and let steep for 20 minutes.

In the now-empty pot, heat the oil over medium heat until shimmering. Add the onions and serrano peppers and cook until soft and translucent, about 5 minutes. Add the kielbasa and cook, stirring occasionally, until the fat has rendered and parts of the sausage are browned, 3 to 4 minutes. Remove the pot from the heat, and using a slotted spoon, transfer the mixture to a plate.

Transfer the steeped chile mixture to a blender or food processor and blend until completely smooth. Set aside.

If the now-empty pot looks dry, add another tablespoon of oil as needed. Turn on your stove’s hood vent or exhaust fan and set the pot over high heat. Pat the cubes of beef dry with paper towels. Working in batches to avoid crowding, add the beef in a single layer and cook until a dark brown crust forms, about 4 minutes. Stir and continue cooking until browned on all sides, another 3 to 5 minutes. Transfer the browned beef to the plate with the sausage and onions as you go. When you’re done browning the meat, drain the fat from the pan.

Reduce the heat to medium-low and pour about 2 tablespoons of the beer into the pot, scraping up any browned bits from the bottom. Add the tomato paste, brown sugar, cocoa powder, chili powder, Mexican oregano, smoked paprika, cumin, coriander, white pepper, and the blended chile mixture. Stir constantly and cook until fragrant, about 1 minute.

Add the remaining beer and the coffee, stirring to combine. Return the kielbasa, onions, peppers, and beef to the pot, then add the diced tomatoes and remaining 2 cups of beef broth. Bring to a simmer, then reduce the heat to low. Cook, uncovered and stirring occasionally, adding more broth if needed, until the beef is fork-tender and the chili is thick, about 2 hours.

Taste and season the chili with the remaining 1 tablespoon salt, or more to taste. Serve hot with shredded cheddar, sour cream, lime wedges, and corn chips as desired. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen the chili. Love the recipe? Leave us stars and a comment below!