Red Texas Chili

Slow cooked, richly flavored Texas Chili is great for entertaining. Lean chunks of tender beef is a flavorful sauce. That’s comfort food!

  • Author: Judy Barbe
  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 8 1x
  • Category: Main Dish, Beef
  • Method: Stove
  • Cuisine: Mexican


  • 3 pounds boneless chuck, trimmed of fat, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 2 cloves garlic, chopped
  • 3 tablespoons flour
  • 3 tablespoons chili powder
  • 1 tablespoon ancho chile pepper (or 1 tablespoon more chili powder)
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • ¼ teaspoon crushed red pepper
  • 2 cans beef broth, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • lime wedges


  1. In a small bowl combine flour, chili powder, ancho chile pepper, oregano, cumin, and crushed red pepper,  Set aside.
  2. Heat oil in 4-quart Dutch oven over medium heat. Add beef, stirring frequently, until the meat changes color but does not brown.
  3. Lower heat, stir in garlic, cook for 1 minute.
  4. Sprinkle meat with chili mixture, stirring until evenly coated.
  5. Stir in 1 ½ cans broth. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat, simmer, partially covered, over low heat, approximately 1 ½ hours, stirring occasionally. Add remaining broth. Cook 30 minutes more, or until meat is tender and falling apart.
  6. Finish with a squeeze of fresh lime juice over each bowl.


You can cook this in the oven too. Bake at 350℉ for 2 hours, covered pan, stir occasionally as it cooks.


Keywords: beef chili, is beef nutritious, what are sources of protein, how much protein do I need

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