Texas-Style Chili

Texas-Style Chili
Texas-Style Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • HEAT:

  • 5

    dried ancho chiles, stemmed and seeded

  • 21

    ⁄2 cups low-sodium beef broth, divided

  • BROWN:

  • 3

    lb. boneless beef chuck, cut into 1-inch cubes, seasoned with salt and black pepper

  • 4

    Tbsp. vegetable oil, divided

  • ADD:

  • 2

    cups diced onions

  • 1

    cup diced red bell peppers

  • 1

    cup diced green bell peppers

  • 3

    Tbsp. minced fresh garlic

  • 2

    minced canned chipotles in adobo sauce

  • 1

    Tbsp. chili powder

  • 1

    tsp. ground cumin

  • 1

    tsp. ground cinnamon

  • 1

    can whole tomatoes in juice, chopped (28 oz.)

  • 1

    can crushed tomatoes (15 oz.)

  • 2

    cans golden hominy, drained (15 oz. each)

  • 1

    ⁄4 cup masa harina

  • 1

    Tbsp. fresh lime juice

  • GARNISH:

  • Chopped scallions

Directions

Heat ancho chiles in 2 cups broth in saucepan over high until boiling. Off heat, let chiles soak until tender, 15 minutes. Purée mixture in a food processor, then strain through a fine-mesh sieve; discard solids. Brown beef in two batches in 2 Tbsp. oil per batch in a skillet over medium-high heat, about 5 minutes per batch. Transfer beef to a 5- to 6-qt. slow cooker. Deglaze skillet with remaining ½ cup broth, scraping up any brown bits, then add to slow cooker. Add puréed ancho chili mixture, onions, red and green bell peppers, garlic, chipotles, chili powder, cumin, and cinnamon to slow cooker. Top mixture with chopped and crushed tomatoes and hominy. Cover slow cooker and cook chili until beef is tender on high setting, about 4 hours, or low setting, about 6 hours. Sprinkle in masa harina and stir to combine. Cook chili 30 minutes more, then stir in lime juice. Garnish each serving with scallions.

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