| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon ancho chile powder
- 2 teaspoons dry Mexican oregano
- 1 teaspoon pumpkin pie spice
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 pound chuck beef or stewing beef, cut into 1-inch cubes
- 1 cup finely chopped onion
- 1 cup chopped red bell pepper
- 3 tablespoons tomato paste
- 2 tablespoons hot sauce, such as Frank’s
- 3 cloves garlic, grated on a rasp grater or finely minced
- 1 pound ground chuck (80/20)
- 1 1/2 cups beef stock
- 1 1/2 cups red wine (any cheap Chianti will do) or lager beer
- 2 tablespoons fine cornmeal
- Sliced scallions, shredded yellow Cheddar and tortilla chips, for serving
Instructions
- In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
- In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
- Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
- Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 290 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 28 g |
| Cholesterol | 77 mg |
| Sodium | 630 mg |
Reviews
We made this today, and it is absolutely delicious! We left out the pumpkin pie spice based on other reviews. This is a delicious recipe.
I was born and raised in Texas and this chili is not like any chili I have ever eaten and I have eaten a lot!!!☹️
I made this with beef tips and ground beef. Everyone loved it. Double meat is a great idea.
Maybe I had an exceptionally tough piece of meat…but no way is 45 min long enough for chuck roast. Been 1.5 hours….still not there.
You rock Sunny! Ooo Rah!!!
Watched the episode featuring this recipe while at a restaurant. I almost choked after what I saw. I’m a born and bred Texan. I have no idea how this resembles a Texas chili. There are so many things wrong here. First the chili’s color itself looks like the oil pouring out of an Oklahoma drill site. Second to serve tortilla chips with a so called “Texas” chili is a travesty and cannot he ignored. Corn bread! I repeat corn bread! This is the only side to a Texas chili. The whole state of Texas is currently mourning this disastrous tv nightmare. The great state of Texas forgives those who do not know but do not excuse the network for their mistake.
I was excited to try this recipe and have been waiting for cooler weather to do it.1. I should have known that 40-45 minutes is not long enough to cook stew meet. My friend and I are waiting…….2. No way this serves 6-8 people, even if some are not big eaters3. Level is easy? While it isn’t difficult, I found the time involved in standing over the pot stirring – at least 15 minutes – to be a negative.4. Imo, there are better chili recipes that take less of your time and serve more.5. I will try the spice mixture in another one of my chili recipes. It was very different, but not off-putting.
First, good idea with the double beef. The proportions are all wrong for chili. We barely got 3 servings out of this. Would have been much better in a Dutch oven for 1 1/2 hours or a slow cooker for 4. Add some beans or something to stretch this out. No one can afford spending 2 lbs of beef this way.
used a more tender cut of beef. it was very delicious. that spice is key.
I read the reviews Sonny before I made this recipe so wasn’t really expecting it to be so tasty. I found it cooked to tender in your allotted time. I didn’t have pumpkin pie spice so I added 1/4 tsp cinnamon, grated fresh ginger, couple allspice berries, rasped some nutmeg and threw in a few cloves. I did brown the cubes in a cast iron skillet, transferred to a pot. I browned onions and ground beef in stages then into the simmering pot. I cooked it a hard summer which probably helped cook down in time. Oh and I didn’t have corn meal or red peppers either, lol. I added rinsed pinto beans to browned chuck and 2 tbsp flour and only beef broth as I was out of red wine and beer. So Sonny even with the changes, delish. For a fam of 4, double it!