Ahi tuna prepared beautifully and served with a flavorful sauce. Outstanding when paired with white rice and beans or in a salad with Asian pears and walnuts.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 pounds boneless beef chuck roast – cut into 1 inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 tablespoons all-purpose flour
- 1 tablespoon dried oregano
- 2 (14 ounce) cans beef broth, divided
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.
- In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.
- Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.
Nutrition Facts
| Calories | 489 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 14 g |
| Sodium | 741 mg |
| Sugars | 0 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I’m from Texas and I’ve been making Texas chili for decades. This recipe is close but, definitely needs more. I use about twice as much chili powder, cumin, and flour. I also put in finely diced onion and, either three jalapeños or a habanero pepper or two. I also simmer it for about six hours before adding the last of the broth.
This is one of the first ‘Texas’ chili recipes that didn’t embarrass. No beans and no tomatoes, but also no chiles. Great base recipe for chili. I make a slurry of several dried chiles for the meat to simmer in, along with several fresh chiles.
Exceptionally bland. Not sure where the “may be too spicy” warning could be coming from. It is actually a good starter base, however. I added a couple teaspoons of onion powder, then diced up three jalapeños, three serranoes, and two Anaheim peppers. I also added a can of black beans and a can of red kidney beans. NOW it tastes great! 🙂
Great!!!!!!!
This is a gold standard Texas chili recipe, that I’ve used for well over a decade, albeit with some tweaks. There are some reviews that state this was bland- I cannot emphasize this enough- for chili, it is absolutely imperative that you use a quality, FRESH chili powder, and cumin. Preferably homemade, but at least buy good chili powder and cumin from a reliable source. It makes a HUGE difference. Remember, chili is short for chili con carne, which literally means CHILES with meat. So the chili powder is EVERYTHING. So to my suggested tweaks- leave the salt out, and taste the final dish. It always has plenty of salt from the beef broth alone, IMO. Also, don’t just dump the rest of the broth in. Add only as much as needed to keep it from getting too thick. If it gets very thin, that will kill the flavor (too much liquid dilutes the flavors). Also, I like to add some chopped up chipotle with adobo sauce, just for extra flavor, and maybe sauté in some fresh chiles during the meat searing phase. If I’m feeling really narcissistic, I’ll add pepper extract, and send myself to the devils playground. Whether mild, or narcissist hot, enjoy with some good skillet cornbread.
It’s easy and different.
Great chili recipe!! I added a bit more chili powder 4 tablespoon
Our family’s favorite chili. Used a potato masher when tender but left some big chunks. My kid likes it with beans, added a drained can at the end. We like it with rice and/or Fritos and shredded cheese. Hardly any leftovers!
I also added adobe smoked chipotle peppers. Slice them open and remove some of the seeds to reduce to flame to your taste.
I replaced the chuck roast with cubed ribeye for a more tender beef. DO NOT EAT THIS IMMEDIATELY AFTER MAKING! Put a lid on it and stick it in the fridge for at least a day (3 days is even better). Serve over steamed rice with a coating of cheddar cheese, delish!
This. Is. IT! I’d been looking for a honest-to-goodness, Texas chili recipe for a while. This is amazing and so simple even a harmonica player can make it. I changed it up a bit to make it more keto friendly: Substituted: Almond flour for flour, avocado oil for olive oil, Beef Bone broth for beef broth (used half as much) and used a slow cooker. ADDED: Lard when browning meet, Much more chili powder, Cayenne, Lard, and Butter. After browning meet in the pan, I threw it all into the slow-cooker and let it cook for 8 hours. WOW! Also, really good added to eggs the next morning. Thank you for sharing this amazing recipe!
I’ve made this several times and love it! I add 1 can each of pinto and kidney beans, but other than that I don’t make any changes. Yum!
We love tho every time we make it. A great variety to a traditional chili and the spices are perfect.
Made about a dozen times and each time it’s a huge hit. Here’s my slow cooker variation: Save time and mix ALL the dry ingredients together in a bowl (not sure why the current recipe staggers them since they all blend anyway) (add spice and great flavor with 1/4 tsp chipotle pepper powder). Coat the browned meat with the dry ingredients. Spoon the lot into a slow cooker. Add the first round of beef broth called for in the recipe. Set slow cooker to HIGH for 6 hours. Ignore it. Come back, turn down to Warm and cook for another hour – at that point use a large fork to easily and quickly shred the beef in the cooker. NOW we’re talking – it’s like ropa vieja chili. Add 1/4 cup cornmeal to thicken; add a little beef broth to thin (recipe calls for too much beef broth).
pretty straight forward recipe for good Texas chili…..Just a note…adding “chili powder” is a real wild card….Chili powder packs about 5 plus items….in various amounts…..about like buying “curry powder” …..unless you have really locked on to a brand you like, you need to make it yourself. There is a lack of the fresh peppers that need to go in……and you can get beef in a “chili grind” if you know a good butcher….And there is controversy if you put the onion in the mix….All chili is good!
LOVE this chili – easy to make too!
This was okay. Turned out really salty. Not sure we would have this again.
Simply wonderful! I leave out the flour but otherwise use it exactly as written. Sometimes I cook it in the crock pot instead. Don’t skip the browning. It adds a lot of flavor. Since I used store bought beef stock which includes plenty of salt., I added only 1/2 t.
Would make a decent stew, but not a Texas Chili (sorry)… Followed recipe to the letter, tasted nothing like Texas Chili, tasted like stew with out the vegetables. The flavor wasn’t bad, it just wasn’t Chili, no bite, just hearty beef taste, meat was tender, but liquid was not thick at all.
with a few variations, this is by far my favorite chile recipe. i toss the chuck in the dry spice mixture (with masa flour instead of all purpose) before browning in the oil. i also add finely diced onion with the garlic. and i use almost double the chili powder (or add smoked hot paprika or cayenne). after eating this, the tomato and bean crowd almost always sees the light.
This is a great recipe for Texas chili. I make it with ground chili meat and 5 tablespoons of chili powder and some chopped jalapenos. We like it spicy. If you serve it with beans, make sure it’s pintos. I always make a pot of pintos, because my husband likes what I call chili beans. And I haven’t seen anyone suggesting eating it with corn tortillas, that is the way we ate it in South Texas.