Mohamed Shili This delicious Texas chili by Bobby Flay is a hearty, flavorful dish perfect for any chilly evening. With tender beef, a spicy kick, and rich, smoky flavors, it’s a comforting meal that’s easy to make with pantry staples. Enjoy it plain or with your favorite toppings for a customizable, crowd-pleasing bowl of warmth.
Recipe Ingredients :
- 4 pounds beef chuck roast trimmed of excess fat, cut into ½ inch chunks
- salt and black pepper to taste
- 6 tablespoons olive oil divided
- 3 jalapeños seeded and diced
- 1 large yellow onion diced
- 5 cloves garlic minced
- 1 chipotle pepper in adobo sauce seeded and finely chopped
- 28 ounces crushed tomatoes 1 can
- 3 tablespoons tomato paste
- 4 cups beef stock or broth
- 2 bay leaves
Seasoning Mix
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chili powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
How To Make Texas Chili Recipe?
- Season the Beef: Sprinkle the beef with salt and black pepper.
- Brown the Meat: In a large pot, heat 30 ml / 2 tbsp olive oil over medium-high heat, browning half of the beef to avoid overcrowding. Repeat with the remaining beef, then set aside.
- Sauté the Vegetables: Add the remaining 30 ml / 2 tbsp olive oil to the pot and heat for 30 seconds. Add diced jalapeños and onion, and sauté for about 10 minutes until the onion softens without browning.
- Add Garlic and Spices: Stir in minced garlic and the seasoning mix, cooking for about 30 seconds until fragrant.
- Combine Ingredients: Return the beef to the pot, adding chipotle pepper, crushed tomatoes, tomato paste, beef stock, and bay leaves.
- Cook the Chili: Bring the mixture to a boil, then reduce to low. Simmer uncovered for 3 to 3 ½ hours, stirring occasionally. If the chili thickens too much, add additional stock as needed.
- Serve: Before serving, remove the bay leaves. Serve plain or with toppings like sour cream, shredded cheese, or green onions.
Recipe Tips:
- Use Fresh Spices: For the best flavor, use fresh spices and grind them if possible. This adds depth and richness to the chili’s flavor.
- Brown the Beef Well: Browning the beef in batches ensures it develops a rich, caramelized layer, enhancing the chili’s taste.
- Don’t Skip the Simmering Time: Letting the chili simmer for 3 hours deepens the flavors and tenderizes the meat, creating a perfect texture.
- Adjust the Spice Level Carefully: Taste as you go, especially with the chipotle chili powder, to control the heat to your preference.
- Stir Occasionally to Prevent Sticking: Stir the chili every 20-30 minutes while simmering to avoid any ingredients sticking to the bottom and burning.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Texas Chili cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 4 days.
- Freeze: Allow the Texas Chili to cool completely, then portion it into freezer-safe containers or bags. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight.
- Reheat: Pour the chili into a pot and reheat over medium heat, stirring occasionally, until it’s heated through, about 10 minutes.
Nutrition Facts
- Calories: 346
- Total Fat: 12.02g
- Saturated Fat: 3.1g
- Cholesterol: 101mg
- Sodium: 926mg
- Potassium: 1,088mg
- Total Carbohydrate: 31.82g
- Dietary Fiber: 9.3g
- Sugars: 6.39g
- Protein: 30.26g
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Bobby Flay Texas Chili Recipe
Description
This delicious Texas chili by Bobby Flay is a hearty, flavorful dish perfect for any chilly evening. With tender beef, a spicy kick, and rich, smoky flavors, it’s a comforting meal that’s easy to make with pantry staples. Enjoy it plain or with your favorite toppings for a customizable, crowd-pleasing bowl of warmth.
Ingredients
Seasoning Mix
Instructions
- Season the Beef: Sprinkle the beef with salt and black pepper.
- Brown the Meat: In a large pot, heat 30 ml / 2 tbsp olive oil over medium-high heat, browning half of the beef to avoid overcrowding. Repeat with the remaining beef, then set aside.
- Sauté the Vegetables: Add the remaining 30 ml / 2 tbsp olive oil to the pot and heat for 30 seconds. Add diced jalapeños and onion, and sauté for about 10 minutes until the onion softens without browning.
- Add Garlic and Spices: Stir in minced garlic and the seasoning mix, cooking for about 30 seconds until fragrant.
- Combine Ingredients: Return the beef to the pot, adding chipotle pepper, crushed tomatoes, tomato paste, beef stock, and bay leaves.
- Cook the Chili: Bring the mixture to a boil, then reduce to low. Simmer uncovered for 3 to 3 ½ hours, stirring occasionally. If the chili thickens too much, add additional stock as needed.
- Serve: Before serving, remove the bay leaves. Serve plain or with toppings like sour cream, shredded cheese, or green onions.
Notes
- Use Fresh Spices: For the best flavor, use fresh spices and grind them if possible. This adds depth and richness to the chili’s flavor.
- Brown the Beef Well: Browning the beef in batches ensures it develops a rich, caramelized layer, enhancing the chili’s taste.
- Don’t Skip the Simmering Time: Letting the chili simmer for 3 hours deepens the flavors and tenderizes the meat, creating a perfect texture.
- Adjust the Spice Level Carefully: Taste as you go, especially with the chipotle chili powder, to control the heat to your preference.
- Stir Occasionally to Prevent Sticking: Stir the chili every 20-30 minutes while simmering to avoid any ingredients sticking to the bottom and burning.
Bobby Flay Texas Chili Recipe