Fast Texas beef chili recipe

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A recipe for Texas style beef chili that can be ready in 1 hour. Coarsely ground beef is first browned, then cooked in a chili paste together with Mexican spices and beer.
Preparation time: 20 minutes, Cooking time: 60 minutes, Serves: 4 - 6 


2 lb beef, coarsely ground

6 ancho chiles
2 chipotle chiles

1 Tbsp vegetable oil
1 onion, diced
4 cloves garlic, minced

1 Tbsp cumin
1 tsp oregano
1/2 tsp ground clove
1/2 tsp ground cinnamon
1 tsp cayenne pepper (adjust to taste)
1 cup water

Beef or extra water for cooking the chili

Salt and black pepper to taste
1 to 2 tsp corn meal or masa harina (to thicken the chili)
Juice of one lime

Sour cream to serve with


In a large skillet or frying pan over medium high heat add the dried chiles and toast for about a minute per side. Move the chiles in a pot, cover with hot water and soak for 20 to 30 minutes, until soft. When ready drain and roughly chop.

In the meantime, in a large, deep pot over medium heat, add the vegetable oil and onions and saute for about 10 minutes, until soft and translucent. Add the garlic and cook for another minute. Empty the cooked onion and garlic into a blender. When the chiles are ready, add them to the blended together with the cumin, oregano, clove, cayenne pepper and one cup of water. Process until smooth.

In the same cooking pot over medium high heat add the beef and brown all over, for about 10 minutes, Add the chile puree and water or beer to cover the meat. Bring the chili to a boil, lower heat and simmer uncovered for 45 minutes, stirring occasionally.

Taste and season with salt and pepper to taste. If the chili is not thick enough, add 1 or 2 teaspoons of corn meal or masa harina and stir well. Add the lime juice, stir and cook for 15 minutes more.

Serve topped with sour cream and crusty bread on the side.
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