One Pot Texas Style Beef Chili
A hearty, bean-free beef chili featuring tender chunks of chuck roast simmered in a rich, smoky chili pepper sauce.
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Ingredients
- 3 lbs Beef chuck roast, cut into 1/2 inch cubes
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, finely diced
- 4 cloves Garlic, minced
- 3 cups Beef broth
- 1/4 cup Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 2 tablespoons Masa harina (corn flour)
- 2 tablespoons Tomato paste
- to taste N/A Salt and black pepper
Instructions
- 1
Pat the beef cubes dry and season generously with salt and pepper.
- 2
In a large Dutch oven, heat the oil over medium-high heat and brown the beef in batches until a crust forms, then remove and set aside.
- 3
In the same pot, sauté the diced onion until translucent, about 5 minutes, then add the garlic and cook for 1 minute more.
- 4
Stir in the chili powder, cumin, paprika, and oregano, toasting the spices for 30 seconds until fragrant.
- 5
Add the tomato paste and browned beef back into the pot, then pour in the beef broth, scraping the bottom to release the brown bits.
- 6
Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until the beef is fork-tender.
- 7
Whisk the masa harina with 1/4 cup of water to create a slurry and stir it into the chili.
- 8
Simmer uncovered for an additional 15-20 minutes to thicken the sauce to your desired consistency.
Nutrition per Serving
485
Calories
42g
Protein
12g
Carbs
30g
Fat
4g
Fiber
3g
Sugar
820mg
Sodium
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