Best 5 Texas Two Step Chili Recipes

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**Discover the authentic taste of Texas with our Two-Step Chili recipes!**

Experience the bold and flavorful Texan culinary tradition with our specially curated Two-Step Chili recipes. Indulge in a hearty and comforting dish that perfectly embodies the vibrant spirit of Texas. This classic chili boasts a rich and smoky flavor profile, featuring a blend of spices, tender beef, and a choice of beans, simmered to perfection. Whether you prefer a traditional beef chili, a vegetarian-friendly version, or a spicy rendition, our collection has something for every palate. Prepare to tantalize your taste buds and embark on a culinary journey to the heart of Texas with our Two-Step Chili recipes.

Here are our top 5 tried and tested recipes!

TEXAS CHILI



Texas Chili image

This Texas chili recipe is one of the most hearty and satisfying soup recipes you'll find. It's cooked with tender, slow-cooked beef-and no beans allowed!

Categories     autumn     Super Bowl     tailgate     winter     main dish     soup

Time 2h20m

Yield 4-6 servings

Number Of Ingredients 14

4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1 medium white onion, roughly chopped
8 garlic cloves, peeled
2 c. reduced-sodium beef broth
2 tbsp. cornmeal
2 tsp. dried oregano
2 tsp. ground cumin
2 tbsp. canola oil
3 lb. trimmed boneless beef chuck roast, cut into 1-inch pieces
3 1/2 tsp. salt, plus more to taste
1 tsp. ground black pepper
1 tbsp. apple cider vinegar
Crumbled queso fresco, pickled sliced jalapeños, cilantro, and corn chips, for topping

Steps:

  • Tear the guajillo and ancho chiles into about 1-inch pieces. In a medium saucepan, toast the chiles over medium heat, stirring occasionally, until fragrant and darkened in spots, 3 to 4 minutes. Add the onion, garlic and enough water to cover by 1-inch. Bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, until the chiles are softened, about 10 minutes. Drain well and discard the liquid.
  • Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.
  • Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, 8-10 minutes per batch.
  • Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours.
  • Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.

TRUE TEXAS CHILI



True Texas Chili image

Provided by Stanley Lobel

Categories     Beef     Pepper     Vegetable     Sauté     Super Bowl     Dinner     Meat     Ground Beef     Fall     Winter     Tailgating     Family Reunion     Poker/Game Night     Chile Pepper     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 15

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
1 1/2 teaspoons ground cumin seed
1/2 teaspoon freshly ground black pepper
Kosher salt
5 tablespoons lard, vegetable oil, or rendered beef suet
2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
1/3 cup finely chopped onion
3 large cloves garlic, minced
2 cups beef stock , or canned low-sodium beef broth, plus more as needed
2 1/4 cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1 1/2 tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges

Steps:

  • 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
  • 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
  • 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
  • 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
  • 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
  • 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

TEXAS CHILI



Texas Chili image

Chili tastes are highly personal, often inflexible and loaded with preconceptions - the political party of culinary offerings. "I don't disagree with anyone's chili," Robb Walsh, a Texas food historian, the author of "The Tex-Mex Cookbook" and a restaurateur, told The Times. "If you are making a one-pot meal and you want to put beans in it, that's fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.

Provided by Jennifer Steinhauer

Categories     dinner, main course

Time 2h30m

Yield 4 to 6 servings (about 8 cups)

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground bison or ground dark turkey
1 large onion, finely chopped
1 12-ounce bottle of beer
1 14 1/2-ounce can diced tomatoes
1/2 cup strong brewed coffee
1 tablespoon tomato paste
1/4 cup brown sugar
1 tablespoon chile sauce
1 tablespoon cocoa powder
Half a serrano or other hot pepper, seeded and finely chopped, or to taste
1 1/2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 15-ounce cans kidney beans
1 15-ounce can cannellini or other white beans

Steps:

  • Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
  • Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.
  • Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
  • Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 8 grams, Carbohydrate 51 grams, Fat 11 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 994 milligrams, Sugar 12 grams, TransFat 0 grams

TEXAS-STYLE CHILI



Texas-Style Chili image

Calling a dish "Texas Chili," especially if you're not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews

Time 2h

Yield 12 servings

Number Of Ingredients 17

1 tablespoon whole cumin seeds
1 1/2 teaspoons whole coriander seeds
4 pounds beef chuck roast or steak
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, plus extra as needed
1 large yellow or white onion, chopped, plus extra chopped onion for serving
6 large garlic cloves, minced
4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped
3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)
2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho
1 tablespoon dried oregano
1 (12-ounce) bottle Negra Modelo beer
1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles
1 ounce unsweetened chocolate
3 whole dried large red chiles, such as New Mexico or guajillo
Chopped fresh cilantro, for serving
Fritos or warmed flour tortillas, for serving

Steps:

  • In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
  • Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
  • In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
  • To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
  • Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
  • Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams

TEXAS CHILI



Texas Chili image

We make this Texas chili recipe every year for football parties. Our guests love the flavor. It can also be made in the slow cooker if you want to set it and forget it while it simmers! -Rachael Zavala, Pleasant Hill, California

Provided by Taste of Home

Time 2h30m

Yield 6 servings.

Number Of Ingredients 14

2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups beef stock, divided
3 dried Anaheim chiles
2 dried pasilla chiles
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
Optional: flour tortillas, sour cream and lime wedges

Steps:

  • In a small saucepan, bring 1 cup stock to a boil. Add chilies. Remove from heat; cover and let stand 20 minutes. Remove and discard stems from seeds from chiles. Put chiles and soaking liquid into a food processor or blender. Cover and process until smooth., In a large bowl, combine 4 tablespoons flour , salt and pepper. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, heat oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onion to same pan; cook and stir until tender, 5-7 minutes. Add garlic; cook 1-2 minutes. Add remaining 2 cups broth, stirring to loosen browed bits from pan. Stir in chile mixture. Return beef to pan; bring to a boil. Reduce heat; simmer, uncovered until beef is tender, 1-1/2 to 2 hours. Skim fat. Stir vinegar, cilantro, brown sugar and cumin; simmer another 10 minutes. If desired, serve with tortillas, sour cream, lime wedges and additional cilantro.

Nutrition Facts : Calories 373 calories, Fat 18g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 723mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein.

Tips

  • Use a variety of chili peppers. This will give your chili a more complex flavor. Some good options include ancho, guajillo, and chipotle peppers.
  • Don't be afraid to experiment with different spices. Cumin, chili powder, and paprika are all classic chili spices, but you can also add things like oregano, cloves, and cinnamon to taste.
  • Use fresh ingredients whenever possible. This will make your chili taste more flavorful and nutritious.
  • Let your chili simmer for a long time. This will allow the flavors to develop and deepen.
  • Serve your chili with your favorite toppings. Some popular options include cheese, sour cream, onions, and avocado.

Conclusion

Texas Two-Step Chili is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a cold winter day or a summer cookout. Whether you're a chili connoisseur or a novice cook, this recipe is sure to please. So what are you waiting for? Give it a try today!

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