Go Back

Texas Style Beef Chili with Chuck Roast and No Beans

Texas style beef chili with chuck roast gets its deep chile flavor from toasted ancho and guajillo chiles blended into a smooth puree. The beef simmers low and slow until fork-tender, then masa harina thickens the rich, bean-free chili.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 25 minutes
Resting 10 minutes
Total Time 3 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ancho chiles dried, stemmed and seeded
  • 2 guajillo chiles dried, stemmed and seeded
  • 1.75 cup water divided
  • 4 cup low-sodium beef broth divided
  • 3 lb beef chuck roast cut into 1 1/2-inch cubes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp neutral oil
  • 1 yellow onion large, finely chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tbsp dried Mexican oregano
  • 2 tbsp masa harina

Equipment

  • 1 6-quart Dutch oven
  • 1 blender

Method
 

  1. Heat a 6-quart Dutch oven over medium heat and toast the chiles in a single layer for 30 to 45 seconds per side, until fragrant.
  2. Transfer the toasted chiles to a heatproof bowl.
  3. Pour 1 1/2 cups boiling water over the chiles and soak for 20 minutes.
  4. Blend the chiles and their soaking liquid with 1 cup of the beef broth until smooth.
  5. Pat the beef dry.
  6. Season the beef all over with the salt and black pepper.
  7. Heat the oil in the Dutch oven over medium-high heat.
  8. Brown the beef in batches for 3 to 4 minutes per side, then transfer it to a plate.
  9. Add the onion to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  10. Add the garlic, tomato paste, cumin, and oregano and cook for 1 minute, stirring constantly.
  11. Stir in the chile puree and remaining 3 cups beef broth, scraping up the browned bits.
  12. Return the beef and any accumulated juices to the pot.
  13. Bring the chili to a simmer.
  14. Cover, reduce the heat to low, and simmer for 2 1/2 to 3 hours, stirring every 30 minutes, until the beef is fork-tender.
  15. Whisk the masa harina with the remaining 1/4 cup cold water until smooth.
  16. Stir the masa harina mixture into the chili and simmer uncovered for 10 to 15 minutes, until thickened.
  17. Remove the pot from the heat and let the chili rest for 10 minutes before serving.

Notes

For the smoothest chile puree, blend the soaked chiles thoroughly before adding it to the pot. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, use certified gluten-free masa harina.