The Classic Texas Chili Recipe That Won Me a Cook-Off
This Texas chili recipe builds deep flavor with a rich dried chile sauce, well-browned beef, and a slow simmer for a bold, crowd-feeding classic.
- 3 pounds boneless beef chuck roast, trimmed and cut into 1/2-inch cubes
- 2 tablespoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 6 dried chiles, such as ancho, guajillo, pasilla, or a mix, stems and seeds removed
- 8 cloves garlic, smashed
- 4 cups beef broth, divided, plus more as needed
- 2 tablespoons neutral oil, plus more as needed
- 1 yellow onion, diced
- 2 serrano peppers, stemmed, seeded, and diced
- 12 ounces beef kielbasa, thinly sliced
- 1 (12-ounce) can beer, preferably a dark lager
- 3 tablespoons tomato paste
- 1 tablespoon dark brown sugar
- 1 tablespoon cocoa powder
- 1 tablespoon chili powder
- 1 tablespoon Mexican oregano
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground white pepper
- 1 cup strong brewed coffee
- 1 (28-ounce) can diced tomatoes
- Shredded cheddar cheese, sour cream, lime wedges, and/or corn chips, for serving, optional