Texas Chili Recipe – An easy weeknight version of Texas Chili. Hearty, comforting, and definitely a crowd pleaser.
There are so many different types of chili out there. Where I grew up you had a chili with ground beef, sometimes beans, and it was tomato based. Crock Pot Chili is pretty much what I grew up on.
Then there is something called Cincinnati Chili, that is served over spaghetti. And it can be topped with onions, cheese, and even beans.
Well, today we are going for Texas-style chili. Texas chili does not have any beans or tomatoes in it. Only beef and a homemade chili paste.
And not ground beef, like what I grew up with. Real cuts of beef are used! Here I used flank steak because it would cook quickly.
This is thick, hearty, and the spices really come through. I have no idea if the chili you get in Texas is served over rice.
I am going to guess not. But I did it anyway.
And topped it with sliced radish for crunch and peppery flavor, sour cream to cool it off, and a squeeze of lime because it just seemed right.
Normally chili has to cook for a long time get blend the flavors, but this is ready in about 35 minutes. So even on a weeknight, you can have a comforting bowl of chili.
I love chili with corn bread, so of course I made my favorite corn muffins to go along with it. Even with the rice in the bottom of the bowl, I still wanted that corn bread to get the last bit of chili out of the bottom of the bowl.
So even if you have a chili you love, you need to try this quick Texas chili recipe. It is completely different than what I grew up on. And makes me think of chili in a whole new way now!
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Quick Texas Chili Recipe
Ingredients
- 3 tablespoons Olive Oil divided
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Unsweetened Cocoa Powder
- 1/4 teaspoon Ground Cayenne Pepper
- 1/4 teaspoon Dried Oregano
- 1 pound Flank Steak cut into cubes
- 1/2 teaspoon Salt
- 3 tablespoons All-Purpose Flour
- 2 tablespoons Tomato Paste
- 1 tablespoon Molasses
- 2 cups Beef Stock
- 1/2 cup Your Favorite Beer
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 cups Cooked Rice
- Sour Cream
- Green Onions
- Radishes sliced
- Lime Wedges
Instructions
- In a small, microwave safe bowl combine two tablespoons olive oil, chili powder, cumin, paprika, cocoa powder, cayenne, and oregano. Mix until well combined.
- Microwave for 1 minute, stirring half way. Set aside.
- Season steak with salt. Toss in flour until well coated.
- Heat a heavy bottom pot or Dutch oven over medium high heat. Add remaining one tablespoon oil, swirling to coat. Add steak and cook for 5-6 minutes until browned. Add the spice mixture, and cook for 1 minute.
- Stir in tomato paste and molasses. Cook for 3 minutes
- Add beef stock, beer and Worcestershire sauce. Bring to a boil, cover and reduce heat and simmer for 25 minutes.
- Mix together cornstarch and water, stir into chili. Cook for 2 more minutes until it thickens.
- To serve divide rice among 4 bowls, and spoon chili over the top. Garnish with desired toppings.