This Texas Chili follows Chili Appreciation Society International (CASI) standards with coarsely ground beef chuck, dried ancho and chipotle chiles, and a robust spice blend. It's designed to deliver complex heat and depth without beans.
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In a large Dutch oven or stock pot, combine beef stock and tomato paste; mix in next 8 ingredients; then add (raw) beef. Stir lightly to combine.
Cover, bring heat to medium, stirring occasionally. After about an hour, the pot should come to a light simmer. Once there is slight bubbling, turn off the heat and allow to cool. Refrigerate overnight.
The following day (or even 2-3 days later), skim congealed fat from cold chili; then cover and place over low heat. Once it has warmed to room temperature and liquefied somewhat (about 30 minutes), remove the lid and raise heat to medium, stirring occasionally. (The consistency should still be slightly soupy. If not, add another cup of beef stock.) Simmer uncovered for about 1½ hours, until chili has reduced and thickened slightly. Season to taste with additional salt, if desired.
Refrigerate in an airtight container for up to 4 days or freeze for 3 months; reheat gently on the stovetop with a splash of beef stock to restore consistency.
Texas Chili (or 'red chili') contains no beans and focuses on beef, chiles, and spices. CASI-style chili emphasizes whole dried chiles and coarse meat texture over tomato-forward recipes.
Yes, substitute 2–3 tablespoons ground ancho chile powder for the whole dried anchos. Toast the powder briefly in a dry pan before adding to bloom the flavor.
Refrigerate for up to 4 days or freeze for 3 months. Flavor deepens overnight, making it ideal for advance preparation. Reheat gently over low heat with a splash of beef stock.
Mexican oregano has an earthier, citrusy flavor profile that complements chili spices better than Mediterranean oregano. If unavailable, use regular oregano at the same ratio but adjust to taste.
Increase chipotle chiles for smokier heat or ancho chiles for deeper, milder spice. Reduce either for less intensity. Taste as you go; chiles steep into the broth over time.
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