Texas Chili

Characterized by being meat-forward with no beans or tomatoes, this version of Texas chili holds true to its roots. Tender pieces of chuck roast are simmered in a robust, deeply savory beef broth–based stew, enlivened with a splash of beer and mild heat from rehydrated dried chiles. The concentration of the beef broth provides a deep savory undertone while the onion and garlic give the chili layers of complexity. As an unexpected surprise, the splash of beer adds a crisp sweetness that helps cut through the richness of the meat.

For a velvety texture, we stir in a few tablespoons of masa harina, or dried corn dough, which dissolves as the chili simmers, giving the chili a luxurious mouthfeel.

Notes from the Food & Wine Test Kitchen

Choosing high-quality beef is crucial for this chili. When you’re at the grocery store, look for cuts like chuck roast or brisket with visible streaks of fat running through the meat (marbling). Marbling adds richness and flavor and also helps keep the meat moist during the long cooking process. Ask the butcher for assistance if you don’t see a cut with good marbling in the display case. 

Suggested pairing

A balanced, medium-bodied Pinot Noir, such as Rare North Willamette Valley, will be an excellent pairing for the rich chili. 

Make ahead

Store chili in an airtight container in the refrigerator for up to three days. Allow to cool completely to room temperature before storing. You can also freeze this chili in freezer-safe containers for up to three months. Make sure to leave at least one inch of room for expansion. Cool the chili completely before storing in the freezer. When ready to serve, thaw frozen chili overnight in the refrigerator. Reheat the chili on the stovetop over medium heat or in the microwave until heated through.