Texas Beef Chili Recipe

This hearty, Texas Beef Chili, is just what you need on a cold day.

January 2006

  • chili
    This chili is best topped with shredded cheese, sour cream, chives in a bowl over cornbread.
    Photo by GettyImages/Fudio
  • chili

Yield: 8 servings

This chili will warm you up on a cold day.


  • 8 dried ancho chiles, trimmed and seeded
  • 1/4 cup canola oil, divided
  • 3 pounds ground beef, preferably coarse-ground chuck
  • 1 sweet onion, diced
  • 1 tablespoon chopped garlic
  • 2 tablespoons sweet paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 1 teaspoon ground allspice
  • 2 cans (15 oz. each) pinto beans
  • Salt to taste
  • Chopped colorful bell peppers for garnish


  1. Soak dried chiles in 1 quart warm water to soften, about 15 minutes. In a blender, purée chiles with their liquid.
  2. In a large Dutch oven over medium-high heat, heat half of oil and brown beef. Remove and reserve.
  3. Add remaining oil to same pan, and lightly brown onion and garlic.
  4. Stir in paprika, cumin, oregano and allspice.
  5. Add chile purée, beef, beans and salt to taste, and bring to boiling.
  6. Cover and simmer for 1 hour, or until chili is rich and concentrated.

Serve with chopped bell peppers for garnish. 

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