North Texas-Style Red Chili
Submitted by mdavis
Tender beef chuck simmers low and slow with jalapeños, cumin, and chili powder in this bold Texas-style red chili. No beans, just pure meaty, spicy comfort in a bowl.
YIELD
8 servingsPREP
10 minCOOK
210 minREADY
220 minNorth Texas chili keeps it simple: chunks of beef, fiery jalapeños, and a heavy hand with the chili powder. After three hours of simmering, the meat falls apart at the touch of a spoon, and the broth turns thick and deeply flavored.
The cumin and oregano build earthy warmth, while fresh jalapeños bring the heat. Adjust the peppers to your tolerance, but don’t skip them entirely. They’re what makes this Texas.
Chef Tips
- Cube size matters: Keep beef cubes at ½ inch so they break down tender without dissolving completely
- Layer the heat: Start with 2 jalapeños, taste after simmering, then add more minced peppers if you want extra kick
- Low and slow: Keep the simmer gentle for the full 3 hours so beef becomes melt-in-your-mouth tender
Ingredients
Directions
In a large soup kettle or Dutch oven over medium-high heat, brown beef in olive oil, stirring constantly.
Add beef broth to cover meat.
If necessary, add water to make enough liquid.
Add chopped onion and simmer for 30 minutes.
Stir in remaining ingredients; reduce heat; cover and simmer for 3 hours or until meat is tender.
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