Traditional Texas Chili with Marinated Beef

This is Texas chili the old-fashioned way: chuck beef rubbed with chili powder and olive oil, marinated overnight in the fridge, then seared in batches until deeply browned and simmered low and slow for over an hour.

The marinating step is what sets this apart. Coating the beef cubes in chili and oil overnight tenderizes the meat and lets the spices penetrate deep into every bite. When you sear the marinated beef, those spices caramelize and create layers of complex chile flavor you can’t get from just adding powder to the pot.

Tomato purée, cumin, bay leaf, and garlic simmer with the beef until it turns meltingly tender and the sauce thickens into something rich and clingy. Serve it with sour cream, chopped cilantro, and lime wedges for brightness.

Chef’s Tips

• Marinate the beef overnight or at least 4 hours. The longer it sits, the more the spices penetrate and tenderize the meat.
• Sear the beef in batches in a single layer. Crowding the pot makes the meat steam instead of browning, and you’ll lose that caramelized crust.
• Use tomato purée (passata) instead of crushed tomatoes for smoother, silkier sauce without chunky tomato pieces.
• Remove the bay leaf before serving. It’s done its job flavoring the chili and can be bitter if someone accidentally bites into it.
• Let the chili rest for 10 minutes before serving. The flavors meld together and the sauce thickens as it cools slightly.

Variations

• Add a shot of espresso or strong coffee to the simmering chili for deeper, more complex flavor without any coffee taste.
• Stir in a square of dark chocolate at the end for richness and subtle sweetness that balances the heat.
• Use beef short ribs instead of chuck for even more succulent, fall-apart texture.