Sunny’s Easy Beefy Texas Chili

  • Yield : 6 to 8 servings
  • Cook Time : 35m
  • Ready In : 25m
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  • 1 tablespoon ground cumin
  • 1 tablespoon ancho chile powder
  • 2 teaspoons dry Mexican oregano
  • 1 teaspoon pumpkin pie spice
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 pound chuck beef or stewing beef, cut into 1-inch cubes
  • 1 cup finely chopped onion
  • 1 cup chopped red bell pepper
  • 3 tablespoons tomato paste
  • 2 tablespoons hot sauce, such as Frank's
  • 3 cloves garlic, grated on a rasp grater or finely minced
  • 1 pound ground chuck (80/20)
  • 1 1/2 cups beef stock
  • 1 1/2 cups red wine (any cheap Chianti will do) or lager beer
  • 2 tablespoons fine cornmeal
  • Sliced scallions, shredded yellow Cheddar and tortilla chips, for serving


Step 1

In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.

Step 2

In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.

Step 3

Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.

Step 4

Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.

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