Mimi's Texas Chili

Warm up your kitchen with Mimi's Texas Chili, a hearty, flavor-packed recipe that’s perfect for chili lovers seeking authentic Lone Star State comfort. Made with tender, slow-simmered beef chuck, this no-bean chili boasts rich layers of bold spices, including smoky paprika, earthy cumin, and a kick of dried ancho chili powder. A robust blend of beef stock, crushed tomatoes, and tomato paste creates a luscious, thick base, while optional cayenne pepper adds customizable heat. This classic dish comes together with just 20 minutes of prep and a long, savory simmer to ensure melt-in-your-mouth beef and perfectly melded flavors. Garnish with fresh cilantro and a squeeze of lime for a vibrant finish, and serve up a bowl of Texas-inspired soul food that’s sure to impress. Perfect for game days, family dinners, or meal prep, Mimi’s Texas Chili is your go-to crowd-pleaser!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck, cut into 1/2-inch cubes
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 14 ounces Canned crushed tomatoes
• 2 cups Beef stock
• 2 tablespoons Tomato paste
• 2 tablespoons Dried ancho chili powder
• 2 teaspoons Cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Mexican oregano
• 1.5 teaspoons Salt
• 0.5 teaspoon Freshly ground black pepper
• 0.25 teaspoon Cayenne pepper (optional, for more heat)
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 4 wedges Lime wedges (optional, for garnish)

Directions

Step 1

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add 1 tablespoon of vegetable oil.

Step 2

Working in batches to avoid overcrowding the pot, sear the beef chuck cubes until browned on all sides. Remove each batch from the pot and set aside.

Step 3

Reduce the heat to medium, add the remaining tablespoon of oil, and sauté the diced onion until softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for an additional minute, being careful not to burn the garlic.

Step 5

Return the seared beef to the pot and pour in the beef stock and canned crushed tomatoes. Stir in the tomato paste until well combined.

Step 6

Add the ancho chili powder, cumin, smoked paprika, Mexican oregano, salt, black pepper, and cayenne pepper (if using). Stir thoroughly to distribute the spices evenly.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let the chili simmer for about 2 hours, stirring occasionally to prevent sticking.

Step 8

Taste and adjust seasonings as necessary. If the chili appears too thick, add a splash of beef stock or water to reach the desired consistency.

Step 9

Once the beef is tender and the flavors have fully developed, remove the pot from heat and let the chili rest for 5-10 minutes before serving.

Step 10

Serve hot, garnished with chopped cilantro and a squeeze of fresh lime, if desired.

Nutrition Facts

Serving size	(2312.1g)

Amount per serving	% Daily Value*
Calories	2877.7

Total Fat 212.7g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 635.0mg	0%
Sodium 6556.5mg	0%
Total Carbohydrate 85.6g	0%
Dietary Fiber 26.1g	0%
Total Sugars 31.6g
Protein 193.4g	0%

Vitamin D 63.5IU	0%
Calcium 508.2mg	0%
Iron 32.4mg	0%
Potassium 5362.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.2%

Protein: 25.5%

Carbs: 11.3%