Texas Chili

This post is sponsored by Panorama Meats. As always, all opinions are my own. 

Homemade Texas-Style Chili never tasted so good! This slight twist on the classic recipe calls for beef stew meat instead of the ground variety and TONS of spices. With flavors as big and bold as Texas, this spicy Texas Chili recipe is sure to be adored this fall and winter! Makes 4-6 servings.

The longer I live in Texas, the more I realize that Texans have their things.

Brisket, for example, is a Texas thing, and heaven forbid you do it wrong.

Chili is another one of the things Texans have a lot of opinions about, too… but after reaching out to several of my born-and-raised Texan friends, I’ve realized that everyone has a different opinion about this because, well, everyone’s tastebuds are a little different.

So this Texas Chili recipe that I’m sharing with you today, well, it might make some Texans scratch their heads… but it will probably make a lot of people jump for joy because it’s darn good.

Would some consider it traditional? Not quite, since it uses beef stew meat instead of thicker ground beef. But it doesn’t use beans, which I hear are a no-no in Texas chili, even though I have Texas friends who swear by ranch beans in theirs.

Is it delicious? Absolutely.

Is it worth the effort? Oh yes!

I’m including how to make this Texas Chili recipe in the Instant Pot, as well as on the stovetop because you can do it either way. (And spoiler alert: It’s super tasty both ways!)

More chili recipes you might enjoy: Beef and Buffalo Chili / Chili Cheese Biscuits / Shiner Bock Chili / Chili Cornbread Pot Pies 

Looking for a dinner dish, but unsure where to begin? Check out my Entrees recipe collection for inspiration!

Panorama Meats and why I love their product

I’ve been fortunate enough to be eating Panorama products for an entire year now, and we’ve been working together to create awesome recipes for y’all this summer and fall.

Why do I love Panorama products? The flavor is like none other because the beef is truly beefy. (And it’s all due to the animals’ diet!) It’s also leaner and cooks a little faster, so it’s great to use for weeknight dinners.

Not only do I love Panorama for the way it tastes, but Panorama’s standards are important to me, too. The older I get, the more conscious I am about the products I consume. I want the meat we eat to be delicious, but I also want to know the animal lived a happy life.

And Panorama is rated Global Animal Partnership Animal Welfare Rated Step 4, so this is huge. The brand is also Certified Organic by CCOF, as well as Paleo Approved by the Paleo Foundation and Whole 30 approved. (And hey, this recipe can be made paleo AND Whole30-friendly! Hooray!)

In addition to the animal welfare rating, all of Panorama’s cattle are 100% grass-fed and grass-finished, meaning they live in a pasture and eat grasses, legumes and range forage for the duration of their lives. As an added bonus, they are all born and raised by U.S. family ranchers.

Have you seen my other recipes highlighting Panorama beef? If you haven’t, what are you waiting for?

• We love my Beef Taco Pasta Salad for sharing with friends.
• Grilled Steak Flatbread Pizza and French Onion Steak Pasta are both fabulous for “fancy” at-home meals.
• My Homemade Loaded Queso for any and all gameday festivities.

What you’ll need to make this Texas Chili recipe

• Dutch oven (or an electric pressure cooker, if going that route)
• Tongs
• Wooden spoon

Specialty products you need to get your hands on:

• Panorama Meats Organic Beef Stew Meat
• Ground chipotle powder

You can find Panorama Meats at your local Whole Foods Market. They’re sold in 120 stores throughout Northern California, the Pacific Northwest, Florida and the Southwest, including Texas. They’re also sold at Brookshire Brothers in Texas.

How to make this Texas Chili recipe in the electric pressure cooker or Instant Pot

If you’re looking to make a faster chili, this is the way to go! Beef stew meat can get so tender and utterly delicious… but it has to cook for a long time to reach that point. The pressure cooker cuts this time down significantly.

In the electric pressure cooker, you’re first going to sauté the meat and veggies before you cook it all.

Set the pressure cooker to the Sauté setting for 30 minutes. When it starts warming up, add a tablespoon of oil to heat.

While the oil heats, season the Panorama Organic Beef Stew Meat with salt and pepper. Don’t be shy about the seasonings, as the more you add to your meat, the more flavor you’re starting out with. Traditionally, I like to add about a teaspoon of salt per pound of beef, so you’d add about a teaspoon to this. Add as much or as little pepper as you like, too, just depending on your tastebuds.

When the monitor on the electric pressure cooker reads ‘HOT’, add the stew meat. You’re going to sear the beef until all sides are browned and then remove it from the pan. Place it in a bowl or a plate, and set that aside for later.

Add the rest of the oil to the electric pressure cooker, and then add the onions and garlic. Cook them until they’re soft, about 3-5 minutes, and then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon.

Stir the veggies and spices together, and let them cook until fragrant, about 2-3 minutes.

Our next step is pouring in the stock to deglaze the electric pressure cooker. Use a wooden spoon to scrape the bottom of the pan to help loosen up the browned bits.

Once the liquid has reduced by half, add the crushed tomatoes and Worcestershire sauce. Now is the time that you’ll add back in the beef, too.

Place the lid on top of the electric pressure cooker, and seal it so you can pressure cook! Set the timer for 30 minutes, and let it do its thing.

Once the pressure cooking has finished, let the pressure release naturally for 10-15 minutes, then let out any remaining pressure with the Quick Release. When all the steam has dissipated, remove the lid.

When it’s done cooking, stir it up and serve with your favorite toppings!

How to make this Texas Chili recipe on the stovetop

If you want to go the more traditional stovetop chili route, I respect that. The beef stew meat, made from chuck, will cook low and slow for hours until it begins to fall apart… which is exactly what you want it to do!

Here’s how you’ll cook it on the stovetop so you have spicy and delicious chili for all:

In a large Dutch oven, heat a tablespoon of oil over high heat.

While the oil heats, season the Panorama Organic Beef Stew Meat with salt and pepper.

As I said in the previous section: Don’t be shy about the seasonings, as the more you add to your meat, the more flavor you’re starting out with. I like to add about a teaspoon of salt per pound of beef, so you’ll add a teaspoon to this. Add as much or as little pepper as you like, too.

When the oil is hot, add the stew meat to the Dutch oven. Sear the beef, taking the time to turn it slowly to ensure all sides of each piece become caramel brown.

Once your beef is seared, remove it from the pan, and place it in a bowl or a plate. Set that aside for later.

Add the rest of the oil to the Dutch oven, and turn down the heat to medium.

When the oil is sizzling, add the onions and garlic. Cook them until they’re soft, about 3-5 minutes, and then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon.

Stir the veggies and spices together, and let them cook until fragrant. This will take about 2-3 minutes.

Our next step is to pour in the stock and deglaze the Dutch oven. Use a wooden spoon to scrape the bottom of the pan to help loosen up the browned bits.

Once the liquid has reduced by half, add the crushed tomatoes and Worcestershire sauce. Now you’ll add back in the beef, too.

Place the lid on top of the Dutch oven, and turn down the heat to low.

Cook over the low heat for 3-4 hours, or until the stew meat is fall-apart tender.

How will you know when the beef fall apart tender?

Check on your chili every 30 minutes, and stir it with a wooden spoon because you don’t want anything to stick to the bottom of the Dutch oven. Use a fork to check the meat after you stir your dish, feeling the consistency of it. As it cooks, you’ll notice that the meat gets softer. This is what we want! When the chili is done, you should be able to pull the stew meat apart using only the fork.

When the meat is done, serve your chili with your favorite toppings, and enjoy!

Erin’s Easy Entertaining Tips

A pal of mine hosts a Chili Party every holiday season, so I picked her brain for chili entertaining.

My biggest takeaways about entertaining with chili are as follows:

• Make your Texas Chili recipe 1-2 days in advance so you’re not worried the day of the party when you have other things to do.
• Transform your kitchen (or dining room) into a chili bar! Place the chili in a Dutch oven (or in the electric pressure cooker) after reheating, and surround it in various garnish options. Let guests pick and choose how to dress theirs before eating.
• Serve it with a side of cornbread. Hi, this is the South, after all, and no chili is complete without a slice of cornbread.

Quick tips for making and serving a Texas Chili recipe

• This chili is Whole30 and paleo-friendly if you don’t add dairy, corn or gluten toppings to your bowl.
• Store your Texas-Style Chili in glass food storage containers because it can stain your plastic storage containers.
• Get your family involved! Our older daughter helped me measure out all the seasonings for this chili recipe, and she seasoned the beef, too.

Frequently Asked Questions

What cut of meat is Panorama’s stew meat?

It’s beef chuck, which is from what we would consider the “shoulder” of the animal.

Chuck is perfect for chilis, stews and other dishes that you braise because it needs the time to break down the muscle fibers and to turn them into tender, fall-apart-goodness that packs in the flavor.

Obviously, you can cut down the time if you use an electric pressure cooker.

What is ground chipotle powder?

Chipotles are smoke-dried chile peppers, so ground chipotle powder is those chiles, ground up.

This powder is smoky and spicy, so prepare yourself: a little goes a long way!

Can you substitute chili powder instead of chipotle powder? Yes, but this chili won’t be nearly as spicy or smoky without the hint of chipotle.

What does it mean to sear meat?

Searing is a cooking method where you use high heat to scorch the outside of the ingredient. Let the meat sit in the pan for several minutes before turning it with a pair of tongs.

When you think it’s time to turn the meat, lift one up and see if it has a caramelized surface. If so, flip it! If not, let it cook longer.

How do you deglaze a pan?

Deglazing a pan means pouring in a liquid—usually stock or wine—and using that to help remove all the browned bits from the bottom of the pan.

The browned bits are flavor, and this adds in extra deliciousness to the entire dish, so don’t skip this step.

Texas Chili

Erin Parker, The Speckled Palate

Homemade Texas Chili never tasted so good! This twist on the classic recipe calls for beef stew meat instead of the ground variety and TONS of spices. With flavors as big and bold as Texas, this Texas-style Chili is sure to be adored this fall and winter! Makes 4-6 servings.

5 from 2 votes

Cook ModePrevent your screen from going dark

Servings 4

Calories 463 kcal

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Ingredients

  

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Texas Chili

• 2 tablespoon avocado oil divided
• 16 oz. Panorama Organic Beef Stew Meat
• Kosher salt and black pepper to taste
• 2 small onions chopped
• 3 cloves garlic diced
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons chili powder
• 1 teaspoon black pepper ground
• ¾ teaspoon cumin
• ¾ teaspoon oregano dried
• ½ teaspoon chipotle pepper ground
• ¼ teaspoon red chili flakes ground
• A pinch of cinnamon ground (3 shakes of the jar)
• 2 tablespoons tomato paste
• 1 ½ cups vegetable or beef stock
• 28 oz. crushed tomatoes
• 1 teaspoon Worcestershire sauce

Garnishes

• Sharp cheddar cheese
• Jalapeno rounds
• Sour cream
• Green onions
• Corn chips

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Instructions

 

• Make the Chili in an Electric Pressure Cooker
• Press the Saute setting, and set for 30 minutes. Add 1 tablespoon of the oil, and let it heat.
• Season the Panorama Organic Beef Stew Meat with salt and pepper. Set aside.
• When the monitor reads ‘HOT,’ add the stew meat to the electric pressure cooker.
• Sear until the beef is very browned, then remove it from the pan.
• Add the other tablespoon of oil, and throw in the onions and garlic. Saute them until soft, about 3-5 minutes, then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon. Add the tomato paste, too.
• Stir the veggies and spices around the pan until fragrant, about 2-3 minutes.
• Pour in the stock to deglaze the pan. Using a wooden spoon, scrape the bottom of the pan until all the browned bits have released, and the stock has reduced by half.
• Pour in the crushed tomatoes and Worcestershire sauce. Add back in the beef, too.
• Carefully place on the lid, and seal. Press ‘Pressure Cook’ and set to 45 minutes.
• When the electric pressure cooker finishes its cook, let the pressure naturally release, then let out any remaining pressure through the Quick Release and remove the lid.
• Stir the Texas chili with a wooden spoon, and serve with your favorite toppings.
  
• Make the Chili on the Stovetop
• Heat a Dutch oven over high heat on the stovetop. Add1 tablespoon of the oil, and let it heat.
• Season the Panorama Organic Beef Stew Meat with salt and pepper. Set aside.
• When the the oil is hot, add the stew meat.
• Sear until the beef is very browned, and then remove it from the pan.
• Add the other tablespoon of oil, and throw in the onions and garlic. Saute them until soft, about 3-5 minutes, then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon. Add the tomato paste, too.
• Stir the veggies and spices around the pan until fragrant, about 2-3 minutes.
• Pour in the stock to deglaze the pan. (You can use ½ cup less in this method if you'd like a thicker chili.) Using a wooden spoon, scrape the bottom of the pan until all the browned bits have released, and the stock has reduced by half.
• Pour in the crushed tomatoes and Worcestershire sauce. Add back in the beef, too.
• Lower the heat to the lowest setting, and cover. Simmer for 3-4 hours, or until the meat is fall-apart tender.
• When the beef is ready, serve with your favorite toppings, and enjoy!

Notes

If you're feeding people who are sensitive to spice, add ¼ teaspoon ground chipotle or leave it out entirely. It adds smoky flavor that also packs in the heat.

Nutrition

Serving: 1gCalories: 463kcalCarbohydrates: 27gProtein: 45gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 123mgSodium: 1597mgFiber: 6gSugar: 12g

Keyword dinner, Dutch oven, entree, Instant Pot, stew, stovetop

Course Entrees

Cuisine American

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