Slow cooked, richly flavored Texas Chili recipe is great for entertaining. Lean chunks of tender beef and flavorful sauce, a beef chili that’s comfort food!
As winter seems to be hanging on I’m rallying with comfort food. I mean, when you’ve had a recipe for more than 35 years, isn’t that the definition of comfort? Or is it something that simmers and sends yummy aromas wafting through the house? Comfort food seems to taste better when it’s shared, don’t you agree?
A rancher’s life
My father-in-law has been a cattle rancher for more than three quarters of a century. He knows his cows’ history nearly as well as he knows his kids. He’s faced the ups and downs that come with a life in agriculture. As conditions change he adapts.
The Wyoming landscape can be harsh for livestock. But ranchers across the state do their best to keep the animals fed and protected. Extreme cold brings frostbite and snow covers water and feed. During drought, grass is scarce. The solution is to buy more feed or sell some of the herd.
His herd has changed over the years. People want leaner beef with good flavor. Through breeding evolution, he continues to deliver the fresh, wholesome product that meets customer demand.
The good thing about beef is that it delivers on both taste and nutrition. Despite the common reference to animal fats as “saturated,” according to the United States Department of Agriculture, less than half of all fatty acids in meat fat are saturated. Lean beef typically contains more monounsaturated fatty acids than saturated fatty acids. Nutrient rich, lean beef provides substantial amounts of vitamins and minerals, most notably protein, iron, zinc, and vitamin B12. Many popular beef cuts meet government guidelines for lean, including favorites such as sirloin, flank steak, tenderloin, T-bone steak and 95-percent-lean ground beef.
Benefits of protein
Diets higher in protein can help minimize muscle loss as we age. My father-in-law, at 88, is at risk for sarcopenia, the age-associated loss of skeletal muscle and function. So I want lean beef on his plate. Rather than eating most of it at dinner, I suggest spreading it out through the day so breakfast and lunch also have protein-rich foods, such as eggs, yogurt, milk, fish, and cheese. Sarcopenia is associated with reduced strength and overall health and can lead to loss of independence, disability and premature death. Because falls are a major cause of death in seniors, maintaining muscle integrity is an important preventive tactic.
A few more beef recipes I like:
This beef chili recipe delivers on both levels. Plus it smells great and tastes even better. Texas Chile, or Texas Chili, flavors develop well if refrigerated overnight, making this a great dish for entertaining. This dish also freezes well, just seal it up tight.
P.S. Want more healthy tips and recipes? Sign up for my newsletter here.
This post contains affiliate links. That means if you click on a link and make a purchase, I may make a small commission. This does not affect the price you pay but helps fund the website.
Pin it for later!
Slow cooked, richly flavored Texas Chile is great for entertaining. Lean chunks of tender beef is a flavorful sauce. That’s comfort food!
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8
- Category: Main Dish, Beef
- Cuisine: Mexican
- 3 pounds boneless chuck, trimmed of fat, cut into 1-inch cubes
- 1 tablespoon canola oil
- 2 cloves garlic, chopped
- 3 tablespoons chili powder
- 1 tablespoon ancho chile pepper
- ¼ teaspoon crushed red pepper
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 3 tablespoons flour
- 2 cans beef broth, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- lime wedges
- In a small bowl combine chili powder, ancho chile pepper, crushed red pepper, cumin, oregano and flour. Set aside.
- Heat oil in 4-quart Dutch oven over medium heat. Add beef, stirring frequently, until the meat changes color but does not brown.
- Lower heat, stir in garlic, cook for 1 minute.
- Sprinkle meat with chili mixture, stirring until evenly coated.
- Stir in 1 ½ cans broth. Add salt and pepper. Bring to a boil, stirring occasionally. Reduce heat, simmer, partially covered, over low heat, approximately 1 ½
- Hours, stirring occasionally. Add remaining broth. Cook 30 minutes more, or until meat is tender and falling apart.
- Finish with a squeeze of fresh lime juice over each bowl.
- Serving Size: 1.25 cups
- Calories: 420
Keywords: beef chili