I Tried a 180-Year-Old Texas Chili Recipe From Reddit—It’s Delicious, and let me tell you, it was an adventure I won’t soon forget! Scrolling through the vast expanse of Reddit, I stumbled upon a treasure trove – a painstakingly transcribed recipe claiming to be nearly two centuries old, origin extractating from the heart of Texas. Intrigued by the sheer audacity of such a claim, and the promise of a truly authentic, no-frills chili, I knew I had to put it to the test. What makes this particular Texas chili so special, you ask? It’s the beautiful simplicity, the emphasis on quality ingredients, and the undeniable history simmering within every spoonful. This isn’t your modern, bean-filled concoction; this is a robust, deeply flavorful stew that speaks to the soul of cowboy cooking, and the taste of this 180-year-old Texas chili recipe from Reddit is simply divine.
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons rendered beef fat or neutral oil
- 2 large yellow onions, chopped
- 6 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (6 ounce) can tomato paste
- 4 cups beef broth
- 1/4 cup masa harina (corn flour)
- Salt and freshly ground black pepper to taste
- Optional garnishes: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced jalapeños
Preparation and Browning the Beef
Step 1: Preparing the Beef and Fat
Begin extract by ensuring your beef chuck is cut into uniform 1-inch cubes. This consistent size is crucial for even cooking and tender results. If you’re using rendered beef fat, have it ready. Otherwise, a neutral oil like canola or vegetable oil will work perfectly. Heat your chosen fat or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. We want the fat to be hot but not smoking. Don’t overcrowd the pot; you’ll likely need to brown the beef in batches to achieve a good sear. Overcrowding will steam the meat instead of searing it, which is a critical step for developing deep flavor in this chili.
Step 2: Browning the Beef for Flavor
Add the beef cubes to the hot fat in a single layer, working in batches as needed. Sear the beef for about 3-4 minutes per side, until a deep brown crust forms. This Maillard reaction is where much of the chili’s foundational flavor comes from. Resist the urge to stir the beef too often; let it develop that beautiful crust. Once each batch is browned, remove the beef from the pot with a slotted spoon and set it aside on a plate. Don’t worry about any browned bits stuck to the bottom of the pot – those are packed with flavor and will be deglazed in later steps.
Building the Chili Base
Step 3: Sautéing the Aromatics
Lower the heat to medium. Add the chopped yellow onions to the pot, using the rendered fat and beef drippings. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot as the onions release their moisture. Once the onions are softened, add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Burnt garlic can impart a bitter flavor, so keep an eye on it.
Step 4: Blooming the Spices
Now it’s time to introduce the dry spices. Add the chili powder, ground cumin, dried oregano, smoked paprika, cayenne pepper, ground cloves, and ground allspice to the pot with the onions and garlic. Stir well to coat the aromatics and cook for about 1-2 minutes, until the spices are fragrant and slightly toasted. This process, known as “blooming” the spices, intensifies their flavor and aroma, making a significant difference in the final chili. The heat from the pot releases the essential oils in the spices.
Simmering and Thickening
Step 5: Adding Liquids and Simmering
Return the browned beef to the pot. Add the diced tomatoes (undrained), tomato paste, and beef broth. Stir everything together, ensuring the tomato paste is well incorporated. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for at least 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking. This long, slow simmer allows the flavors to meld and the beef to become melt-in-your-mouth tender. The longer it simmers, the richer the flavor will become.
Step 6: Thickening with Masa Harina
After the chili has simmered for at least 2 hours and the beef is tender, it’s time to thicken it. In a small bowl, whisk together the masa harina with about 1/2 cup of the hot chili liquid until it forms a smooth paste. This slurry will prevent lumps from forming in your chili. Pour this masa harina slurry back into the pot and stir it in thoroughly. Let the chili simmer uncovered for another 15-20 minutes, stirring frequently, until it has thickened to your desired consistency. The masa harina will absorb liquid and create a rich, slightly creamy texture. Taste and season generously with salt and freshly ground black pepper. If you prefer a spicier chili, you can add a pinch more cayenne pepper at this stage. Serve hot with your favorite garnishes.
Conclusion:
Well, there you have it! We’ve journeyed back in time to explore the depths of this fascinating I Tried a 180-Year-Old Texas Chili Recipe From Reddit—It’s Delicious. This recipe is more than just a meal; it’s a taste of history, a testament to the enduring power of simple, honest ingredients, and a reminder that sometimes, the best culinary treasures are found in the most unexpected places, like a Reddit thread! I truly hope you’ll give this classic a try. It’s a dish that’s perfect for a hearty weeknight dinner, a casual gathering with friends, or even a competitive chili cook-off. The rich, deep flavors develop beautifully, making it even better the next day. Don’t be afraid to experiment with it – that’s part of the fun!
For serving, I find this chili shines when accompanied by some warm, crusty bread for dipping, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro or chopped green onions. A side of cornbread is also a fantastic pairing. If you’re feeling adventurous, consider topping it with shredded cheddar cheese or a few slices of avocado. As for variations, while the core of this recipe is beautifully simple, you could certainly add a pinch of smoked paprika for an extra layer of smoky complexity, or perhaps a tablespoon of unsweetened cocoa powder to deepen the color and flavor profile, reminiscent of traditional mole sauces.
Frequently Asked Questions:
Can I make this chili ahead of time?
Absolutely! In fact, I highly recommend it. Like many stews and chilis, the flavors of this I Tried a 180-Year-Old Texas Chili Recipe From Reddit—It’s Delicious meld and deepen overnight. It’s perfect for making on a weekend and enjoying throughout the week.
What kind of meat is best for this recipe?
Traditionally, Texas chili often uses a good quality chuck roast, cut into cubes. However, you can also use ground beef if you prefer a quicker cooking time, but opt for at least 80/20 lean-to-fat ratio for the best flavor and texture.
Reddit Texas Chili Recipe – An Old-Fashioned Beef Delight
An old-fashioned beef chili recipe with deep flavor, featuring tender beef and a rich, spiced broth, thickened with masa harina for a classic Texan touch.
Ingredients
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2 pounds beef chuck, cut into 1-inch cubes
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2 tablespoons rendered beef fat or neutral oil
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2 large yellow onions, chopped
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6 cloves garlic, minced
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2 tablespoons chili powder
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1 tablespoon ground cumin
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1 teaspoon dried oregano
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1 teaspoon smoked paprika
-
1/2 teaspoon cayenne pepper (or to taste)
-
1/4 teaspoon ground cloves
-
1/4 teaspoon ground allspice
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2 (14.5 ounce) cans diced tomatoes, undrained
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1 (6 ounce) can tomato paste
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4 cups beef broth
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1/4 cup masa harina (corn flour)
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Salt and freshly ground black pepper to taste
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Optional garnishes: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced jalapeños
Instructions
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Step 1
Ensure beef chuck is cut into uniform 1-inch cubes. Heat rendered beef fat or neutral oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until hot but not smoking. Brown beef in batches to achieve a good sear, about 3-4 minutes per side, removing browned beef to a plate. -
Step 2
Lower heat to medium. Add chopped yellow onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn. -
Step 3
Add chili powder, ground cumin, dried oregano, smoked paprika, cayenne pepper, ground cloves, and ground allspice to the pot. Stir to coat aromatics and cook for 1-2 minutes until fragrant and slightly toasted. -
Step 4
Return browned beef to the pot. Add diced tomatoes (undrained), tomato paste, and beef broth. Stir well and bring to a simmer. Reduce heat to low, cover, and cook for at least 2 hours, or until beef is very tender, stirring occasionally. -
Step 5
In a small bowl, whisk masa harina with about 1/2 cup of hot chili liquid to form a smooth paste. Pour slurry back into the pot and stir thoroughly. Simmer uncovered for another 15-20 minutes, stirring frequently, until thickened to desired consistency. -
Step 6
Taste and season generously with salt and freshly ground black pepper. Serve hot with optional garnishes.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
