Texas-Style Chili

Wolf and Levy serve this dish with pinto beans and onions. Another good choice is in a bowl over steamed rice.

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Serving size: 1 cup
Yield: 10 cups Prep 15 mins Cook 4 hrs


  • 1/2 cup  masa harina*
  • 1/2 cup  chili powder
  • 5 pounds  lean beef chuck, cut into 3/4-inch cubes
  • 1/4 cup  olive oil
  • 2 1/2 cups  of the cooked beef
  • 2 1/2 cups  beef broth
  • 3 garlic cloves, pressed
  • 2 teaspoons  coriander
  • 2 teaspoons  cumin
  • 2 teaspoons  dried oregano
  • 1/2 teaspoon  salt


1. Combine masa harina and chili powder in a large bowl. Add beef and toss to coat. Heat oil in a large Dutch oven over medium heat. Add 1/3 of the beef and cook until browned on all sides, about 6 minutes. Transfer to another bowl. Repeat process with remaining beef.

2. Add all the beef to Dutch oven and stir in remaining ingredients. Reduce heat to low and cook, covered, until meat is extremely tender, 3 to 4 hours, stirring often. Makes 10 cups.


  • A type of cornmeal available in most grocery stores.

Nutrition Facts

  • cal.(kcal)445,
  • Fat, total(g)23,
  • chol.(mg)148,
  • sat. fat(g)7,
  • carb.(g)11,
  • fiber(g)3,
  • pro.(g)46,
  • sodium(mg)618,
  • Percent Daily Values are based on a 2,000 calorie diet
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