Here’s a yummy Texas Ranch-Style Chili Recipe for you! There’s nothing like a big bowl of chili on a cold Texas evening. Some people swear by adding jalapeños or smoked sausage for a little kick, but one rule holds firm-no beans in true Texas chili! Serve it with cornbread, shredded cheese, and maybe a cold Dr Pepper.

Chili isn’t just dinner-it’s a piece of Texas comfort.Stop by Arcola Feed for local seasonings and farm-fresh eggs perfect for ranch-style cooking. We love sharing recipes and good food with our neighbors!

Ingredients:

• 3 T Olive Oil (any type), divided
• 2 1/2 lb. Boneless Chuck Roast, cut into 1” cubes
• 1 Red Bell Pepper, stemmed, seeded, chopped
• 1 Green Bell Pepper, stemmed, seeded, chopped
• 1 lg yellow or white onion, chopped
• 3 cloves garlic, smashed and chopped
• 4 t Cumin
• 4 t Chili Powder
• 1 t Paprika
• 2 T Brown Sugar
• 1 1/2 oz. Dried Ancho chilis, stemmed and seeded, cut into 1” pieces
• 1–28oz. Can Crushed Tomatoes

Instructions:

Saute the beef and peppers:

1. Into a large, heavy pot (Enameled Cast-iron is ideal), over high heat, heat 1 T olive oil. Salt and pepper, then brown the beef cubes, in batches, on all sides.  As they become browned, remove beef to a separate bowl.
2. If the beef leaves a lot of fat in the bottom of the pot, wipe out the pot, pouring out all but about 1 T. Add a tablespoon of olive oil, and returning heat to medium-high, saute the chopped bell peppers until tender, about 6 minutes. Remove peppers to the bowl with the beef cubes.

Make the chili base:

1. Keeping heat at Medium to Medium high, add another tablespoon of olive oil, if needed, and saute the chopped onion, stirring regularly, for about 8 minutes, until golden.  Add the garlic, cumin, chili powder, paprika and brown sugar. Stir and saute for 30-60 seconds, until very fragrant.  Add the chilies and continue to saute 3 minutes.  Chilies should be softened slightly at this point.
2. Pour in the tomatoes and beef broth. Stir, and bring to low boil.
3. Remove from heat. Using an immersion blender, making sure to not splatter the hot base, blend spicy base until the onions and chilis are no longer visible. Mixture will be thick but not silky smooth.
4. Spoon the beef cubes and peppers, along with any accumulated juices, into the chili base, and simmer for at least an hour, but up to 4 hours, adding extra broth or water if needed to thin the base. Salt and pepper to taste.  Add additional chili powder or cumin if desired.
5. 30 minutes prior to serving, add the drained and rinsed beans, again adjusting flavor with salt if needed.
6. Serve in bowls with sour cream, shredded cheese and a squeeze of lime, if desired.
7. Enjoy your Texas Ranch-Style Chili!

Check out more recipes from Arcola Feed’s blog here. You’ll find casseroles, soups, desserts, appetizers and everything in between! We’re foodies here at Arcola Feed.