Classic Texas-Style Beef Chili

This recipe, made with chunky beef stew cubes, is based on a classic Texas-style chili that is traditionally prepared without tomato or beans. It often gets thickened with a corn flour called masa harina, but we used corn tortilla, which results in the same flavour and texture. We also added a cup of coffee to this chili, just like a Texas cowboy would do!
Yield 6 Servings Prep. Time 15 min Cooking Time 135 min Total Time 150 min


Here are the following ingredients:

  • 2 lb (1 kg) Beef Stew Cubes
  • 1 tsp (5 mL) EACH salt and fresh ground pepper, divided
  • 3 tbsp (45 mL) vegetable oil, divided
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp (30 mL) chili powder
  • 1 tbsp (15 mL) ground cumin
  • 1 tsp (5 mL) sweet smoked paprika
  • 4 cups (1 L) reduced-sodium beef broth
  • 1 cup (250 mL) strong brewed coffee
  • 2 bay leaves
  • 5 small (about 5-inch/12 cm) corn tortillas
  • 2 tbsp (30 mL) packed brown sugar
  • 2 tsp (10 mL) white vinegar
  • Sour cream
  • Green onions, thinly sliced
  • Jalapeño, thinly sliced (optional)
  • Lime wedges

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat stew cubes dry with paper towel and season all over with half each the salt and pepper.

  2. Heat 1 tbsp (15 mL) oil over medium-high heat in a Dutch oven. Brown beef in batches, turning and adding up to 1 tbsp (15 mL) more oil as needed, until browned on all sides. Transfer beef to a bowl using a slotted spoon.

  3. Add remaining oil to pot; reduce heat to medium-low. Cook onion and garlic, stirring, for 2 to 3 minutes or until starting to soften. Add chili powder, cumin and paprika: cook, stirring, for 1 to 2 minutes, or until fragrant. Pour in broth and coffee. Increase to medium-high and bring to a boil, stirring to scrape up any browned bits from pan. Stir in beef and any accumulated juices, bay leaves and remaining salt and pepper.

  4. Reduce heat to low and simmer, partially covered and stirring occasionally, for 1½ to 1¾ hours or until beef is fork-tender. Tear tortillas into pieces and stir into chili; simmer, uncovered, for 12 to 15 minutes or until thickened. Alternatively, cover and cook in preheated 325ºF oven for 1½ hours or until beef is fork-tender. Remove lid, tear tortillas into pieces and stir into chili. Return to oven and cook, uncovered, for 15 to 30 minutes or until thickened.

  5. Discard bay leaves. Stir in brown sugar and vinegar. Serve chili in bowls garnished with sour cream, green onion and jalapeño. Serve with lime wedges.