San Antonio Chili Recipe
San Antonio chili is easy to make at home. It is made with beef and spices and tastes great when served with tortilla chips and sour cream. Among Texas chili…
- Prep10 min
- Cook2 hr 20 min
- Total2 hr 30 min
- Serves4
- Calories34 kcal
San Antonio chili is easy to make at home. It is made with beef and spices and tastes great when served with tortilla chips and sour cream. Among Texas chili con carne, the oldest chili recipe, people really love this variant: San Antonio chili.
Long before chili became a staple at tailgate parties and weeknight dinner tables, the famous “Chili Queens” of San Antonio were simmering rich, aromatic pots of Texas red in the city’s open-air plazas.
It is loaded with tender beef, a rich blend of toasted chili peppers, and deep, smoky spices. For this recipe, use a Dutch oven to cook the beef and bring out its unique, aromatic flavor.
So without any further ado, grab a ladle, top it with some sharp cheddar and onions, and get ready for the best bowl of chili you have ever made at home. Find all the details below.
Expert Tips That I Recommend
- To add a deep fragrance and earthy flavor, lightly toast guajillo chiles in a dry skillet for 15-20 seconds.
- Blend the chile sauce until it is completely smooth. For a finer sauce texture, blend for 1-2 minutes and strain if needed.
- Make sure the meat is completely dry before you brown it.
- Cook the onions until soft and tender, then add the spices for better flavor.
- Let the stew rest before serving, as it helps balance the flavors.
Recipe Variation for Different Diets
- Whole 30 Version: Cook the beef in olive oil and completely remove cotija cheese from the menu. Double-check that all seasonings and sauce are sugar-free.
Storing And Reheating This Recipe
Storing
- First, let the recipe cool down completely. Then transfer it to the airtight container and place it in the refrigerator.
- If you want, you can freeze it; all you need to do is, once the recipe cools down, wrap it in an airtight packet. It will remain fresh for up to 3 months.
Reheating
- Stovetop: First, add the stew to a skillet over medium heat for 8-10 minutes until well heated. You can add a splash of beef broth if it has thickened too much.
- Microwave: Heat the microwave-safe bowl at 325 degrees F in 30-second intervals. Cover it with a damp paper towel to help retain moisture.
What To Serve With This Recipe
The San Antonio Chili Recipe can be devoured with warm corn tortillas or some citrusy cilantro lime rice. If you want to keep it light, add a green salad as a side that makes it a filling and satisfying meal.
Printable Version
- Prep10 minutes
- Cook2 hours 20 minutes
- Extra
- Total2 hours 30 minutes
- Serves4
- Calories34kcal
Ingredients
- 2 each Ancho and Guajillo Chiles reconstituted
- ½ cup fresh cilantro leaves and tender stems 125 mL
- 2 Tablespoons pure lard or oil 30 mL
- 1 lb 500 g each trimmed boneless Stewing Beef and Stewing Pork cut into 1/2-inch (1 cm) cubes and patted dry
- 2 Onions thinly sliced vertically
- 6 cloves Garlic minced
- 1 Tablespoon each ground cumin and dried Mexican oregano 15 ml
- Salt and freshly ground black pepper
- 1 serrano or jalapeño pepper thinly sliced (optional)
- 6 Green Onions white and green parts, very thinly sliced (optional)
- Crumbled Mexican Cheese such as soft cotija
Equipment
- Dutch Oven
Method
- Transfer the rehydrated chiles and their soaking liquid to a blender. Add the cilantro and blend until smooth. Set the chile purée aside.
- Heat the lard in a Dutch oven over medium-high heat. Working in batches, brown the beef and pork on all sides, about 2 minutes per batch. Transfer the browned meat to a plate. Reduce the heat to medium.
- Preheat the oven to 325°F (160°C). Add the sliced onions to the Dutch oven and sauté until softened, about 4 minutes. Stir in the garlic, cumin, and oregano, and cook for 1 minute until fragrant. Return the browned beef and pork to the pot, then add the reserved chile purée. Stir well to combine and season with salt and black pepper to taste. Bring the mixture to a boil, cover, and transfer to the oven. Bake for about 2 hours, or until the meat is fork-tender.
- Divide the stew among warm serving bowls. Garnish with sliced serrano pepper and chopped green onions, if desired, and finish with a sprinkle of cheese before serving.
Recipe notes
Nutrition
per serving- 34kcalCalories
- 8gCarbs
- 1gProtein
- 0.1gFat
- 1gFibre
- 3gSugar
- 6mgSodium
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FAQs About San Antonio Chili
Why should I brown the meat before simmering?
It is advised to brown the meat before simmering, as it adds a rich layer of caramelized flavor to the stew. It adds more depth to the preparation.
How do I know when the stew is done?
The easiest way to know is by checking the texture of the meat. If it is tender and pulls apart, that means it is well cooked.
Why is my stew bitter?
The stew turns bitter when you over-roast the chilies. Roast them in short intervals so they don’t get burnt.
How to fix thin consistency?
To fix it, just simmer it uncovered for 15-20 minutes. This will naturally reduce the quantity, making it thick.
More Recipes That You Can Try
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Paula Deen Heart Attack Burger
Conclusion
Are you looking for a spicy, flavourful, and easy stew? Then you need to try San Antonio Chelli. The flavors and chunky pieces of meat, prepared with exotic spices, make a great meal. So next time you are craving something healthy and spicy, try out this recipe.
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Agrita Chhibber Editor
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