Texas Chili is a hearty and spicy dish that’s perfect for chilly nights! Made with tender chunks of beef, warm spices, and sometimes even a kick of heat from chili peppers, it’s like a warm hug in a bowl.
Now, don’t forget the cornbread on the side! I love dipping it in the chili; it’s like a little dance party for my taste buds! Trust me, once you try it, you’ll want to make this again and again!
Key Ingredients & Substitutions
Beef Chuck: This is a great cut for chili because it becomes tender and flavorful after slow cooking. If you prefer, you can use brisket or ground beef as alternatives.
Vegetable Oil: While I often use vegetable oil, you can substitute olive oil or even bacon grease for added flavor.
Chili Powder: This is key to Texas Chili! If you want a different flavor, you can use chipotle chili powder for a smokier taste, or make your own blend of spices.
Ancho or Guajillo Chilies: These dried chilies add a rich depth. If you can’t find them, consider using fresh jalapeños or other dried chilies for a different kick!
Beef Broth: Chicken broth can be an alternative if you don’t have beef on hand. Just be aware it may slightly change the flavor.
What’s the Best Way to Brown Beef for Chili?
Browning the beef is important to build flavor. Here’s how to do it right:
- Use a heavy-bottomed pot to ensure even heating.
- Make sure your oil is hot before adding the beef. This helps form a nice crust.
- Brown the beef in batches. Overcrowding the pot can lead to steaming instead of browning.
- Let it cook without stirring for a few minutes before flipping. This helps that delicious crust form.
Adding browned beef into your chili will ensure it’s packed with flavor, making your chili unforgettable!
Texas Chili Recipe
Ingredients
- For the Chili:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, adjust to heat preference)
- 2 teaspoons dried oregano
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 cup crushed tomatoes or tomato sauce
- 2 dried ancho or guajillo chilies, seeded and soaked in hot water (optional for deeper chili flavor)
- Salt and fresh ground black pepper to taste
- For Garnish:
- Fresh cilantro, chopped
- 1 jalapeño, sliced
- 1/4 cup diced white onions
How Much Time Will You Need?
This comforting Texas Chili will take about 15 minutes to prep and 2 to 3 hours of cooking time as it simmers to get all those incredible flavors to develop. It’s totally worth the wait!
Step-by-Step Instructions
1. Brown the Beef:
Begin by heating the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in small batches to avoid overcrowding the pot, making sure to brown the meat evenly on all sides. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the finely chopped onion. Sauté for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Add the Spices:
Next, stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), and dried oregano. Cook this mixture with the onions and garlic for about 1 minute to allow the spices to bloom and release their flavors.
4. Incorporate the Tomato Paste:
Add the tomato paste to the pot, mixing thoroughly with the spices and vegetables. This will deepen the flavor of your chili.
5. Combine the Liquids:
Pour in the beef broth and crushed tomatoes. If you are using soaked dried chilies, finely chop them now and add them for an exciting depth of flavor.
6. Return the Beef:
Put the browned beef back into the pot and stir everything together to combine. Bring the mixture to a gentle simmer.
7. Let It Simmer:
Reduce the heat to low, cover the pot partially, and let the chili simmer gently for about 2 to 3 hours. Make sure to stir occasionally until the beef is tender and the flavors have melded beautifully.
8. Season the Chili:
Before serving, taste your chili and season it with salt and fresh ground black pepper to your liking.
9. Serve and Garnish:
Serve the hot chili in bowls, garnished generously with chopped cilantro, sliced jalapeños, and diced onions to add a fresh crunch! Enjoy it with cornbread or over rice if you prefer.
This hearty Texas Chili is sure to please a crowd with its comforting warmth and rich flavors! Enjoy your time in the kitchen and savor each delicious bite!
Can I Use Ground Beef Instead of Chuck?
Yes, you can absolutely use ground beef for a quicker cook time! Just brown it as you would the beef chuck and then proceed with the recipe as usual. Keep in mind that it won’t provide the same depth of flavor or texture but will still be delicious!
How Can I Make It Spicier?
If you like your chili with a kick, add more cayenne pepper or include fresh diced jalapeños during the cooking process. You can also experiment with hotter chili powders or even fresh chopped habaneros for an intense heat boost!
Can I Make This Chili in a Slow Cooker?
Absolutely! You can brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for longer storage! To reheat, warm it on the stovetop or in the microwave, adding a splash of broth if it seems too thick.
