Texas Chili is a hearty and spicy dish that warms you right up! Made with tender beef, rich spices, and no beans, it packs a big flavor punch.
It’s perfect for chilly nights, and it pairs great with cornbread. I love to serve it with a side of cheese to make it extra tasty. You won’t want to stop eating! 🌶️
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for chili because it’s flavorful and tender when cooked slowly. If you’re looking for a lighter option, try using ground turkey or chicken. They won’t have the same depth of flavor, but they are leaner.
Chili Powder: This is a key spice that gives Texas chili its characteristic warmth. If you want to change it up, you could use a mix of cayenne and paprika for a different flavor profile or even a store-bought chili mix.
Canned Tomatoes: I prefer using crushed tomatoes for their smooth texture, but you can substitute with diced tomatoes or even fresh tomatoes. If using fresh, just make sure to peel and chop them well.
Spices: The spices are essential for flavor, so don’t skip them! If you’re low on some, you can use a taco seasoning mix. Just be cautious with salt if your mix contains it.
What’s the Best Way to Brown the Beef for Chili?
Brown the beef well to build flavor right up front. Here’s how to do it perfectly:
- Make sure the pot is hot before adding the oil.
- Don’t crowd the pot! Brown the meat in batches, which helps it sear instead of steam.
- Let it sit without stirring for a minute or two. This creates a nice crust.
Once browned, set the beef aside to keep it juicy. You’re setting the stage for a flavorful chili! Just remember to scrape up any browned bits left in the pot while you sauté the onions; that’s where tons of flavor hangs out!
How to Make Texas Chili
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 2 tablespoons tomato paste
- 1 (14 oz) can crushed tomatoes
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (for garnish)
- Sour cream (for garnish)
- Fresh jalapeño slices (for garnish)
How Much Time Will You Need?
This Texas Chili recipe takes about 15 minutes to prep and an additional 1.5 to 2 hours to cook until the beef is perfectly tender. So, you can expect a total of around 2 hours and 15 minutes before you can enjoy this delicious dish!
Step-by-Step Instructions:
1. Browning the Beef:
First, heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown them on all sides which will take about 5-7 minutes. Once browned, remove the beef and set it aside on a plate.
2. Sautéing the Vegetables:
In the same pot, add the chopped onion and sauté until softened, around 5 minutes. Next, add the minced garlic and cook for another minute until it becomes fragrant. Your kitchen will start to smell fantastic!
3. Adding the Spices:
Now it’s time to stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper if you want some heat. Cook these spices with the onions and garlic for about 1-2 minutes to release their wonderful aromas, stirring occasionally to keep from burning.
4. Incorporating the Tomato Paste:
Add the tomato paste and cook, stirring frequently, for about 2 minutes. This is essential as it adds depth to the flavors.
5. Combining Ingredients:
Return the browned beef to the pot. Pour in the crushed tomatoes and beef broth, ensuring that the beef is well covered by the liquid. Bring everything to a boil over medium heat.
6. Simmering the Chili:
Once it reaches a boil, reduce the heat to low. Cover the pot and let it gently simmer for 1.5 to 2 hours. Stir occasionally, and if the chili gets too thick, feel free to add a bit more broth or water.
7. Final Touches:
After simmering, when the beef is nice and tender, stir in the apple cider vinegar and season with salt and pepper to your liking.
8. Serving It Up:
Serve your Texas Chili hot in bowls, and don’t forget to garnish with shredded cheddar cheese, a dollop of sour cream, freshly chopped cilantro, and jalapeño slices for an extra kick!
Enjoy every savory bite of your authentic, spicy, and flavorful Texas Chili alongside some warm cornbread for the perfect meal!
Can I Use Ground Beef Instead of Beef Chuck?
Yes, you can! Ground beef will work well for this recipe, but keep in mind that the texture will be different. Brown it in the pot just like you would with the beef chuck, and drain any excess fat after cooking.
What Can I Substitute for Beef Broth?
If you don’t have beef broth on hand, chicken broth or vegetable broth can be good substitutes. Just keep in mind that it may lighten the flavor slightly, so you may want to adjust your seasoning accordingly.
How to Store Leftover Chili?
Store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the chili for up to 3 months. Just make sure it’s cooled down before placing it in the freezer!
Can I Make This Chili Spicier?
Absolutely! If you want more heat, add extra cayenne pepper or include fresh chopped jalapeños while cooking. You could also add some spicy diced tomatoes or hot sauce when combining the ingredients for an extra kick.
