Description
This Texas Style Chili is a hearty, flavorful dish featuring ground beef simmered with a robust blend of spices, tomatoes, and optional beans. Perfect for a comforting meal, it showcases the traditional spicy and smoky flavors of Texas chili made from scratch on the stovetop.
Ingredients
Scale
Meat and Aromatics
- 2 pounds ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
Spices and Oils
- 1 tablespoon vegetable oil
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Liquids and Tomatoes
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 can (4 ounces) diced green chilies
Beans (Optional)
- 1/2 cup red kidney beans, drained and rinsed (optional)
- 1/2 cup pinto beans, drained and rinsed (optional)
Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the pot: Place a large pot over medium-high heat to warm up and prepare for cooking.
- Add oil and heat: Pour in the vegetable oil and allow it to heat for a few seconds until shimmering.
- Sauté onions: Add the chopped onions and cook for 4-5 minutes, stirring occasionally until they become soft and translucent.
- Cook garlic: Stir in the minced garlic and sauté for about 1 minute, stirring constantly to avoid burning and to release its aroma.
- Brown the beef: Add the ground beef to the pot, breaking it apart with a spoon, and cook for 6-8 minutes until fully browned and no longer pink.
- Drain excess fat: Carefully drain off most of the fat from the pot, leaving a small amount to help keep the meat moist and flavorful.
- Add spices: Stir in cumin, chili powder, paprika, oregano, cayenne pepper, black pepper, and salt. Cook for 1-2 minutes, stirring occasionally to toast the spices and deepen their flavors.
- Add liquids and tomatoes: Pour in the beef broth, diced tomatoes, tomato paste, and diced green chilies. Stir well to combine all ingredients.
- Simmer the chili: Bring the mixture to a simmer, then reduce heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally to prevent sticking.
- Add beans (if using): Stir in the drained red kidney beans and pinto beans. Cook for an additional 10-15 minutes to heat the beans through and meld flavors.
- Adjust seasonings: Taste your chili and adjust salt, pepper, or cayenne pepper to your preference for desired heat and flavor balance.
- Finish and serve: Once thickened and flavorful, remove from heat. Ladle the chili into bowls and garnish with fresh chopped cilantro for a bright, fresh contrast.
- Enjoy: Serve hot and savor this classic Texas Style Chili as a satisfying main dish.
Notes
- The beans are optional and can be omitted for a more traditional Texas chili.
- If you prefer more heat, increase the cayenne pepper or add fresh jalapeños.
- Use lean ground beef to reduce fat content or substitute with ground turkey for a lighter version.
- For richer flavor, simmer the chili longer or use homemade beef broth.
- Serve with toppings like shredded cheese, sour cream, or cornbread for a complete meal.
