Description
Perfecting Texas chili requires passion and patience to craft this legendary Lone Star State classic. Bold spices and tender beef create a hearty meal that showcases real Texan cooking traditions.
Ingredients
Scale
Protein:
- 3 lbs Beef Chuck
Spices and Seasonings:
- ¼ cup Chili Powder
- 2 tablespoons Ground Cumin
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dried Oregano
- ½ teaspoon Cayenne Pepper
- ¼ teaspoon Ground Cinnamon
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Supporting Ingredients:
- 2 tablespoons Olive Oil
- 1 large Onion
- 2 Green Bell Peppers
- 4 cloves Garlic
- 1 Jalapeno
- 1 (28 oz) can Crushed Tomatoes
- 1 (15 oz) can Tomato Sauce
- 2 cups Beef Broth
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Brown Sugar
Instructions
- Heat 2 tbsp olive oil in a large pot over medium-high heat. Carefully brown 3 lbs beef chuck cubes in batches, ensuring each side gets a deep golden sear. Transfer seared meat to a separate plate.
- Reduce heat to medium. Sauté 1 large chopped onion and 2 chopped green bell peppers for 6-7 minutes until softened. If using, add 1 minced jalapeno during this stage.
- Toss 4 minced garlic cloves into the pot. Stir for 45-60 seconds until aromatic. Quickly add ¼ cup chili powder, 2 tbsp cumin, 1 tbsp smoked paprika, 1 tsp oregano, ½ tsp cayenne, and ¼ tsp cinnamon. Toast spices for 1 minute.
- Return beef cubes to the pot. Pour in 28 oz crushed tomatoes, 15 oz tomato sauce, and 2 cups beef broth. Mix in 1 tbsp apple cider vinegar and 1 tbsp brown sugar.
- Season with 1 tsp salt and ½ tsp black pepper. Bring mixture to a gentle simmer, then lower heat. Cover and let chili develop flavor for 3-4 hours, stirring occasionally.
- Check consistency during cooking. Add extra beef broth if chili becomes too thick. Taste and adjust seasonings as needed.
- Serve hot in deep bowls. Garnish with shredded cheddar, sour cream, green onions, cilantro, and lime wedges. Pair with cornbread or tortilla chips.
Notes
- Searing the beef in batches creates a deep, rich flavor by allowing each piece to develop a nice brown crust without steaming.
- Blooming spices in the pot before adding liquid helps release their full aromatic potential and intensifies the chili’s complexity.
- Low and slow simmering breaks down the beef into tender, melt-in-your-mouth pieces while allowing the flavors to meld beautifully.
- Letting the chili rest overnight in the refrigerator allows the flavors to develop even more, making the next-day serving even more delicious.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 305 kcal
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg