This Texas Chili is a hearty dish full of flavor! With tender beef, beans, and a mix of spicy seasonings, it’s perfect for warming up on a chilly day.
What I love most about it is how customizable it is. You can load it up with your favorite toppings like cheese and onions, making it even tastier! 🌶️
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for chili because it’s flavorful and tenderizes beautifully when cooked low and slow. If you can’t find beef chuck, try using brisket or sirloin for a slightly different flavor.
Ground Beef: Ground beef adds a nice texture. You could use ground turkey or chicken for a leaner option. Just remember to adjust cooking times as lean meats cook faster.
Chili Powder: This is really the star of the show! It gives the chili its core flavor. For a mild option, look for sweet or mild chili powder. You can also blend your own using paprika, cayenne, and cumin.
Jalapeños: Fresh jalapeños offer a great kick! If you’re looking for less heat, bell peppers or poblano peppers are good substitutes. You can also use pickled jalapeños for a tangy twist.
How Do I Get Tender Beef in My Chili?
To achieve that melt-in-your-mouth texture, browning the beef is key. Make sure to do this in batches so the meat sears properly rather than steaming. Don’t rush the simmering step either.
- Cook the beef finely; caramelize until a deep brown.
- Simmer on low heat—this lets flavors meld and the beef tenderize. Aim for 1.5 to 2 hours.
- Stir occasionally to prevent sticking and ensure even cooking.
Enjoy making this Texas Chili—it’s more than just a meal; it’s a comforting hug in bowl form! 🌶️
How to Make Texas Chili
Ingredients You’ll Need:
- For the Chili:
- 2 pounds beef chuck, cut into 1/2-inch cubes
- 1 pound ground beef
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 cup crushed tomatoes (canned)
- Salt and black pepper to taste
- 1-2 fresh jalapeños, sliced (plus extra for garnish)
- For Garnishing:
- 1/4 cup chopped fresh cilantro
- 1 cup shredded sharp cheddar cheese
- 1/4 cup diced onions
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and about 1.5 to 2 hours for cooking. The long simmering time allows all those delicious flavors to meld together, creating a hearty and comforting chili!
Step-by-Step Instructions:
1. Brown the Meat:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chuck cubes and brown them on all sides. Once browned, remove the cubes and set them aside on a plate.
2. Cook the Ground Beef:
In the same pot, add the ground beef and cook until it’s browned, breaking it apart as it cooks. Once browned, remove and set aside with the chuck cubes.
3. Sauté the Vegetables:
Lower the heat to medium. Add the chopped onion and sauté for about 5 minutes, until translucent. Then, add the minced garlic and cook for another minute until it’s fragrant.
4. Add the Spices:
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, and dried oregano. Let the spices cook with the onions and garlic for 1-2 minutes to let their flavors develop.
5. Mix in the Tomato Paste:
Add the tomato paste and cook for one more minute, stirring well to combine all the ingredients.
6. Combine Everything:
Return the browned beef cubes and ground beef to the pot. Mix everything together with the spices and tomato mixture until well combined.
7. Add Liquids:
Pour in the beef broth and crushed tomatoes, stirring well to incorporate all the flavors. If you like it spicy, add the sliced fresh jalapeños now.
8. Simmer the Chili:
Bring the chili to a boil. Once it’s bubbling, reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking and help the chili thicken.
9. Season to Taste:
After simmering, taste the chili and add salt and pepper as needed. You can also add more jalapeños or cayenne if you’d like more heat!
10. Serve and Garnish:
Serve the chili hot in bowls, topped with shredded cheddar cheese, diced onions, fresh cilantro, and sliced jalapeños for that added kick.
11. Enjoy!
For a complete meal, consider serving your Texas Chili with some cornbread or crusty bread on the side. Enjoy this hearty dish with family and friends!
Happy cooking and enjoy your hearty, flavorful Texas Chili!
Can I Use Different Cuts of Meat in This Chili?
Absolutely! While beef chuck is recommended for its tenderness and flavor, you can use other cuts like brisket, sirloin, or even ground turkey for a leaner option. Just remember that cooking times may vary based on the cut!
Can I Make This Chili Ahead of Time?
Yes! Texas Chili can be made ahead and stored in the fridge for up to 3 days. The flavors actually improve as it sits. Just reheat on the stovetop over low heat, adding a splash of broth if it thickens too much.
What Should I Do If My Chili Is Too Spicy?
If your chili ends up too spicy, don’t worry! You can balance it by adding a bit of sugar, extra tomatoes, or even a dollop of sour cream when serving. You can also add shredded cheese to help tone down the heat.
How Can I Store Leftover Chili?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. Make sure it’s fully cooled before freezing to prevent ice crystals from forming!
