This Texas Chili is a hearty and spicy dish that warms you up from the inside out. Packed with beef, beans, and plenty of seasonings, it’s a filling meal that’s perfect for chilly nights.
I love making a big pot and enjoying the leftovers for lunch. Plus, it pairs so well with cornbread! Just be ready for some tasty heat—bring on the milk! 🌶️🥛
Key Ingredients & Substitutions
Beef Chuck: This cut of beef is ideal for chili because it becomes tender during slow cooking. If you’re looking for a leaner option, try ground turkey or chicken, though the texture will be different.
Chili Powder: Essential for that bold flavor! You can adjust the amount based on your heat preference. If you want to switch it up, use a mix of paprika and cayenne for an interesting twist.
Dried Ancho Chiles: These add depth and sweetness to your chili. If you can’t find them, use a tablespoon of sweet chili powder or smoked paprika as an alternative.
Crushed Tomatoes: This adds richness to the chili. If you’re out, diced tomatoes work well, or for a fresher option, try replacing it with tomato sauce.
How Do I Get the Beef Just Right?
Getting the beef tender with delicious flavors is important. Here’s how to nail it:
- First, generously season the beef with salt and pepper before browning—this adds flavor!
- Browning in batches is key; it prevents steaming and allows for that lovely crust.
- Cook on medium-high to get a good sear, about 3-4 minutes per side.
- After adding the broth and simmering, be patient! Low and slow cooking for 2-3 hours tenderizes the meat beautifully.
By taking these steps, your Texas Chili will be hearty and full of flavor—perfect for any occasion!
Texas Chili Recipe
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons chili powder (adjust to taste)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup crushed tomatoes (with juice)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 dried ancho chiles or 2 chipotle peppers in adobo (optional, for depth of flavor)
- Fresh jalapeño slices, for garnish
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
- Chopped green onions or fresh cilantro, for garnish
How Much Time Will You Need?
This Texas Chili recipe will take roughly 15 minutes of prep time and about 2 to 3 hours for cooking. Make sure to set aside enough time for the chili to simmer so all those delicious flavors can meld together. Perfect for a cozy evening!
Step-by-Step Instructions:
1. Heating the Pot:
Start by heating the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. You want it warm enough to brown the beef nicely.
2. Browning the Beef:
Take your beef cubes and season them generously with salt and pepper. In batches, carefully add the beef to the pot, browning it on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside for later.
3. Sautéing the Veggies:
In the same pot, add the finely chopped onion. Sauté for about 5 minutes or until it becomes translucent. Then, add the minced garlic and stir it around for another minute until fragrant.
4. Mixing in Spices:
Next, stir in the chili powder, cumin, smoked paprika, cayenne pepper (if you like it spicy), and tomato paste. Cook for about 2 minutes, stirring frequently to toast the spices and get a rich flavor.
5. Adding the Liquid Ingredients:
Now, return the browned beef to the pot. Pour in the beef broth, crushed tomatoes, apple cider vinegar, Worcestershire sauce, and the optional dried ancho or chipotle peppers. Stir all these ingredients together.
6. Simmering the Chili:
Bring the mixture to a boil, then lower your heat to a gentle simmer. Cover the pot and let it cook for 2 to 3 hours. Stir occasionally and let those flavors combine until the beef is tender and the chili thickens.
7. Finishing Touches:
After cooking, if you used dried chiles, remove them from the pot. Taste the chili and adjust the seasoning with more salt and pepper if needed.
8. Serving the Chili:
Serve the Texas Chili hot in bowls. Top with fresh jalapeño slices, shredded cheddar cheese, a dollop of sour cream, and chopped green onions or cilantro for a beautiful finishing touch!
Enjoy your bold and flavorful Texas Chili, perfect for a comforting meal!
Can I Use Different Cuts of Meat for Texas Chili?
Absolutely! While beef chuck is ideal, you can also use brisket or even a mix of meats like ground beef and sausage for added flavor. Just ensure any cut you choose has enough fat content for richness.
Can I Make Texas Chili In a Slow Cooker?
Yes! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours for a deliciously tender chili without stovetop monitoring.
How to Adjust the Spice Level?
If you prefer less heat, start with less cayenne and chili powder, and gradually add until you reach your desired flavor. You can also add a dollop of sour cream or cream cheese when serving to mellow out the heat.
Can I Freeze Leftover Chili?
Definitely! Allow the chili to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stove.
