Texas Chili
This hearty Texas chili is a robust and spicy dish that showcases the flavors of beef and a variety of spices, perfect for chilly nights or gatherings. It can be served on its own or with toppings like cheese and sour cream.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 pounds ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper adjust to taste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons olive oil
- to taste none salt
- to taste none pepper
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes, until translucent.
- Add the minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
- Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a wooden spoon (around 8-10 minutes).
- Drain excess fat if necessary, then add the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir well to coat the meat and onions with the spices.
- Pour in the crushed tomatoes and beef broth. Bring the mixture to a simmer, stirring occasionally.
- Add the kidney beans and black beans, stirring to combine.
- Reduce the heat to low, cover the pot, and let the chili simmer for at least 60 minutes. Stir occasionally, and adjust seasoning as needed.
- Serve hot with optional toppings such as shredded cheese, chopped green onions, or sour cream.
Notes
For a spicier kick, add sliced jalapeños or a dash of hot sauce.
This chili can be prepared a day in advance for improved flavors—store in the refrigerator and reheat before serving.
Serve with cornbread or tortilla chips for a complete meal.