Texas Chili Recipe
Texas Chili is a rich, hearty, no-bean chili made with chunks of beef, bold spices, and a thick, savory tomato base. Perfect for game day, cold nights, or whenever you're craving a bowl of bold comfort.
Servings: 6 servings
Calories: 480kcal
Cost: 2
Equipment
- Dutch oven or heavy pot
- wooden spoon
- knife for dicing and chopping
- measuring spoons and cups
Ingredients
- 2 lbs chuck roast, cut into ½-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (6 oz) tomato paste
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- ½ tsp cayenne pepper (optional for heat)
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- 2 cups beef broth (low sodium preferred)
- 1 tbsp apple cider vinegar (optional)
- Optional toppings: shredded cheese, sour cream, green onions
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring it's well seared. Transfer to a plate.
- Add onion to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for another 30 seconds.
- Return the beef to the pot. Add tomato paste, chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir well to coat.
- Pour in beef broth. Bring to a boil, then reduce heat to low and simmer uncovered for 2.5 to 3 hours, stirring occasionally.
- Taste and adjust seasoning. Stir in vinegar if using. Serve with optional toppings.
Notes
This chili gets better as it sits—leftovers are even more flavorful the next day. Serve with cornbread or over baked potatoes. Add a splash of apple cider vinegar at the end for brightness if desired.