Texas Chili, also known as Chili con Carne, is a hearty, no-bean chili staple in Texan cuisine, known for its deep, robust flavors. This dish focuses on tender chunks of beef simmered in a rich and spicy tomato-based sauce seasoned with chili peppers, garlic, cumin, and other spices. Unlike other chili variations, Texas Chili is traditionally made without beans, putting the spotlight on the meat. It’s a bowl of bold flavors, often served with cornbread, over rice, or enjoyed independently.
Whether at a cookout, or a family dinner, or need some comfort food, Texas Chili brings a taste of the Lone Star State right to your table, offering a spicy, meaty, and satisfying meal.
AuthorJulia ForesekCategoryAmerican, beef, Main CourseDifficultyBeginnerBrown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pot. Brown the beef on all sides, then transfer it to a plate and set aside.
Sauté the Vegetables:
In the same pot, reduce the heat to medium and add the onion. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add Spices and Tomatoes:
Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for about 2 minutes to release the flavors. Add the crushed tomatoes, beef broth, and tomato paste. Stir well, scraping up any browned bits from the bottom of the pot.
Simmer the Chili:
Return the beef to the pot and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for about 2-3 hours, stirring occasionally, until the beef is tender.
Thicken the Chili:
If desired, thicken the chili by stirring in masa harina or cornmeal. Cook for an additional 10-15 minutes after adding.
Serve:
Season the chili with salt and pepper to taste. Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.
Ingredients
Directions
Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pot. Brown the beef on all sides, then transfer it to a plate and set aside.
Sauté the Vegetables:
In the same pot, reduce the heat to medium and add the onion. Sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add Spices and Tomatoes:
Stir in the chili powder, cumin, paprika, oregano, and cayenne pepper. Cook for about 2 minutes to release the flavors. Add the crushed tomatoes, beef broth, and tomato paste. Stir well, scraping up any browned bits from the bottom of the pot.
Simmer the Chili:
Return the beef to the pot and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for about 2-3 hours, stirring occasionally, until the beef is tender.
Thicken the Chili:
If desired, thicken the chili by stirring in masa harina or cornmeal. Cook for an additional 10-15 minutes after adding.
Serve:
Season the chili with salt and pepper to taste. Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream.
Notes
Perfect Beverage Pairing:
- Amber Ale: A smooth amber ale complements Texas Chili’s rich and spicy flavors without overwhelming them.
- Alternative: For a non-alcoholic option, a robust iced tea can offer a refreshing contrast to the dish’s heat and complexity.
