Recipe Background
Texas Chili combines rich flavors with a communal dining experience.
Texas Chili is a warm embrace on a cold evening, filling the home with a rich, savory aroma that hints at deep flavors to come. The first spoonful delivers a robust mix of spices—ancho chili powder, cumin, and paprika—that dance on the palate, leaving a gentle heat that lingers. This chili grounds itself in the tender chunks of beef, nestling in a thick, tomato-rich broth, creating a hearty dish that satisfies with every bite.
As the chili simmers, patience becomes your sous-chef. Allowing it to reduce ensures the flavors meld perfectly, giving the beef its starring role without being lost in sauce. This simple trick transforms the dish, rewarding you with a texture that feels just right, neither too brothy nor too thick. Bringing friends or family around the table to share in its comforting warmth turns each serving into an informal celebration.
Cooking Texas Chili is more than a meal; it's an experience captured in every taste and stirring moment. Diced onions and garlic sauté until fragrant, setting the stage for the meat to brown—watch closely as the edges deepen just right. It all comes together in a satisfying pot that beckons communal eating. Whether shared at a large gathering or savored quietly at home, this chili stands as a flavorful testament to simple, genuine cooking shared with others.
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onions diced
- 3 cloves garlic finely minced
- 2 pounds ground beef
- 1 teaspoon kosher salt
- 1/4 cup ancho chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 29 ounces diced tomatoes
- 6 ounces tomato paste
- 4 cups beef broth
Directions
- In a large Dutch oven over medium heat, add the vegetable oil and the onions.
- Cook the onions until translucent, about 6-8 minutes.
- Add the garlic, stirring well, and cook until fragrant, about 1 minute.
- Add the ground beef, breaking it apart as it cooks but leaving the chunks on the slightly larger size, and cook until browned, about 6-8 minutes.
- Add the salt, the ancho chili powder, the cumin, the paprika, and the brown sugar, stirring well for 1 minute.
- Add in the diced tomatoes and the tomato paste, whisking well until the tomato paste is well mixed in.
- Add in the beef broth and bring the mixture to a simmer.
- Reduce the heat to medium-low and simmer, stirring every 15 minutes, until reduced so that the beef is not lost in the chili, about 1 hour.
- Serve hot.
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