The Best Texas Chili (Print Version)
# Ingredients:
01 -
3 ounces of tomato paste.
02 -
1 teaspoon black pepper.
03 -
3 chopped jalapeños.
04 -
2 cups beef broth.
05 -
1 large yellow onion, diced.
06 -
2.5 pounds of ground beef.
07 -
3 tablespoons of cumin powder.
08 -
1 tablespoon olive oil.
09 -
28 ounces of diced tomatoes.
10 -
5 minced garlic cloves.
11 -
4 tablespoons of chili powder.
12 -
1 1/2 teaspoon of salt.
13 -
1 tablespoon of dried oregano.
14 -
1 teaspoon ground coriander.
# Instructions:
01 -
Warm up olive oil in a big soup pot or Dutch oven on medium heat. Toss in the onions and jalapeños, stirring regularly until the onions soften and turn see-through—this should take 6-8 minutes.
02 -
Throw the minced garlic into the pot. Stir and sauté it for just a minute until you can smell it.
03 -
Add the beef, sprinkle in salt and pepper, and break it up, leaving some chunks larger. Cook for about 8 minutes until the pink is gone. If there's too much grease, drain it off.
04 -
Stir in the chili powder, oregano, cumin, and coriander. Let the spices cook and release their aroma for about a minute before moving on.
05 -
Add in the broth, diced tomatoes, and the tomato paste. Stir everything well, turning down the heat to medium-low once it starts bubbling.
06 -
Keep the heat low and let the pot simmer for at least 30 minutes, or even up to an hour. Stir every now and then so it doesn’t stick, and let it thicken naturally.
07 -
Dish out some chili into bowls and top it how you like: grated cheese, sour cream, fresh jalapeños, red or green onions, or even salsa.
# Notes:
01 -
This hearty Texas-inspired chili is loaded with bold flavors from ground beef, fiery jalapeños, and a carefully balanced mix of seasonings.
02 -
A great pick for weekday dinners, parties, or game nights—it's thick, filling, and pairs perfectly with toppings like sour cream, fresh peppers, or shredded cheese.
03 -
If you'd rather have a lighter consistency, just add more beef broth to thin it out.