Are you ready to experience the most mouth-watering, soul-warming Texas chili that will transport your taste buds straight to the Lone Star State? This isn't just another chili recipe – this is a culinary journey that captures the heart and soul of authentic Texan cooking. Forget everything you thought you knew about chili, because this recipe is about to redefine your expectations and set your dinner table on fire with flavor!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Texan
Serves: 8 servings
Ingredients
- 2 lbs beef chuck, cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 can diced tomatoes
- 2 cups beef broth
- Salt and pepper to taste
- Fresh jalapeños, diced (optional)
Instructions
- Prepare your ingredients by cutting beef chuck into 1-inch cubes, ensuring even sizing for consistent cooking. Pat beef dry with paper towels to promote better browning.
- Heat a large heavy-bottomed Dutch oven or cast-iron pot over medium-high heat. Add a small amount of oil and begin browning the beef cubes in batches. Do not overcrowd the pan, which will prevent proper caramelization.
- Once beef is browned with a deep golden crust, remove and set aside. In the same pot, sauté chopped onions until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Return browned beef to the pot and add chili powder, cumin, salt, and pepper. Stir to coat meat evenly with spices and toast them slightly to enhance their flavor.
- Pour in diced tomatoes and beef broth. If using fresh jalapeños, add them now for extra heat and flavor.
- Bring mixture to a gentle simmer, then reduce heat to low. Cover and let cook slowly for approximately 2 hours, stirring occasionally.
- Check consistency periodically. If chili becomes too thick, add a little more beef broth. If too thin, leave uncovered to reduce.
- Chili is done when beef is extremely tender and can be easily pulled apart with a fork. Taste and adjust seasoning as needed.
- Let chili rest for 15-20 minutes before serving to allow flavors to meld together. Serve hot with optional toppings like shredded cheese or sour cream.
Tips
- Meat Matters: Always choose a high-quality beef chuck and take the time to cut it into uniform cubes. This ensures even cooking and tender meat.
- Browning is Key: Don't rush the browning process. Take your time to develop a deep, golden crust on the meat – this builds incredible depth of flavor.
- Spice Management: Toast your spices briefly to awaken their essential oils and intensify their flavor. But be careful not to burn them!
- Low and Slow: The secret to tender, melt-in-your-mouth chili is patient, low-temperature cooking. Resist the urge to rush the process.
- Rest is Best: Always let your chili rest for 15-20 minutes before serving. This allows the flavors to meld and develop a more complex taste profile.
- Optional Heat: For those who love a kick, fresh jalapeños can be added, but start conservatively and adjust to your heat tolerance.
- Serving Suggestion: While authentic Texas chili is traditionally served without beans, feel free to customize with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 110mg
