Get ready to ignite your taste buds with the most scorching, mouth-watering Texas Chili that'll make your dinner guests beg for mercy! This isn't just another chili recipe - this is a legendary Texan dish that packs a punch so intense, it'll have you sweating and craving more with every single bite. If you're brave enough to handle an authentic, extra-hot chili that screams Texas pride, you've landed on the ultimate recipe that separates the culinary warriors from the kitchen novices.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Texan
Serves: 8 servings
Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cans diced tomatoes
- 3 tbsp chili powder
- 1 tbsp cayenne pepper
- 1 tsp cumin
- 1 can kidney beans, drained
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the onion, mincing the garlic, and gathering all spices and canned goods.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add ground beef and break it down into small crumbles using a wooden spoon.
- Brown the beef completely, stirring frequently to ensure even cooking and prevent sticking. Cook until no pink remains, approximately 8-10 minutes.
- Add chopped onions and minced garlic to the browned beef. Sauté for 3-4 minutes until onions become translucent and fragrant.
- Stir in chili powder, cayenne pepper, cumin, salt, and black pepper. Mix thoroughly to coat the meat and distribute spices evenly.
- Pour in diced tomatoes with their juice and stir to combine. Reduce heat to low and let the mixture simmer.
- Add drained kidney beans and mix gently. Cover the pot and let the chili simmer on low heat for approximately 1 hour and 15 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. If the chili seems too thick, add a small amount of water or beef broth to reach desired consistency.
- Remove from heat and let stand for 10 minutes before serving to allow flavors to meld together.
- Serve hot in bowls. Optional: Top with shredded cheese, sour cream, or chopped green onions if desired.
Tips
- Use high-quality ground beef with a slightly higher fat content (80/20) for maximum flavor and juiciness.
- Toast your spices briefly in the pan before adding other ingredients to unlock their deepest, most robust flavors.
- For an even more authentic touch, consider using dried whole chili peppers instead of pre-ground chili powder for a more complex heat profile.
- Don't rush the simmering process - low and slow cooking allows the flavors to develop and marry together perfectly.
- If you want to dial up the heat, consider adding a few diced jalapeños or a splash of hot sauce during cooking.
- Let the chili rest for at least 10 minutes after cooking to allow flavors to fully develop and settle.
- For best results, make this chili a day ahead - the flavors will intensify overnight in the refrigerator.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 28g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
