Picture a steaming bowl of hearty Texas chili, its rich aromas of ground beef and spices wafting through your kitchen.
There’s something comforting about this classic dish—it’s both simple to make and deeply satisfying.
As each ingredient mingles and melds, the chili transforms into a robust, flavorful creation perfect for cozy gatherings or a comforting meal.
Let’s bring this delicious dish to life and enjoy its warmth together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 pounds ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup beef broth
- 1 tablespoon olive oil
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Texas Chili recipe, follow this timeline:
Timeline for Texas Chili Recipe
- Read through the entire recipe (5 minutes)
- Familiarize yourself with the ingredients, equipment, and steps involved.
- Prep Work (15 minutes)
- Gather all ingredients and equipment.
- Chop the onion and mince the garlic.
- Cooking Process (2 hours)
- 0:00 – 0:05: Heat olive oil in a large pot over medium heat.
- 0:05 – 0:10: Add the chopped onion and minced garlic, and sauté until soft.
- 0:10 – 0:20: Add ground beef and cook until browned. Drain excess fat if necessary.
- 0:20 – 0:25: Stir in chili powder, ground cumin, paprika, cayenne pepper, ground cinnamon, salt, and black pepper.
- 0:25 – 0:30: Add diced tomatoes, kidney beans, pinto beans, and beef broth. Stir well to combine.
- 0:30 – 0:35: Bring the mixture to a boil.
- 0:35 – 2:00: Reduce heat to low, cover, and let the chili simmer for 1.5 hours, stirring occasionally.
- Resting Time (10 minutes)
- 2:00 – 2:10: Remove the chili from heat and let it rest before serving.
Additional Tips:
- If you plan to make the chili a day ahead, factor in the time for cooling and reheating.
- Adjust the timeline based on your experience and kitchen efficiency.
- Use the resting time to set up any toppings or sides you plan to serve with the chili.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic to the pot and sauté until soft.
Add ground beef to the pot and cook until browned.
Drain any excess fat from the pot.
Stir in chili powder, ground cumin, paprika, cayenne pepper, ground cinnamon, salt, and black pepper.
Add the diced tomatoes, kidney beans, pinto beans, and beef broth to the pot.
Stir everything together until well combined.
Bring the mixture to a boil, then reduce the heat to low.
Cover and let the chili simmer for 1.5 to 2 hours, stirring occasionally.
Remove from heat and let it rest for 10 minutes before serving.
Serving Tips
- Shredded Cheese: Sprinkle on top for a creamy, savory addition.
- Sour Cream: Add a dollop to balance the spice with a cool, tangy flavor.
- Chopped Green Onions: Provides a fresh, crisp contrast and pop of color.
- Tortilla Chips: Use for scooping and add a crunchy texture.
- Cornbread: Serve on the side for a sweet and hearty complement.
Storage
To store Texas Chili, let it cool completely.
Then transfer it to an airtight container.
Refrigerate for up to 3 days or freeze for up to 3 months for ideal freshness.
Freezing
To freeze Texas chili, let it cool completely.
Transfer to airtight containers, leaving space for expansion.
Label with the date and freeze for up to three months.
Thaw overnight in the refrigerator.
Reheating
When reheating Texas chili, use low heat on the stovetop.
Stir occasionally for even warming.
Alternatively, microwave it in a covered dish to retain moisture.
Stir halfway through.
Final Thoughts
Enjoying a warm bowl of Texas chili is a culinary delight that brings comfort and satisfaction.
Whether you’re serving it for a family dinner or a gathering with friends, this hearty dish is sure to impress.
The combination of spices creates a robust flavor that tantalizes the taste buds.
Remember to adjust the seasonings to suit your preference, adding more heat if desired.
Don’t forget to let the chili rest after cooking, as this enhances the depth of its flavors.
Consider making it a day in advance for an even richer taste.
Serve your Texas chili with a variety of toppings like shredded cheese, sour cream, or chopped green onions to elevate the experience.
This dish isn’t just a meal; it’s a celebration of bold flavors and comforting warmth. Enjoy!
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Ground Beef?
Absolutely, you can substitute ground beef with other meats. Consider using ground turkey for a leaner option or diced chuck roast for a heartier texture. Adjust cooking times slightly to guarantee the meat cooks thoroughly.
What Can I Substitute for Kidney Beans in This Recipe?
You can substitute kidney beans with black beans or chickpeas. These alternatives maintain a similar texture and complement the spices well. Make sure you drain and rinse them before adding to the chili for ideal flavor absorption.
How Can I Make This Chili Vegetarian?
Substitute the ground beef with two cups of chopped mushrooms or a plant-based meat alternative. Omit beef broth, using vegetable broth instead. Make certain the seasoning remains balanced to maintain the chili’s robust flavor profile.
Is It Possible to Cook This Chili in a Slow Cooker?
Yes, you can cook this chili in a slow cooker. First, brown the beef, onion, and garlic in a skillet. Transfer them to the slow cooker, add remaining ingredients, and cook on low for 6-8 hours.
Can I Double the Recipe for a Larger Crowd?
Yes, you can double the recipe. Make sure your pot is large enough to accommodate the increased volume. Maintain the same cooking times, but stir more frequently to guarantee even cooking and prevent sticking. Adjust seasonings to taste.
Texas Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 pounds ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans drained and rinsed
- 1 can (15 ounces) pinto beans drained and rinsed
- 1 cup beef broth
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic to the pot and sauté until soft.
- Add ground beef to the pot and cook until browned.
- Drain any excess fat from the pot.
- Stir in chili powder, ground cumin, paprika, cayenne pepper, ground cinnamon, salt, and black pepper.
- Add the diced tomatoes, kidney beans, pinto beans, and beef broth to the pot.
- Stir everything together until well combined.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let the chili simmer for 1.5 to 2 hours, stirring occasionally.
- Remove from heat and let it rest for 10 minutes before serving.
Notes
