Texas Chili
Texas Chili, also known as chili con carne, is a hearty and robust dish that combines flavorful beef with spices, beans, and tomatoes. This dish is perfect for gatherings and brings a taste of the Lone Star State to your table.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 stirring spoon
- 1 set measuring cups and spoons
Ingredients
- 2 lbs ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 medium bell peppers, diced
- 2 cans diced tomatoes, with juice (14.5 oz each)
- 2 cups beef broth (or stock)
- 2 tablespoons tomato paste
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- to taste salt
- to taste pepper
- 2 tablespoons vegetable oil
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the chopped onion and bell peppers. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the ground beef to the pot, breaking it up with your stirring spoon. Cook until browned, about 8-10 minutes. Drain excess fat if necessary.
- Stir in the diced tomatoes (with juice), beef broth, tomato paste, kidney beans, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 1.5 to 2 hours, stirring occasionally. The chili should thicken and flavors meld.
- Taste and adjust seasoning as necessary. If you want more heat, add additional cayenne pepper to your liking.
- Serve hot with your choice of optional toppings.
Notes
For added depth of flavor, consider adding a splash of beer or a tablespoon of brown sugar.
This chili can be made in advance and tastes even better the next day once the flavors have had time to meld.
Serve with cornbread or over rice for a complete meal.