Hearty Texas Chili Recipe: Bold & Meaty Flavor (Print Version)
Discover my hearty Texas Chili Recipe, packed with bold, meaty flavor and a kick. Learn my secrets, oops moments, and tips for this authentic, comforting bowl.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (if broth is GF)
# Ingredients:
→ Aromatic Foundation
01 -
2 large yellow onions, diced
02 -
4-6 cloves garlic, minced
→ Hearty Meats
03 -
2 lbs ground beef (80/20 chuck)
04 -
4 cups beef broth, low sodium
→ Flavor Boosters & Spices
05 -
1/4 cup chili powder
06 -
1 tbsp smoked paprika
07 -
2 tsp ground cumin
08 -
1 tsp dried Mexican oregano
09 -
1/2 tsp cayenne pepper (or more, to taste)
10 -
2 tbsp tomato paste
→ Finishing Touches (Optional)
11 -
2 tbsp masa harina
12 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
In a large, heavy-bottomed pot or Dutch oven, heat a splash of oil over medium-high heat. Add your ground beef, breaking it up with a spoon. You want it nicely browned, with some crispy bits forming at the bottom – that's flavor, hon! Drain off most of the fat, but leave a little for richness. This step sets the stage for our amazing Texas Chili Recipe, trust me.
02 -
Reduce the heat to medium. Toss in your diced yellow onions. Let them cook down until they're soft and translucent, about 5-7 minutes. Then, add your minced garlic and cook for another minute until fragrant. Don't let it burn, though! I've scorched garlic before, and it just makes everything bitter, a total tragedy for any chili.
03 -
Now for the magic! Stir in the chili powder, smoked paprika, cumin, Mexican oregano, and cayenne pepper. Let them toast in the pot with the onions and beef for about a minute, stirring constantly. You'll smell them bloom, and honestly, that aroma is what makes this Texas Chili Recipe sing! It just warms the kitchen.
04 -
Add the tomato paste to the pot. Stir it in well, letting it cook for 2-3 minutes, scraping up any browned bits from the bottom. This step really concentrates the tomato flavor and adds a beautiful depth to the chili. Then, pour in the beef broth. Bring it to a simmer, stirring everything together.
05 -
Reduce the heat to low, cover the pot, and let your Texas Chili Recipe simmer gently for at least 2-3 hours, or even longer if you have the time! Stir it occasionally to prevent sticking. This is where the flavors meld and the meat becomes incredibly tender. I've definitely tried to rush this once or twice, and it just wasn't the same. Low and slow, that's the secret!
06 -
About 30 minutes before serving, if you're using it, whisk the masa harina with a little cold water to form a slurry. Stir it into the simmering chili. It will thicken slightly and add a wonderful, subtle corn flavor. Season with salt and freshly ground black pepper to your liking. Taste it – does it need more salt? More heat? Adjust it until it’s absolutely perfect for you!
# Notes:
01 -
Don't skip browning the beef properly; those browned bits add incredible depth.
02 -
Leftover Texas Chili Recipe is fantastic and keeps well in the fridge for 3-4 days, or frozen for up to 3 months in proper containers.
03 -
While traditional, if you prefer, a tiny square of unsweetened chocolate can add depth, I tried it once and it worked, kinda!
04 -
A side of warm cornbread for dipping and a sprinkle of sharp cheddar truly makes this dish special.
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
cutting board
03 -
knife
04 -
measuring spoons and cups
# Nutrition (Per Serving):
Calories: 450
Total Fat: 28g
Total Carbohydrate: 18g
Protein: 35g