If you’re looking for a hearty and flavorful dish, look no further than this Best Texas Style Chili Recipe! This chili is all about rich beefy goodness and bold spices, with no beans to get in the way. It’s perfect for warm gatherings, game days, or a cozy night in. Plus, it’s easy to make, and you can customize it with your favorite toppings.
Why Make This Recipe
Texas-style chili stands out for its focus on meat and spices rather than beans. This recipe is perfect for meat lovers who want a rich, savory chili that packs a punch. It’s great for feeding a crowd or meal prepping for the week. The delicious blend of spices and the comforting thickness makes it a go-to dish for any occasion.
How to Make Best Texas Style Chili
Ingredients:
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 jalapeños, chopped
- 5 garlic cloves, minced
- 2.5 pounds of ground beef
- 1.5 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons chili powder
- 1 tablespoon oregano
- 3 tablespoons ground cumin
- 1 teaspoon ground coriander
- 3 ounces tomato paste
- 28 ounces diced tomatoes
- 2 cups beef stock (more for a thinner consistency)
Directions:
- Start by adding the olive oil, chopped onions, and jalapeños to a large Dutch oven or soup pot over medium heat. Cook and stir regularly until the onions are translucent, about 6-8 minutes.
- Next, add the minced garlic and cook for another minute.
- Now, introduce the ground beef, salt, and pepper to the pot. Break the beef apart but leave some bigger chunks for texture. Cook for about 8 minutes, or until the beef is no longer pink. If there’s excess grease in the pot, you can drain some off at this stage.
- Then, mix in the spices: chili powder, cumin, oregano, and coriander. Stir well and let it cook for about 1 minute.
- Incorporate the tomato paste, diced tomatoes, and beef broth. Bring everything to a simmer, then reduce the heat to medium-low. Cook for 30 minutes (or up to 1 hour), stirring occasionally.
- Your chili is done when the beef broth is reduced, and it has reached a thick consistency.
Enjoy your Texas-style chili with your favorite toppings like cheese, sour cream, diced red onion, or fresh jalapeños!
How to Serve Best Texas Style Chili
Serve your Best Texas Style Chili hot in bowls. Top with shredded cheese, a dollop of sour cream, and fresh diced onions or jalapeños for added flavor. You can also offer tortilla chips on the side for some crunch!
How to Store Best Texas Style Chili
Store any leftover chili in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. For longer storage, you can freeze the chili in a freezer-safe container for up to 3 months. Just thaw in the fridge overnight before reheating.
Tips to Make Best Texas Style Chili
- For a richer flavor, let the chili simmer longer. It gets better the longer it cooks!
- If you prefer a spicier chili, add more jalapeños or include hot sauce to taste.
- Feel free to mix in some other meats like ground pork or turkey for variety.
Variation
You can make this chili with different meats based on your preference. Ground turkey or pork makes a great alternative. If you’d like a smoky flavor, consider adding some chipotle peppers in adobo sauce.
FAQs
Q: Can I make this chili ahead of time?
A: Yes! This chili can be made a day ahead. In fact, the flavors deepen and improve overnight.
Q: Can I add beans if I want?
A: While this recipe is Texas-style (no beans), you can add them if you prefer! Just make sure to adjust the cooking time accordingly.
Q: What can I use instead of ground beef?
A: You can use ground turkey, pork, or even a combination of meats if you like. Just be aware that cooking times might vary slightly!
Enjoy making and sharing this delicious Texas Style Chili with your friends and family!
Texas Style Chili
Ingredients
For the Chili
- 1 tablespoon olive oil For cooking
- 1 large yellow onion, chopped Adds sweetness and flavor
- 3 jalapeños, chopped Adjust for spice level
- 5 cloves garlic, minced For depth of flavor
- 2.5 pounds ground beef Core ingredient
- 1.5 teaspoons salt To taste
- 1 teaspoon black pepper To taste
- 4 tablespoons chili powder For rich flavor
- 1 tablespoon oregano
- 3 tablespoons ground cumin Key spice
- 1 teaspoon ground coriander
- 3 ounces tomato paste For thickness
- 28 ounces diced tomatoes Adds moisture
- 2 cups beef stock Add more for thinner consistency
Instructions
Cooking
- Heat olive oil in a large Dutch oven over medium heat.
- Add chopped onions and jalapeños, cooking until the onions are translucent, about 6-8 minutes.
- Add minced garlic and cook for another minute.
- Introduce ground beef, salt, and pepper. Break apart the beef, leaving some bigger chunks for texture. Cook for about 8 minutes, or until the beef is no longer pink.
- Mix in chili powder, cumin, oregano, and coriander. Stir well and cook for about 1 minute.
- Add tomato paste, diced tomatoes, and beef broth. Bring to a simmer and reduce heat to medium-low. Cook for 30 minutes to 1 hour, stirring occasionally.
- Your chili is ready when the beef broth is reduced and it has a thick consistency.
