Texas Red Chili
A bold, hearty chili rooted in Texas tradition, featuring tender beef, spices, tomatoes, and beans for a rich, satisfying meal.
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Wooden Spoon
Ingrédients
- 2 lb ground beef or diced beef
- 1 onion chopped
- 3 cloves garlic minced
- 2 cans (15 oz each) kidney beans drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes
- 2-3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- salt and pepper to taste
- 2 cups beef broth
- 1-2 jalapeños diced, optional for heat
Instructions
- Prepare your workspace by gathering all ingredients and tools.
- In a large pot, brown beef over medium heat for 5–7 minutes until well browned.
- Drain excess fat and set beef aside if needed.
- Add chopped onion and garlic to the pot. Sauté for 5 minutes until fragrant.
- Stir in chili powder, cumin, oregano, salt, and pepper. Cook for 1–2 minutes to bloom spices.
- Add diced tomatoes and drained kidney beans. Stir well to combine.
- Pour in beef broth and return beef to the pot. Mix thoroughly.
- Bring to a boil, then reduce heat to low. Simmer uncovered for 30–40 minutes until flavors deepen.
- Taste and adjust seasoning as needed. Add diced jalapeños for extra heat if desired.
- Serve hot with toppings like shredded cheese, sour cream, or cornbread on the side.
Notes
Texas Red Chili is typically meat-forward. For authenticity, you can omit beans entirely. For a smoky flavor, add smoked paprika or chipotle powder.