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Texas Red Chili

Texas Red Chili

A bold, hearty chili rooted in Texas tradition, featuring tender beef, spices, tomatoes, and beans for a rich, satisfying meal.
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Préparation 15 minutes
Cuisson 45 minutes
Temps total 1 heure
Portions: 6 bowls
Plat: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 420
Ingredients Equipment Préparation Notes

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

Équipement

  • Large pot or Dutch oven
  • Cutting board & knife
  • Wooden Spoon

Préparation
 

  1. Prepare your workspace by gathering all ingredients and tools.
  2. In a large pot, brown beef over medium heat for 5–7 minutes until well browned.
  3. Drain excess fat and set beef aside if needed.
  4. Add chopped onion and garlic to the pot. Sauté for 5 minutes until fragrant.
  5. Stir in chili powder, cumin, oregano, salt, and pepper. Cook for 1–2 minutes to bloom spices.
  6. Add diced tomatoes and drained kidney beans. Stir well to combine.
  7. Pour in beef broth and return beef to the pot. Mix thoroughly.
  8. Bring to a boil, then reduce heat to low. Simmer uncovered for 30–40 minutes until flavors deepen.
  9. Taste and adjust seasoning as needed. Add diced jalapeños for extra heat if desired.
  10. Serve hot with toppings like shredded cheese, sour cream, or cornbread on the side.

Notes et conservation

Texas Red Chili is typically meat-forward. For authenticity, you can omit beans entirely. For a smoky flavor, add smoked paprika or chipotle powder.