Texas-Style Chili

Texas-Style Chili Recipe

Ingredients:

• 3 lbs beef chuck, cut into 1/2-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp cayenne pepper (adjust to taste)
• 2 tbsp tomato paste
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp masa harina (optional, for thickening)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper

Instructions:

1. Sear the Beef – Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring a good sear. Remove and set aside.
2. Sauté Aromatics – In the same pot, add diced onions and cook until softened (about 5 minutes). Stir in the garlic and cook for another minute.
3. Bloom the Spices – Add chili powder, paprika, cumin, oregano, and cayenne. Stir for 30 seconds to toast the spices.
4. Simmer the Chili – Stir in tomato paste, diced tomatoes, beef broth, Worcestershire sauce, and apple cider vinegar. Return the seared beef to the pot. Bring to a boil, then reduce heat and let it simmer uncovered for 2 to 3 hours, stirring occasionally.
5. Thicken the Chili (Optional) – If a thicker consistency is desired, mix masa harina with 1/4 cup water and stir it in during the last 20 minutes.
6. Season and Serve – Taste and adjust salt and pepper. Let the chili rest for 10 minutes before serving.

Serving Suggestions:

• Garnish with shredded cheddar, diced onions, or jalapeños.
• Serve with cornbread or tortillas.