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Texas Chili
Created by: Howcan Team
Ingredients
- 2 pounds of beef chuck, cut into 1/2-inch cubes
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of chili powder
- 1 tablespoon of ground cumin
- 1 teaspoon of dried oregano
- 1/4 teaspoon of cayenne pepper
- 1 can (28 ounces) of crushed tomatoes
- 1 can (14 ounces) of beef broth
- 1 can (14 ounces) of kidney beans, drained and rinsed
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Instructions
- In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the chopped onions and cook until they are soft and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the beef cubes to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of dried oregano, and 1/4 teaspoon of cayenne pepper. Cook for 1-2 minutes to toast the spices.
- Pour in the crushed tomatoes and beef broth, and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the chili simmer for 1.5 hours, stirring occasionally.
- After 1.5 hours, add the drained and rinsed kidney beans to the pot and continue to simmer for an additional 30 minutes, uncovered.
- Season the chili with salt and pepper to taste.
- Serve the Texas Chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, and chopped green onions.
Texas chili has a rich history dating back to the 1800s, when it was popularized by cowboys and settlers in the region. This hearty dish is known for its bold flavors and spicy kick, typically made with chunks of beef, chili peppers, onions, and a blend of aromatic spices. Legendary chili chefs like Frank Tolbert and Wick Fowler helped popularize Texas chili through cook-offs and competitions, solidifying its status as a Lone Star State staple. Today, some of the best Texas chili can be found in iconic restaurants like the Original Ninfa's on Navigation in Houston or the Texas Chili Parlor in Austin. The key to an authentic Texas chili lies in the quality of the beef and the perfect balance of spices, creating a dish that's as bold and vibrant as the state itself.
140 min
6
380 calories
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