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- 2 lbs ground beef - 1 large onion, diced - 4 cloves garlic, minced - 2 bell peppers (1 red and 1 green), diced - 2 cans (14 oz each) diced tomatoes with green chilies - 1 can (15 oz) kidney beans - 1 can (15 oz) pinto beans - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper - 1 teaspoon salt - ½ teaspoon black pepper - 2 cups beef broth - 2 tablespoons olive oil - Optional toppings: shredded cheese, sour cream, sliced jalapeños, chopped parsley or cilantro To make Texas Style Beef Chili, you need a mix of fresh and canned items. The ground beef gives it a hearty base. I like using two bell peppers for a sweet crunch. Diced tomatoes add moisture, while kidney and pinto beans give it that classic chili texture. For spices, chili powder is key. It brings the heat and flavor. Ground cumin adds a warm, earthy note, and smoked paprika gives depth. Adjust the cayenne pepper to your taste. The salt and black pepper round out the flavor. Don't forget the beef broth; it keeps the chili rich and adds body. Olive oil helps sauté the veggies, making them soft and tasty. Feel free to add toppings like cheese, sour cream, or jalapeños to make each bowl unique. - Heat 2 tablespoons of olive oil in a large pot. - Add 1 large diced onion, 4 minced garlic cloves, and 2 diced bell peppers. - Cook these for 5-7 minutes until they soften and smell great. - Raise the heat to medium-high and add 2 lbs of ground beef. - Break the beef apart as it cooks for 8-10 minutes until it turns brown. - Drain any extra fat if there is too much in the pot. - Stir in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and 1 tablespoon of smoked paprika. - Add 1 teaspoon of cayenne pepper, 1 teaspoon of salt, and ½ teaspoon of black pepper. - Cook the spices for 2 minutes to boost their flavor. - Pour in 2 cans of diced tomatoes with green chilies, undrained, and 2 cups of beef broth. - Mix well and bring to a rolling boil. - Reduce the heat and let it simmer for at least 30 minutes with the pot covered. - Fold in 1 can of drained kidney beans and 1 can of drained pinto beans. - Stir to combine and let it simmer for another 15-30 minutes. This depends on how thick you like your chili. - Before serving, taste the chili and adjust the seasoning if needed. - Enjoy a hearty bowl of Texas Style Beef Chili! To make your Texas Style Beef Chili taste great, use high-quality spices. Fresh spices give your chili depth and richness. I like to let my chili sit for at least an hour. This resting time helps the flavors blend better. If you have time, letting it sit overnight is even better. When cooking, keep stirring your chili. This step keeps it from sticking to the bottom of the pot. If you like heat, adjust the cayenne pepper. Start with a little and add more if you want it spicier. For a great look, garnish your chili with chopped parsley or cilantro. This adds a fresh touch. Also, offer optional toppings like shredded cheese, sour cream, and sliced jalapeños. This way, everyone can customize their bowl. {{image_4}} You can switch up the meat in your chili. Ground turkey or chicken gives a lighter option. They still add great flavor while cutting fat. If you want more taste, add sausage or chorizo. These meats bring a nice kick and help the chili shine. For a meat-free chili, try using lentils or extra beans. Lentils cook well and add texture. Beans provide protein and fiber. Also, swap beef broth for vegetable broth. This keeps the chili rich without the meat. Enhance your chili with unique flavors. Add dark chocolate or cocoa powder to boost richness. It sounds odd, but it works wonders with chili. You can also add corn or zucchini for extra veggies. These ingredients give a fun twist and add more to your meal. Store any leftover Texas Style Beef Chili in an airtight container. It can last for up to 5 days. Make sure it cools down before sealing it tightly. This keeps the flavors fresh and ready for your next meal. You can freeze the chili in portions for up to 3 months. Divide it into single-serving containers for easy meals later. When you want to enjoy it again, thaw the chili in the refrigerator overnight. This helps it keep its taste and texture. You can reheat the chili on the stovetop or in the microwave. If it seems dry, add a splash of beef broth. This keeps it moist and delicious. Stir it well while reheating to make sure it warms evenly. Enjoy your hearty meal again! Texas Style Chili stands out for its bold flavors and hearty texture. It uses ground beef as the main protein, making it rich and filling. Key ingredients include: - Ground beef - Diced tomatoes with green chilies - Kidney beans and pinto beans - A blend of spices like chili powder and cumin Texas chili avoids beans in some recipes, but ours includes them for added texture. The cooking method also matters; we brown the meat and sauté vegetables first, creating a deep flavor base. This method gives Texas chili its unique, robust profile. Yes! You can easily adapt this recipe for a slow cooker. Here’s how: - Start by browning the ground beef in a pan. This step adds great flavor. - Sauté the onions, garlic, and bell peppers in the same pan, then add them to the slow cooker. - Combine all other ingredients, including spices, diced tomatoes, and beans, in the slow cooker. - Cook on low for 6-8 hours or high for 3-4 hours. This method lets the flavors meld beautifully over time. The heat level of Texas Style Beef Chili can be adjusted to your liking. Our recipe includes: - 1 teaspoon cayenne pepper (adjust as needed) - Chili powder, which can also add warmth If you prefer a milder chili, reduce the cayenne or skip it altogether. For more heat, add more cayenne or toss in fresh jalapeños. Taste as you go to find the right balance for you. Serving Texas Style Chili is part of the fun! Here are some great ideas: - Ladle the chili into hearty bowls. - Top with shredded cheese, sour cream, or sliced jalapeños for extra flavor. - Pair with cornbread or tortilla chips for a crunchy side. - Enjoy it with a cold beer or iced tea to balance the heat. This makes for a complete meal that everyone will love. Texas Style Beef Chili can last for several days. Follow these tips: - Store leftovers in an airtight container in the fridge for up to 5 days. - If you want to keep it longer, freeze the chili in portions. It can last for up to 3 months. - When reheating, use the stovetop or microwave. Add a splash of broth to keep it moist. This way, you can enjoy this hearty meal anytime! In this article, we covered the essential ingredients and steps for making Texas Style Beef Chili. From choosing quality spices to customizing with toppings, every detail matters. Remember to adjust the heat to your taste and let your chili sit for rich flavors. Whether you enjoy it fresh or as leftovers, this dish is versatile and satisfying. Perfect for gatherings or cozy nights, Texas chili never disappoints. Dive in and enjoy the process of creating this hearty meal.

Texas Style Beef Chili

Get ready to savor the rich flavors of Texas Style Beef Chili, the ultimate comfort dish! Packed with ground beef, bell peppers, and robust spices, this hearty chili is perfect for gatherings or cozy nights in. Follow our easy step-by-step instructions for a dish that’s sure to impress. Don’t wait—click through to explore this delicious recipe and elevate your cooking game with a bowl of homemade warmth!
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Ingredients
  

2 lbs ground beef

1 large onion, diced

4 cloves garlic, minced

2 bell peppers (1 red and 1 green), diced

2 cans (14 oz each) diced tomatoes with green chilies, undrained

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon salt

½ teaspoon freshly cracked black pepper

2 cups beef broth

2 tablespoons olive oil

Fresh parsley or cilantro, chopped (for garnish)

Optional toppings: shredded cheese, sour cream, sliced jalapeños

Instructions
 

Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion, minced garlic, and both diced bell peppers. Sauté these vegetables until they become softened and fragrant, which should take about 5-7 minutes.

    Next, raise the heat to medium-high and incorporate the ground beef into the pot. Use a spatula to break the beef apart as it browns, ensuring it is cooked through and no longer pink, approximately 8-10 minutes. If there is any excess fat, carefully drain it from the pot.

      Once the beef is browned, stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Allow the spices to cook for an additional 2 minutes to enhance their flavors.

        Now add the undrained diced tomatoes along with the beef broth. Mix everything together thoroughly to ensure an even distribution of ingredients.

          Bring the chili mixture to a rolling boil, then reduce the heat and let it simmer. Cover the pot with a lid, allowing it to simmer for at least 30 minutes. Stir occasionally to prevent any sticking at the bottom of the pot.

            After the initial simmering period of 30 minutes, fold in the drained kidney and pinto beans. Stir well to combine, and let the chili continue simmering for an additional 15-30 minutes, depending on your preferred thickness of the chili and how well you want the flavors to meld.

              Before serving, taste and adjust the seasoning as necessary.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8

                  - Presentation Tips: Ladle the hot chili into hearty bowls and garnish with freshly chopped parsley or cilantro for a pop of color. Provide an array of optional toppings such as shredded cheese, sour cream, and sliced jalapeños on the side, allowing each guest to customize their bowl to taste.