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Texas Chili

BeefDiner-StyleStove-Top
Time :1 hour 25 minutes
Yield :8 servings
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Chunky beef chili with tomatoes, cheese, and green onions in white bowls, served as a hearty comfort food.

The Scoop

This pot brings the smoky, beefy, slow-simmered energy that chili night deserves.
Ground beef gets cooked with onions, garlic, ancho chili powder, cumin, paprika, and a touch of brown sugar, then simmered with tomatoes and beef broth until thick, rich, and seriously spoon-worthy.
Hack it:
Swap some of the ground beef for diced chuck roast for a chunkier chili.
Add a splash of coffee, Worcestershire sauce, or dark beer for extra depth.
Finish with shredded cheddar, sour cream, scallions, cilantro, or pickled jalapeños.
Serve over baked potatoes, fries, cornbread, or tortilla chips instead of straight from the bowl.
Leftovers:
Turn it into loaded chili fries with cheese and green onions.
Spoon over baked potatoes and top with sour cream and cheddar.
Use it as a filling for quesadillas, burritos, or tacos.
Stir into macaroni and cheese for an instant chili mac.
Layer with tortilla chips, cheese, and jalapeños for loaded nachos.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 yellow onions, diced
  • 3 cloves garlic, finely minced
  • 2 pounds ground beef
  • 1 teaspoon kosher salt
  • 1/4 cup ancho chili powder
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 29 ounces diced tomatoes
  • 6 ounces tomato paste
  • 4 cups beef broth

Directions

  • In a large Dutch oven over medium heat, add the vegetable oil and the onions.
  • Cook the onions until translucent, about 6-8 minutes.
  • Add the garlic, stirring well, and cook until fragrant, about 1 minute.
  • Add the ground beef, breaking it apart as it cooks but leaving the chunks on the slightly larger size, and cook until browned, about 6-8 minutes.
  • Add the salt, the ancho chili powder, the cumin, the paprika, and the brown sugar, stirring well for 1 minute.
  • Add in the diced tomatoes and the tomato paste, whisking well until the tomato paste is well mixed in.
  • Add in the beef broth and bring the mixture to a simmer.
  • Reduce the heat to medium-low and simmer, stirring every 15 minutes, until reduced so that the beef is not lost in the chili, about 1 hour.
  • Serve hot.
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