No matter where you’re from, you can enjoy a bowl of spicy Texas Chili!
Texas chili, often referred to as “a bowl of red,” has a flavorful history that mirrors the boldness of the state itself. The dish’s origins date back to the 1800s, when Spanish settlers and Mexican cowboys roamed the vast Texas plains. By merging their customs and combining different ingredients with spices, they created the hearty stew we enjoy today.
Legend has it that chili was a staple for cowboys herding cattle along the Chisholm Trail. They’d cook beef, chilis, and spices in iron pots over flames. This simple, hearty dish became the food of choice among pioneers on their long journeys.
Chili is a staple in my home, especially in the fall and winter. It’s healthy, and nothing says cozy like a bowl of Texas chili. I think it’s safe to say that Texas chili is a beloved all-American dish and part of our history and heritage.
This Texas chili recipe uses common spices, such as chili powder, garlic, and paprika. The beauty is that you can use as much or as little as you like. Are you a mild chili eater, or do you prefer your mouth to be on fire? We all have a favorite as long as it’s made in the Texas chili way!
Is Texas Chili Healthy?
Overall, this chili is relatively healthy. The tomatoes in the chili offer flavor and, more importantly, vitamins C, A, potassium, and lycopene. Also, this recipe sticks with beef chuck, a standard cut for Texas chili. While beef chuck offers plenty of protein, it is quite fatty. If you’d prefer a leaner cut that still offers some natural flavor, a top round or sirloin tip should work.
No Watered-Down Chili Allowed
If the chili looks too thick, or you want to stretch your meal further, skip the water. Admittedly, I sometimes use water as a quick and easy way to increase the quantity. But you know what they say—quality over quantity, right?
These days, I stick with beef broth and/or crushed tomatoes instead. Adding a cup of beef broth or another can of crushed tomatoes not only stretches the chili but also keeps the flavor bold and balanced. After all, Texas chili is all about that intense, hearty flavor.
If you’re looking for an alternative to meat or just want to switch things up, consider adding beans. While beans aren’t traditional in Texas chili, they can be a great way to make the dish more filling and affordable without sacrificing texture or heartiness. Kidney beans, black beans, or pinto beans all work beautifully, blending seamlessly with the robust spices for a delicious twist on the classic.
How To Make Ahead And Store
Chili stores well and heats up beautifully. After it sits in a container in the refrigerator for a couple of days, the flavors taste even better! Once cooled, place the leftovers in an airtight container (or containers). Store them in the refrigerator for up to 4 days. You can also freeze your leftover chili in airtight containers or freezer-safe bags for up to 6 months.
Serving Suggestions
Chili is one of those dishes that’s so fun to serve. It’s an all-in-one hearty meal in a bowl, so it doesn’t need much help to create a full meal.
Some great toppings for Texas chili include sour cream, lime wedges, shredded cheese, and guacamole. Also, feel free to get creative and use whatever sounds good! Some people enjoy topping their Texas chili with Air-Fryer Tortilla Chips.
Another classic that goes really well with Texas chili is Easy Sweet Vegan Cornbread With Applesauce. Some people like to put it in the bowl with the chili, but I prefer it on the side with some butter and honey!
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper optional for extra heat
- 1 28-ounce can crushed tomatoes
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Instructions
- In a large pot, brown the beef cubes in the olive oil over medium-high heat until seared on all sides. Remove the beef and set aside.
- In the same pot, add the onion and cook until translucent. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper, and cook for another minute until fragrant.
- Return the beef to the pot. Add the crushed tomatoes, beef broth, and apple cider vinegar. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally.
- Remove the chili from the heat once the beef is tender and the flavors have melded together. Taste and adjust the seasoning as needed before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment