Texas Chili

Indulging in a steaming bowl of chili on a chilly day is truly unbeatable. The versatility of chili never fails to captivate me, with its myriad styles and regional twists. Among them, Texas chili holds a special place in my heart. The eternal debate of beans versus no beans often arises, and in the spirit of traditional Texas-style chili, this recipe abstains from beans.

 

In my culinary journey, I've transitioned from crafting fiery hot chilis to embracing a more balanced approach. Now, I rely on the depth of flavor offered by spicy paprika and mild green chilis, which infuse the dish with richness without overwhelming heat. This recipe strikes a harmonious medium intensity, yet for those craving an extra kick, a dash of cayenne, a slice of jalapeno, or a splash of hot sauce readily elevates the spice level.

Throughout the cooking process, I liberally sprinkle kosher salt, strategically layering the flavors to perfection. This simple addition enhances the overall taste profile, ensuring each spoonful delights the palate.

Ingredients: 

2 lbs of lean ground beef 90/10

1 yellow onion 

1 red bell pepper

3 minced cloves of garlic 

1 15 oz can of whole tomatoes 

1 small can of mild diced green chilis

32 oz of beef broth 

3 Tbsp chili powder 

2 tsp cumin

1 tsp garlic powder 

2 tsp smoked paprika

1 tsp sweet hot paprika 

1 tsp ground black pepper

1 tsp thyme

1 tsp marjoram

Koser salt to taste 

Directions: 

Chop up the onion, red bell pepper, and mince garlic. Set it aside. 

Mix your spices in a small bowl and set aside. 

Brown the ground beef. Place the ground beef in a skillet over medium heat and let it sear for a few minutes. 

Flip it like a big hamburger and sear the other side. Searing the meat will help it to develop a crispy brown crust. Once both sides are seared break up the beef and brown until no pink is left.  

While the beef is browning, heat olive oil in a Dutch oven. Add the onion and bell pepper, and saute until the veggies are soft.  Add in the garlic. Saute a few more minutes.  

Transfer the browned meat with a slotted spoon or a mesh strainer to the Dutch oven. Let the fat drain before adding it to the Dutch oven. This will help to reduce the amount of fat in the chili.  

Open the diced green chilis and can of whole tomatoes. Cut up the whole tomatoes. I like to stick a pair of kitchen shears in the can to cut the tomatoes. You might be asking yourself, why not use a can of diced tomatoes? Canned diced tomatoes contain a preservative, calcium chloride, that helps the tomatoes to maintain their shape. The preservative can prevent the tomatoes from breaking down during the cooking process. Canned whole tomatoes don't have this preservative and break down better. It comes down to how you want the texture of your chili. Canned diced tomatoes will make it chunky and whole tomatoes will have a smoother consistency. 

Add the green chilis and tomatoes to the Dutch oven.

Add the spices. Stir for a few minutes until the spices are aromatic. Add the beef broth. I like to use unsalted. Since you're layering kosher salt throughout the cooking process, it's best to go with unsalted broth to keep the chili from getting too salty. It's going to seem like a lot of broth. The volume will reduce during cooking. The broth will braise and tenderize the beef while the chili cooks.   

Bring it to a boil and then reduce to low and simmer for 1 to 2 hours until the liquid has reduced and the meat is tender. Stir occasionally.  If the liquid has reduced but the meat is still chewy. Add more water and continue cooking. 

I like to serve it with Fritos, cheese, green onions, and sour cream. Enjoy! 

Leave me a comment and let me know how your chili turns out.