Nothing says Texas like a hot bowl of chili. No matter where you are from, you can enjoy this mouthwatering dish full of spice and warmth.
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Texas chili, often referred to as “a bowl of red,” has a flavorful history that mirrors the boldness of the state itself. The origins of this dish 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 that we enjoy today.
Legend has it that chili was a staple for cowboys herding cattle along the Chisholm Trail. They would cook beef, chiles, and spices in iron pots over flames, resulting in a satisfying and flavorful meal. This simple, hearty dish became a food of choice among pioneers on their long journeys.
Chili is a staple in my home, especially in the fall and winter. It’s quick and healthy, and nothing says cozy like a bowl of Texas chili. You have probably attended a chili cook-off at some point or maybe even entered to compete. Texas chili is a beloved all-American dish, and it’s clearly a part of our history and heritage.
This Texas chili recipe uses common chili spices, such as chili powder, garlic, and paprika. The beauty is that you can use as much or as little of the spices as you like. Are you a mild chili eater or one who prefers their 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?
Texas chili, known for its zesty and hearty ingredients, can actually be quite good for you. Lean beef offers plenty of protein that supports tissue repair and growth. It’s also a source of iron for healthy blood cells and maintaining energy levels. The mix of veggies in the chili offers flavor and, more importantly, vitamins C and A, as well as potassium. They help boost immunity, promote heart health, and keep your skin radiant. Lastly, spices such as chili powder, cumin, and garlic bring anti-inflammatory properties to the table. So, go ahead and dig into a bowl of Texas chili.
The secret to the best Texas chili?
The secret to the best Texas Chili is to only add flavorful liquids. If the chili looks too thick or you want it to stretch further, don’t use water to make it happen. Instead, stick with liquids that are in the recipe, such as beef broth, crushed tomatoes, and apple cider vinegar. Adding an additional cup of beef broth or another can of crushed tomatoes to thin out or make your chili go further continues to add wonderful flavor to the chili rather than watering it down. Texas chili is all about intense flavor.
INGREDIENTS
- 2 pounds beef chuck, cut into 1-inch cubes
- 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
Brown
Sear beef cubes and set aside.
Sauté
Cook onions, add garlic and spices.
Simmer
Combine all ingredients and simmer.
Devour!
FAQs & Tips
Chili stores well and heats up beautifully. I think after it sits in a container in the refrigerator for a couple of days and then is reheated in a pot on the stove, the flavors taste even better since they have had time to meld together. To store your leftover Texas chili, after you have cooked it and it has cooled to room temperature, place the leftovers in an airtight container or containers and keep them in the refrigerator for up to 5 days. You can also freeze your leftover chili in airtight containers for up to 6 months.
No worries! If the suggested spices are a bit much for you, you can cut back on them. For example, the recipe suggests four cloves of garlic, so use two instead. Or try one-half teaspoon of cayenne pepper instead of one teaspoon. If any spice stands out as giving you too much heat in the chili, simply use a little less, and you may enjoy it more.
Are you all about the heat when it comes to chili? Then, feel free to turn it up. Add new spices or other ingredients, such as jalapeños, to the chili if you want to make it hotter. Or sprinkle your favorite hot sauce in your bowl of chili. That’s always a great option if the rest of the family or dinner guests don’t want a super spicy chili. Using the recipe, you can always add more cayenne pepper to turn up the heat as well.
Serving Suggestions
I think 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. One of my favorite things to do with it is to create a chili-mac. You can do this by cooking elbow macaroni and putting it in the bottom of the bowl before you top it with the chili. Essential toppings for Texas chili include sour cream, lime wedges for lime juice, shredded cheese, guacamole, or slices of avocado. Get creative and use whatever sounds good! Some people enjoy topping their Texas chili with corn chips.
Another classic that goes really well with Texas chili is Easy Sweet Cornbread. 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
- 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 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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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