Texas Chili

4 from 1 vote

This Texas Chili recipe will satisfy any chili craving! It's hearty, spicy, full of delicious beef, and everything a good chili should be.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: American

Keyword: texas chili

Servings: servings

Calories: 351kcal

Add the olive oil to a dutch oven or large stockpot over medium-high heat. Once heated through and the oil begins to shimmer, add half of the beef and season with salt and pepper. Cook until browned on all sides, about 5 to 6 minutes. Remove to a plate, then repeat with the remaining beef, then remove to the plate, leaving behind the fat in the pot.
3 tablespoons olive oil, 2 ½-3 pounds boneless beef chuck roast, cut into ½-inch pieces, 2 teaspoons kosher salt, ½ teaspoon black pepper
Lower the heat to medium, then add the onion, garlic and jalapenos. Cook for 5 to 6 minutes until they begin to soften a bit. Add in the brown sugar, chili powder, paprika, onion powder, cumin and oregano and sauté another 2 to 3 minutes until fragrant.
1 large white onion, diced, 3 cloves garlic, minced, 3 jalapenos, seeded and diced, 1 tablespoon brown sugar, 2 tablespoons chili powder, 2 tablespoons smoked paprika, 2 teaspoons onion powder, 1 tablespoon cumin, 1 tablespoon dried oregano
Stir in the tomato paste, crushed tomatoes, and beef stock, then bring to a boil. Reduce the heat just enough to keep a gentle simmer, then cook for 2 to 2 ½ hours until the liquid has reduced and the meat is tender enough to shred apart with a fork. Mix in the lime juice, then serve with desired toppings.
3 tablespoons tomato paste, 1 28-ounce can crushed tomatoes, 3 cups beef stock, 2 tablespoons lime juice