Cooking Texas style chili is more than just following a recipe; it’s an experience steeped in tradition and flavor. For many, it’s a go-to dish that brings family and friends together around a warm bowl on cold evenings. This no-bean variation emphasizes the rich, meaty flavor, making it a hearty staple that’s sure to impress. Personally, nothing says comfort to me quite like this Texas-style chili, simmering away, filling the house with inviting aromas that signal it’s time to gather around the table.
Reasons to try it
You might wonder, why make this chili at home? Firstly, it’s incredibly fast to whip up and budget-friendly—perfect for weeknight dinners or spontaneous gatherings. You can also customize it to your liking, whether you prefer it mild or spicy; the choice of toppings is endless, making it a favorite for family members of all ages. Plus, there’s the authenticity of a beefy chili that pays homage to Texas traditions—no beans allowed, just pure, unadulterated flavor.
"This chili is a game-changer! The depth of flavor is incredible. My family devoured it in no time!"
The cooking process explained
Creating Texas-style chili is straightforward and fulfilling. The steps involve sautéing vegetables, browning the beef, and allowing the flavors to meld into a thick, hearty stew. The process not only results in a delicious outcome but also fills your kitchen with tantalizing aromas. You’ll soon discover how simple ingredients transform into something spectacular when combined with a little patience and care.
What you’ll need
To bring this delicious dish to life, gather the following ingredients:
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 jalapeños, chopped
- 5 garlic cloves, minced
- 2.5 pounds ground beef
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons chili powder
- 1 tablespoon oregano
- 3 tablespoons ground cumin
- 1 teaspoon ground coriander
- 3 ounces tomato paste
- 28 ounces diced tomatoes
- 2 cups beef stock
Feel free to replace ground beef with turkey or even a plant-based protein if you’re looking for alternatives, although that might stray from the traditional taste!
Cooking method
- Start with the base: In a large Dutch oven, heat up the olive oil over medium heat.
- Sauté the vegetables: Add the chopped onions and jalapeños to the pot. Stir them around until the onions become translucent, about 6-8 minutes.
- Add garlic: Stir in the minced garlic and let it cook for about a minute until fragrant.
- Brown the beef: Toss in the ground beef along with the salt and pepper. Break it up with a spatula, leaving some chunks, and cook for about 8 minutes until it’s browned and no pink remains. If there’s excess grease, drain it off.
- Spice it up: Sprinkle in the chili powder, cumin, oregano, and coriander. Stir well and let it cook for about a minute.
- Combine the liquids: Mix in the tomato paste, diced tomatoes, and beef stock. Bring the pot to a gentle simmer.
- Let it meld: Reduce the heat to medium-low and allow it to simmer for about 30 minutes to an hour, stirring occasionally until the chili thickens to your liking.
- Finishing touches: Once ready, serve with your favorite toppings like cheese, sour cream, jalapeños, or fresh diced tomatoes.
How to enjoy it
This chili shines on its own, but there are plenty of ways to personalize your dining experience. Serve it with fresh cornbread for a delightful contrast, or pair it with a side of tortilla chips for some crunch. You could also create a chili bar with various toppings so everyone can build their perfect bowl.
Keeping leftovers fresh
Storage is straightforward with this chili. Allow it to cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to four days. Alternatively, it freezes exceptionally well; just portion it out into freezer-safe containers. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat on the stove, adding a splash of beef stock if it appears too thick.
Helpful cooking tips
To elevate your Texas-style chili, consider browning your meat in smaller batches for better flavor development. Additionally, letting the chili rest for a while before serving allows the flavors to meld beautifully. For a richer taste, you can throw in a bit of dark beer while simmering for an unexpected twist!
Creative twists
Feeling adventurous? Try adding a touch of cocoa powder for depth or a dash of cinnamon for warmth. You could also experiment with different types of peppers or even add a splash of vinegar for a little acidity. For those on specific diets, like Whole30, the basic recipe can be adapted by omitting the tomato paste and using compliant stock.
FAQ
How long does this Texas-style chili take to make?
From start to finish, you can expect it to take approximately 1 hour to 1 hour and 15 minutes, including prep time.
Can I make this chili in advance?
Absolutely! Making it a day ahead enhances the flavors even more. Just store it properly in the fridge, then reheat when you’re ready to serve.
Is there a way to adjust the spice level?
Yes! You can control spice by adjusting the amount of jalapeños or adding a milder pepper instead. For those who love heat, consider adding more spices like cayenne or even freshly chopped hot peppers.
What if I don’t have beef stock?
You can substitute chicken stock or vegetable stock, though the flavor profile will be a little different.
How can I thicken my chili?
If you find your chili is too thin, simply let it simmer longer or use a cornstarch slurry (mix cornstarch with a little water) and stir it in to thicken.
