Texas Style Beef Chili

$- 2 lbs ground beef - 1 large onion, diced - 4 cloves garlic, minced - 2 bell peppers (1 red, 1 green), diced - 2 cans (14 oz each) diced tomatoes with green chilies - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) pinto beans, drained and rinsed - 2 tablespoons chili powder - 1 tablespoon cumin - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper (adjust for spice level) - 1 teaspoon salt - ½ teaspoon black pepper - 2 cups beef broth - 2 tablespoons olive oil - Fresh parsley or cilantro for garnish - Optional toppings: shredded cheese, sour cream, jalapeños Ground beef is the star of this dish. It gives the chili its hearty base. I use a blend of spices like chili powder, cumin, and smoked paprika for flavor. Chili powder adds warmth, while cumin gives it a nutty taste. Smoked paprika brings a sweet, smoky flavor that makes every bite exciting. The beans, kidney and pinto, add texture and protein. Diced tomatoes with green chilies provide a tasty sauce and a bit of heat. The bell peppers and onion add sweetness and depth. Don’t skip the garlic; it brightens the whole dish. Fresh parsley or cilantro adds a nice touch when serving. You can swap ground beef for ground turkey or chicken for a leaner option. If you want a vegetarian chili, use lentils or extra beans instead of meat. You can replace diced tomatoes with fresh tomatoes if you prefer. For spice, use jalapeños instead of cayenne. If you don’t have smoked paprika, regular paprika will work, but it won’t have that smoky taste. First, gather all your ingredients. This makes cooking easier and more fun. You will need: - 2 lbs ground beef - 1 large onion, diced - 4 cloves garlic, minced - 2 bell peppers (1 red, 1 green), diced - 2 cans (14 oz each) diced tomatoes with green chilies - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) pinto beans, drained and rinsed - 2 tablespoons chili powder - 1 tablespoon cumin - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper - 1 teaspoon salt - ½ teaspoon black pepper - 2 cups beef broth - 2 tablespoons olive oil - Fresh parsley or cilantro for garnish - Optional toppings: shredded cheese, sour cream, jalapeños Next, chop the onion, garlic, and bell peppers. This helps them cook evenly. Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and bell peppers. Cook them for about 5-7 minutes. They should be soft but not brown. Now, turn the heat to medium-high. Add the ground beef to the pot. Break it up with a spatula. Cook it for about 8-10 minutes until it is browned. If needed, drain any extra fat. Once the beef is cooked, stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Let the spices cook for another 2 minutes. This helps release their flavors. Now, add the diced tomatoes with their juices and the beef broth. Mix well to combine everything. Bring this mixture to a boil, then turn the heat down to a simmer. Cover the pot and let it cook for at least 30 minutes. Stir occasionally to prevent sticking. After 30 minutes, add the kidney and pinto beans. Stir again and let it simmer for an additional 15-30 minutes. This helps the flavors blend together. The longer you simmer, the thicker the chili will be. Prep time is about 15 minutes. The total cooking time is about 1 hour. This makes enough for 6-8 servings. For best results, let the chili sit for a bit after cooking. This allows the flavors to deepen. Serve hot with your favorite toppings like cheese or sour cream. Enjoy your tasty Texas-style beef chili! To make your Texas style beef chili pop, use fresh spices. Fresh chili powder and cumin add depth. Toast spices in the pot for a minute before adding other ingredients. This step wakes up the flavors. You can also add a splash of apple cider vinegar or lime juice before serving. This brightens the dish and adds a nice zing. One common mistake is overcooking the beef. Brown it well but don’t let it dry out. Another mistake is rushing the simmering time. Letting it simmer for at least 30 minutes allows flavors to mix well. Don't skip on salt; it brings out the taste of other ingredients. Lastly, avoid using canned beans that are not rinsed. Rinsing removes extra salt and improves the texture. Serve your chili hot in deep bowls. Garnish with fresh parsley or cilantro for color. Offer toppings like shredded cheese, sour cream, and sliced jalapeños. These add creaminess and heat. Pair with crusty bread or cornbread for a complete meal. This way, your guests can customize their bowls to their liking. {{image_2}} You can make a tasty vegetarian chili by swapping the beef for lentils or mushrooms. Both options add great texture and flavor. Use vegetable broth instead of beef broth. Add extra veggies like zucchini or carrots to bulk it up. For a vegan twist, skip cheese and sour cream. Try avocado or cashew cream as a topping. Chili beans are key to a hearty dish. You can use black beans or cannellini beans instead of kidney and pinto beans. Mix different beans to create your own blend. Each type adds a unique taste and texture. Make sure to drain and rinse them well to keep the chili from getting too watery. Adjust the spice level to fit your taste. If you love heat, add more cayenne pepper or some diced jalapeños. For a milder chili, reduce the cayenne or skip it entirely. You can also use sweet bell peppers to balance the heat. Try adding a spoonful of sugar to cut through the spice if it gets too hot. After enjoying your Texas Style Beef Chili, let it cool completely. Transfer it to an airtight container. Store it in the fridge for up to four days. If you want it to last longer, consider freezing it. When you're ready to eat again, take the chili out of the fridge. Pour it into a pot and heat it over medium heat. Stir often to avoid sticking. If the chili is too thick, add a bit of beef broth or water. Heat until it's warm all the way through. To freeze your chili, use a freezer-safe container. Leave some space at the top, as the chili will expand. Label the container with the date. It can stay in the freezer for about three months. When you’re ready to use it, thaw it overnight in the fridge. Reheat it on the stove as mentioned above. Texas Style Chili is a rich, hearty stew made with beef. It often includes spices like chili powder and cumin. Unlike other chili styles, it usually skips beans. Texas chili focuses on meat, tomatoes, and a mix of peppers. This dish packs a bold flavor punch, perfect for cold nights. Each bite warms you up and satisfies your hunger. Yes, you can use ground turkey if you prefer. Ground turkey is leaner than beef and offers a lighter taste. Just remember, turkey may need extra seasoning to match the beef's flavor. Cook it the same way as the beef in the recipe. This swap keeps the chili delicious while making it a bit healthier. Texas Style Beef Chili can last in the fridge for about four days. Store it in an airtight container for best results. If you want to keep it longer, freeze it! Chili can last up to three months in the freezer. Just remember to thaw it in the fridge before reheating. Toppings can make your chili even better! Here are some great options: - Shredded cheese - Sour cream - Sliced jalapeños - Fresh parsley or cilantro These toppings add creaminess, spice, and freshness to each bowl. Feel free to mix and match, so everyone gets their favorite! This blog post covered all you need for Texas Style Chili. We explored the key ingredients, step-by-step cooking instructions, and helpful tips. You learned about ingredient swaps, flavor boosts, and common errors to avoid. Consider trying different variations for your chili, whether vegetarian or spicy. Proper storage and reheating can keep your leftovers fresh and tasty for days. Now, you have everything you need to make a perfect bowl of chili. Enjoy the cooking journey and savor every bite!$

Savor the robust flavors of Texas Style Beef Chili with this easy recipe! Packed with ground beef, vibrant veggies, and bold spices, this comforting dish is perfect for gatherings or cozy nights in. With simple steps and customizable toppings, you'll impress everyone at your table. Ready to warm up your kitchen? Click to explore the full recipe and elevate your chili game today!

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Ingredients

2 lbs ground beef

1 large onion, diced

4 cloves garlic, minced

2 bell peppers (1 red, 1 green), diced

2 cans (14 oz each) diced tomatoes with green chilies

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon smoked paprika

1 teaspoon cayenne pepper (adjust for spice level)

1 teaspoon salt

½ teaspoon black pepper

2 cups beef broth

2 tablespoons olive oil

Fresh parsley or cilantro for garnish

Optional toppings: shredded cheese, sour cream, jalapeños

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, and bell peppers. Sauté until the vegetables are softened, about 5-7 minutes.

Increase the heat to medium-high and add the ground beef to the pot. Brown the beef, breaking it up with a spatula until fully cooked (about 8-10 minutes). Drain any excess fat if necessary.

Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for another 2 minutes to allow the spices to bloom.

Add the diced tomatoes with their juices and beef broth to the pot. Stir well to combine all the ingredients.

Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let it simmer for at least 30 minutes, stirring occasionally to prevent sticking.

After 30 minutes, add the kidney and pinto beans. Stir and continue to simmer for an additional 15-30 minutes for the flavors to meld together, depending on your desired thickness.

Adjust seasoning as needed before serving.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8

- Presentation Tips: Serve the chili hot in hearty bowls, garnished with fresh parsley or cilantro. Offer optional toppings like shredded cheese, sour cream, and sliced jalapeños on the side for a customizable dish.