Hearty Texas Chili

This Texas chili is the kind of hearty dish you can depend on when the evening turns chilly and you want something satisfying with a little kick. It comes together using familiar ingredients but really shines thanks to the depth from ancho chile powder and a slow simmer that lets all the flavors meld beautifully.

I started making this after craving a chili that felt authentic but wasn’t complicated. It quickly became a family favorite on cold nights when we want something warming and comforting.

Ingredients

• Two tablespoons vegetable oil: helps sauté the onions to a golden base that carries the flavor
• Two yellow onions diced: provide sweetness and texture—look for firm onions with no soft spots
• Three garlic cloves finely minced: add depth and aroma; fresh garlic always beats pre-minced for flavor
• Two pounds ground beef: ideally 85/15 for the right fat content to keep the chili rich and tender
• One teaspoon kosher salt: seasons the meat and draws out flavors; kosher salt dissolves easily
• Quarter cup ancho chile powder: delivers a smoky warmth; choose a fresh, vibrant batch for the best flavor
• Two tablespoons cumin: add earthiness that speaks classic chili
• One tablespoon paprika: boosts color and subtle sweetness
• One tablespoon brown sugar: balances the acidity of the tomatoes
• A 29-ounce can of diced tomatoes: contributes brightness and body—pick a quality brand without too much added salt
• Six ounces tomato paste: thickens the chili and deepens tomato flavor; look for a smooth, rich paste
• Four cups beef broth: create the liquid base to simmer everything together and develop flavor depth; homemade or low sodium store-bought works well

Instructions

Build The Base:

Add the vegetable oil to a large Dutch oven and set over medium heat. Add the diced onions and cook slowly for about six to eight minutes until they turn translucent and soft. This gentle cooking unlocks their natural sweetness and starts your flavor foundation.

Add Garlic:

Stir in the finely minced garlic and cook for one minute, just until fragrant. Be careful not to burn it as garlic can turn bitter with high heat.

Brown The Beef:

Add the ground beef in chunks and let it sear for six to eight minutes. Break apart some pieces but leave others a bit larger so you get a better bite texture. Getting a good sear builds savory depth through caramelization.

Season The Meat:

Sprinkle in the kosher salt, ancho chile powder, cumin, paprika, and brown sugar. Stir continuously for one minute so the spices toast slightly and coat the beef evenly, building layers of flavor.

Add Tomatoes:

Pour in the diced tomatoes and tomato paste. Whisk vigorously to incorporate the paste fully and blend well with the tomatoes. This step thickens the chili and boosts that rich tomato taste.

Add Broth And Simmer:

Pour in the beef broth, increase heat slightly to bring the mixture to a simmer. Once simmering, lower heat to medium low. Let the chili cook uncovered for one hour. Stir every fifteen minutes to prevent sticking and encourage even cooking.

Finishing Touch:

The chili is ready when the broth reduces to a thick, velvety consistency where the ground beef stands out but is not swimming in liquid. Taste and adjust seasoning if needed.

This recipe reminds me of my first chilly fall evening cooking for friends with a big pot of chili simmering away and everyone laughing around the table.

Storage tips

Store chili in an airtight container in the fridge up to four days. Reheat gently on the stove adding a splash of broth if it feels too thick. Chili actually tastes better the next day once the flavors mingle fully.

Ingredient swaps

Ground turkey or a mix of pork and beef can be used if you prefer a lighter protein. Swap beef broth for vegetable broth for a lighter or vegetarian-friendly version and substitute textured vegetable protein for meat. Try smoked paprika instead of regular for an even smokier note or add a pinch of cayenne for extra heat.

Serving ideas

Serve over rice or with warm cornbread to soak up the sauce and provide a comforting texture contrast. Top with sliced green onions, shredded sharp cheddar, or sour cream for layers of flavor and richness. Add a squeeze of fresh lime juice before serving to brighten the smoky depth and balance the chili’s richness.

This chili recipe is one of those dishes where the simple technique of slow cooking spices with quality ingredients turns everyday pantry staples into something remarkable. I learned the hard way not to skip toasting the spices with the beef—it really makes all the difference in flavor. Give yourself the time this dish takes and you will be rewarded with a comforting bowl that feels like a warm hug on a plate.

Frequently Asked Recipe Questions

→ What type of chili powder is used in this dish?

Ancho chile powder is used, providing a mild, smoky heat that complements the beef and tomato base.

→ How long should the chili simmer for best flavor?

Simmer the chili gently for about one hour to allow spices to infuse and the sauce to thicken nicely.

→ Can I adjust the spice level?

Yes, adding cayenne pepper increases heat, while reducing ancho chile powder softens the spice.

→ What cuts of beef work best for this dish?

Ground beef with an 85/15 lean-to-fat ratio browns well and keeps the chili rich and tender.

→ What toppings pair well with this chili?

Shredded cheese, sour cream, and chopped green onions add texture and creamy contrast to the hearty chili.