Hearty Texas Chili (Printable Version)
Robust Texas chili featuring ground beef and ancho chile in a rich tomato base for warming flavor.
# Ingredients Required:
→ Fats and Aromatics
01 -
30 milliliters vegetable oil
02 -
2 yellow onions, diced
03 -
3 garlic cloves, finely minced
→ Protein
04 -
907 grams ground beef (85% lean, 15% fat)
→ Spices and Seasonings
05 -
1 teaspoon kosher salt
06 -
15 milliliters ancho chile powder
07 -
30 milliliters ground cumin
08 -
15 milliliters paprika
09 -
15 milliliters brown sugar
→ Tomato Base
10 -
820 grams diced tomatoes (canned)
11 -
170 grams tomato paste
→ Liquids
12 -
960 milliliters beef broth
# Guide to Cooking:
01 -
Heat vegetable oil in a large Dutch oven over medium heat. Add diced onions and cook until translucent, about 6-8 minutes.
02 -
Stir in minced garlic and cook for 1 minute, ensuring even distribution.
03 -
Add ground beef, breaking it up slightly but leaving some larger chunks. Cook for 6-8 minutes until well seared.
04 -
Mix in kosher salt, ancho chile powder, cumin, paprika, and brown sugar. Cook for 1 minute to toast the spices.
05 -
Add diced tomatoes and tomato paste, whisking thoroughly until paste is fully incorporated.
06 -
Pour in beef broth, bring to a simmer, then reduce heat to medium-low. Cook uncovered for 1 hour, stirring every 15 minutes.
07 -
Continue cooking until broth thickens appropriately and beef is prominent in the sauce.
# Extra Suggestions:
01 -
Adjust ancho chile powder to taste; add cayenne pepper for extra heat. Serve topped with shredded cheese, sour cream, or green onions as desired.