Texas-Style Chili Con Carne
Serves:
4–6
Ingredients
Chili Base:
2 lbs (900g) beef chuck, cut into small cubes (or coarse ground beef)
2 tbsp vegetable oil or beef fat
1 large onion, diced
4 cloves garlic, minced
Spice Blend:
2 tbsp chili powder
1 tbsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1/2–1 tsp cayenne pepper (adjust heat)
1 tsp salt (to taste)
1/2 tsp black pepper
Liquids & Flavor:
2 tbsp tomato paste
1 cup beef broth
1/2 cup crushed tomatoes (optional but adds depth)
1 tbsp apple cider vinegar
1 tsp brown sugar (optional, balances acidity)
Instructions
Brown the Beef
Heat oil in a heavy pot or Dutch oven over medium-high heat.
Add beef in batches and sear until browned on all sides.
Remove and set aside.
Build the Flavor Base
In the same pot, sauté onion until soft (about 5 minutes).
Add garlic and cook 30 seconds.
Stir in tomato paste and cook 1–2 minutes to deepen flavor.
Add Spices
Sprinkle in chili powder, cumin, paprika, oregano, cayenne, salt, and pepper.
Stir constantly for 1 minute to toast the spices.
Simmer Low & Slow
Return beef to the pot.
Add beef broth and crushed tomatoes (if using).
Stir well and bring to a simmer.
Cover and cook on low heat for 1.5–2 hours, stirring occasionally, until beef is tender and sauce thickens.
Finish Strong
Stir in vinegar and brown sugar (if using).
Taste and adjust seasoning (salt, spice, acidity).
Serve With
Chopped onions
Shredded cheese
Sour cream
Fresh cilantro
Warm cornbread or tortillas