Lone Star Chili
Get ready to savor the bold, hearty flavors of Texas with this Lone Star Chili recipe—a true crowd-pleaser perfect for game day, cozy weeknights, or any chili cook-off. Made with tender chunks of seared beef chuck, a medley of smoky spices like chili powder, cumin, and paprika, and a rich tomato base, this chili delivers layers of depth in every bite. The addition of jalapeño and cayenne pepper brings just the right touch of heat, while kidney and pinto beans offer a satisfying, hearty texture. Simmered to perfection, this classic one-pot wonder is easy to make and leaves your kitchen smelling irresistible. Top it off with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream for a customizable, flavorful finish. Whether you're a chili connoisseur or simply craving comfort food, this Lone Star Chili is bound to impress.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons cayenne pepper
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cups sour cream (optional, for garnish)
Instructions
Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches to avoid overcrowding, brown the beef cubes on all sides. Remove the browned beef and set aside on a plate.
Add the remaining tablespoon of oil to the pot, then sauté the diced onion until it becomes translucent, about 5 minutes.
Stir in the garlic and jalapeño and cook for another 1-2 minutes until fragrant.
Add the tomato paste and cook for 1 minute, stirring constantly to caramelize it slightly.
Return the browned beef to the pot, then pour in the crushed tomatoes and beef broth. Stir well to combine.
Season with chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Mix thoroughly.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 60 minutes, stirring occasionally.
After 60 minutes, stir in the kidney beans and pinto beans. Simmer uncovered for another 20-30 minutes, allowing the chili to thicken and the flavors to meld.
Taste and adjust seasoning with additional salt if needed.
Serve hot, garnished with chopped cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
Nutrition Facts
Calories |
4344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.6 g | 348% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 7663 mg | 333% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 43.4 g | ||
| Protein | 258.7 g | 517% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1541 mg | 119% | |
| Iron | 52.3 mg | 291% | |
| Potassium | 8060 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
