Texas Best Chili Adopted Not Tried Yet
Get ready to savor bold, hearty flavors with "Texas Best Chili Adopted Not Tried Yet," a classic chili recipe that's packed with robust spices and rich textures. This crowd-pleasing dish features tender ground beef, savory onions and garlic, and a perfectly balanced blend of chili powder, smoked paprika, and cumin, all simmered to perfection in a base of tomato paste, beef broth, and diced tomatoes. Kidney beans add a satisfying heartiness, while optional toppings like shredded cheddar, sour cream, and green onions take this chili to the next level. Simple to prepare and simmered low and slow for ultimate flavor, this one-pot wonder is perfect for a cozy family dinner, game day gathering, or meal prep. Ready in under two hours, this Texas-style chili is sure to become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 6 ounces tomato paste
- 2 cups beef broth
- 14.5 ounces diced tomatoes (canned)
- 15 ounces kidney beans (canned), drained and rinsed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano (dried)
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup cheddar cheese, shredded (optional garnish)
- 0.5 cup sour cream (optional garnish)
- 0.25 cup green onions, sliced (optional garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the diced onions and garlic, and sauté for about 5 minutes until softened and fragrant.
Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat if necessary.
Stir in the tomato paste and cook for another 2 minutes to develop a rich flavor.
Pour in the beef broth and canned diced tomatoes, and stir to combine with the beef and onion mixture.
Add the kidney beans, chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper.
Stir well to ensure all ingredients are evenly distributed.
Bring the chili to a gentle boil over medium heat, then reduce the heat to low and cover the pot.
Simmer the chili for 60-90 minutes, stirring occasionally to prevent sticking and ensure even cooking.
Taste and adjust seasoning with additional salt or spices if needed during the simmering process.
Serve the chili hot in bowls, garnished with shredded cheddar cheese, a dollop of sour cream, and sliced green onions, if desired.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 9.3 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 256 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1068 mg | 23% | |
*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.
