Ingredients
- 4 lbs beef chuck, cut into
- 1/2-inch cubes
- 3 tbsp vegetable oil
- 2 large onions, diced
- 6 cloves garlic, minced
- 3 jalapeño peppers, seeded and minced
- 1/4 cup chili powder
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp smoked paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- 2 tbsp masa harina (optional, for thickening)
- 2 tbsp apple cider vinegar
- Toppings: shredded cheddar, sour cream, chopped cilantro, diced onions
Instructions
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Heat oil in a large pot over medium-high heat. Brown beef in batches, set aside.
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In the same pot, sauté onions until translucent, about 5 minutes.
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Add garlic and jalapeños, cook for 1 minute.
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Stir in chili powder, cumin, oregano, paprika, salt, and pepper. Cook until fragrant.
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Return beef to the pot. Add tomatoes and beef broth.
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Bring to a boil, then reduce heat and simmer for 2-3 hours, stirring occasionally.
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If desired, mix masa harina with a little water and stir into chili to thicken.
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Stir in apple cider vinegar.
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Taste and adjust seasonings as needed.
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Serve hot with your choice of toppings.
Ladle this Texas Chili into a bowl and prepare for a flavor explosion that’s as big and bold as the Lone Star State itself! Each spoonful is a perfect balance of tender beef, complex spices, and a heat that’ll warm you from the inside out. Whether you’re feeding a hungry crowd on game day or just looking to satisfy your comfort food cravings, this chili delivers a taste of Texas-sized satisfaction. So fire up that stove, grab your biggest pot, and get ready to simmer your way to a bowl of red that would make any cowboy tip his hat in appreciation!
