Description
A rich, hearty, and bold chili with tender beef, smoky spices, and a perfect balance of heat. This Texas Chili is ideal for cozy dinners, parties, or meal prepping as it tastes even better the next day.
Ingredients
- Beef chuck (cut into cubes) – 2 lbs (900g)
- Onion – 1 large, diced
- Garlic – 4 cloves, minced
- Chili powder – 2 tablespoons
- Smoked paprika – 1 tablespoon
- Ground cumin – 1 tablespoon
- Chipotle peppers in adobo sauce – 2-3 peppers, chopped
- Beef broth – 4 cups (960ml)
- Salt – to taste (around 1 teaspoon)
- Pepper – to taste (around 1 teaspoon)
Instructions
- Brown the Beef: Heat oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches. Set the browned beef aside.
- Sauté the Aromatics: In the same pot, sauté chopped onion and garlic for about 5 minutes until softened and fragrant. Scrape up any browned bits left from the beef.
- Add the Spices: Stir in chili powder, smoked paprika, and cumin. Toast the spices for a minute or so, enhancing their flavor.
- Add Beef and Liquid: Return the browned beef to the pot and add chopped chipotle peppers, beef broth, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1-3 hours.
- Adjust Seasoning: Taste and adjust seasoning, adding more chili powder, salt, or beef broth to suit your preferences.
- Serve: Once the chili is thick, flavorful, and the beef is tender, serve with toppings like shredded cheese, sour cream, or fresh cilantro.
Notes
- Simmer Longer: Letting the chili cook for a few hours intensifies the flavors and tenderizes the beef.
- Adjust Heat: For a milder chili, use fewer chipotle peppers or remove their seeds.
- Smoked Paprika: Essential for that deep smoky flavor; don’t skip it.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg