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Texas Chili

Serves 4 to 6 Entree meat

Texas Chili

Texas Chili has its roots deep in the Southwest, where it's more than just a meal—it's a tradition. Often simmered to perfection in homes across the state, this hearty dish is a staple for gatherings and game days, when the aroma lures everyone to the table. Crafted in American kitchens with a nod to the past, this version captures the essence of family-style cooking, where each ingredient is added with care and the salt is judged by hand.

Expect a rich, savory profile with tender chunks of beef chuck and earthy notes from onions and garlic. The chili powder brings a gentle heat, while crushed tomatoes add depth. Kidney beans provide a satisfying texture, making each spoonful a robust experience. Generously use fat to amplify the flavors, ensuring a dish that’s both comforting and bold, ready to be shared and savored.

Ingredients

  • 800 gbeef chuck — cubed
  • 2onions
  • 3 tbspchili powder
  • 400 gkidney beans
  • 400 gcrushed tomatoes
  • 2 clovesgarlic
  • to tastefine sea salt

Method

  1. Begin by cutting the 800 g beef chuck into 1-inch cubes. Season the beef generously with fine sea salt, ensuring each piece is well-coated. Sprinkle 3 tbsp of chili powder over the meat, tossing to evenly distribute the spices. This step infuses the beef with flavor right from the start.
  2. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a generous amount of oil to coat the bottom of the pot. Once the oil is shimmering, add the seasoned beef cubes in batches, ensuring not to overcrowd the pot. Brown each piece on all sides until a deep, rich color forms, which should take about 3-4 minutes per side. This browning process develops a complex flavor base for the chili.
  3. While the beef is browning, peel and finely chop 2 onions and mince 2 cloves of garlic. Once all the beef is browned and removed from the pot, add the onions to the same pot. Cook them in the beef drippings over medium heat, stirring occasionally, until they become translucent and slightly caramelized, which enhances their sweetness.
  4. Add the minced garlic to the onions and cook for another minute until fragrant. Pour in 400 g of crushed tomatoes, scraping up any browned bits from the bottom of the pot to incorporate all the flavors. Return the browned beef to the pot, stirring to combine everything thoroughly.
  5. Drain and rinse 400 g of kidney beans, then add them to the pot. Stir well to ensure the beans are evenly distributed. Cover the pot with a lid and reduce the heat to low, allowing the chili to simmer gently. Cook until the beef is tender and the flavors meld together, stirring occasionally. The chili is ready when the beef is fork-tender and the sauce has thickened to your desired consistency.
  6. Taste the chili and adjust the seasoning with more fine sea salt if needed. Serve the Texas Chili hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this hearty, flavorful meal.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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