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Classic Texas-Style Beef Chili Recipe Easy Slow Simmered Perfection

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This classic Texas-style beef chili is slow simmered to develop rich, smoky flavors with a perfect balance of spice and tender beef chunks. It’s a hearty, comforting dish ideal for gatherings or cozy dinners.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and chopped
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 (14 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 cups beef broth (low-sodium preferred)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon apple cider vinegar
  • Optional toppings: shredded cheddar, sour cream, chopped green onions, fresh cilantro

Instructions

  1. Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches, browning all sides for about 5-7 minutes per batch. Remove beef and set aside.
  2. In the same pot, add diced onion, minced garlic, and chopped jalapeños. Cook over medium heat until softened and fragrant, about 5 minutes, stirring frequently.
  3. Sprinkle chili powder, smoked paprika, cumin, oregano, and cayenne pepper over the aromatics. Stir constantly for about 1 minute to toast the spices.
  4. Return the beef to the pot. Pour in beef broth, diced tomatoes, and tomato sauce. Stir well, scraping up any browned bits from the bottom. Season with salt and pepper to taste.
  5. Bring the chili to a gentle boil, then reduce heat to low. Cover partially and simmer for 2 to 3 hours, stirring occasionally. Add broth if chili becomes too thick.
  6. About 10 minutes before serving, stir in 1 tablespoon of apple cider vinegar to brighten the flavors.
  7. Ladle chili into bowls and garnish with shredded cheddar, sour cream, chopped green onions, or fresh cilantro as desired.

Notes

For a quicker version, use a pressure cooker to reduce simmering time to about 40 minutes, though slow simmering develops deeper flavor. Adjust spice levels gradually by adding jalapeños and cayenne pepper sparingly. If chili thickens too much, add a splash of broth to maintain consistency. Leftovers taste better the next day as flavors meld. For gluten-free, verify chili powder and broth labels. For milder chili, substitute jalapeños with mild green bell peppers. Optional: add a pinch of cinnamon in winter for warmth or a square of dark chocolate near the end for richness.

Nutrition

Keywords: Texas chili, beef chili, slow simmered chili, classic chili recipe, spicy chili, hearty chili, game day chili

Find it online: https://dahliadishes.com/classic-texas-style-beef-chili-recipe-easy-slow-simmered-perfection/