Texas Red Chili
This is a beef-forward chili built in layers. Cubed meat gives it real texture, and taking the time to brown it properly creates depth you don’t get any other way. The spices bring warmth, and a touch of acidity at the end keeps everything balanced.
Serves 4–6 | Prep Time: 20 minutes | Cook Time: 1 hour 30 minutes | Total Time: About 2 hours
Ingredients
2 lbs beef chuck or round steak, cut into 1-inch cubes
1 large onion, diced
2 cloves garlic, minced
2 tbsp olive oil (plus more as needed)
3 tbsp chili powder (salt-free)
1 1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1 (28-ounce) can salt-free crushed or whole tomatoes
1 cup water or unsalted beef broth
1 1/2 tbsp apple cider vinegar
1 tsp honey or brown sugar
Freshly ground black pepper
Instructions
Heat 1 tbsp olive oil in a large heavy pot or Dutch oven over medium-high heat.
Working in batches, sear the beef on all sides until well browned. Transfer to a plate.
Add more oil if needed, then cook the onion for 6–8 minutes until softened and lightly golden.
Add the garlic and cook for 1 minute.
Stir in the chili powder, cumin, smoked paprika, and cayenne. Cook for 1–2 minutes.
Add the tomatoes, breaking them up if needed. Stir in the water or broth.
Return the beef and any juices to the pot.
Bring to a simmer, then reduce the heat and cook uncovered for 1 to 1 1/2 hours, stirring occasionally, until the beef is tender and the chili has thickened.
Stir in the vinegar, honey, and black pepper. Let it sit for a few minutes before serving.
Cook’s Note
Browning the beef builds the base of the flavor, so don’t rush it. If the chili gets too thick, add a little water or broth. If it’s too thin, let it simmer longer. The vinegar and a small amount of sweetness at the end bring everything together.
Looking for more ideas?
Try the Garlic Basil Pork Chops or Beef Satays.