Texas Style Chili
A hearty and flavorful Texas-style chili recipe, slow-cooked to perfection with rich spices and tender ground beef.
3h 20m6Servings
Nutrition
1098kcal
46gProtein
32gCarbs
88gFat
High Protein
Ingredients
CHILI
Ground Beef
3.5 lb
Onion
1 piece
Green Bell Pepper
1 piece
Garlic Cloves
3 cloves
Roma Tomatoes
3 pieces
Tomato Paste
¼ cup
Chili Powder
4 tbsp
Smoked Paprika
2 tsp
Oregano
½ tsp
Cumin
2 tsp
Cayenne Pepper
1 tsp
Salt and Pepper Seasoning (APC OG)
2 tbsp
Garlic Powder Seasoning (APC WOW!)
1 tbsp
Better Than Bouillon
2 tbsp
Mirepoix
1 cup
Maseca
2 tbsp
Water
4 cups
Light Chili Powder
1 tbsp
Smoked Paprika
½ tbsp
Habanero Powder
1 tsp
FOR SERVING
Shredded Cheddar Cheese
½ cup
Salsa Verde
1 tsp
Crackers
4 pieces
Pinto Beans
Optional
½ cup
Equipment
Dutch Oven
Instructions
1Brown the Ground Beef
15m
15mHeat the Pan
Heat a large skillet over high heat until very hot. Add the ground beef and cook, stirring and breaking it up, until it is well browned and most of the water has evaporated. This should take about 4-5 minutes.
Drain the Fat
Carefully drain off any excess fat from the skillet. If using lean ground beef, you may need to add a little oil or beef fat to prevent sticking.
Transfer to Dutch Oven
Transfer the browned ground beef to a large Dutch oven.
2Sauté the Vegetables
15m
15mSauté Onions and Peppers
In the same skillet used for the beef, add a little oil and sauté the diced onions and green bell pepper over medium-high heat until softened and translucent, about 5-7 minutes.
Add Garlic and Tomatoes
Add the minced garlic and diced tomatoes to the skillet. Cook for another 2-3 minutes until the garlic is fragrant and the tomatoes begin to break down.
Stir in Tomato Paste
Add the tomato paste to the skillet and stir well to combine with the vegetables. Cook for 1 minute.
Deglaze the Pan
Add a splash of water to the skillet and scrape up any browned bits from the bottom of the pan. This will add extra flavor to the chili.
Transfer to Dutch Oven
Add the sautéed vegetable mixture to the Dutch oven with the ground beef.
3Prepare the Spice Blend
5m
5mCombine Spices
In a small bowl, combine the chili powder, smoked paprika, oregano, cumin, cayenne pepper, APC OG seasoning, and APC WOW! garlic powder. Mix well.
Add to Chili
Add the spice blend to the Dutch oven with the ground beef and vegetables.
4Simmer the Chili
3h
3hAdd Liquids and Bouillon
Pour in the water and Better Than Bouillon. Stir everything together to combine.
Bring to a Boil
Place the Dutch oven over high heat and bring the chili to a boil.
Simmer
Once boiling, reduce the heat to low, cover the Dutch oven, and let the chili simmer for at least 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld.
Thicken the Chili
In a small bowl, whisk together the Maseca with a little water to form a slurry. Stir this slurry into the chili during the last 10-15 minutes of simmering to thicken it.
5Season and Serve
5m
5mAdjust Seasoning
Taste the chili and adjust seasoning as needed. Add more salt, pepper, or chili powder if desired. Stir in the extra light chili powder and smoked paprika for more color and flavor.
Serve
Ladle the chili into bowls. Top with shredded cheddar cheese, a spoonful of salsa verde, and a sprinkle of habanero powder if desired. Serve hot with crackers or cornbread.
Tips
Browning the ground beef over high heat and then deglazing the pan with water helps to build a deep, rich flavor base for the chili.
Simmering the chili for at least 3 hours allows the flavors to meld and deepen, creating a more complex and satisfying taste.
Using Maseca (corn flour) to thicken the chili during the last few minutes of cooking adds a subtle corn flavor and a desirable texture.
Don't be afraid to adjust the spice levels to your personal preference. Add more cayenne or habanero powder for extra heat.