This Texas Chili Recipe is as authentic as they come, straight out of a Texan's kitchen, and it never disappoints. Thick, hearty, and packing tons of flavor.
- 2 pounds 80/20 ground chili beef
- 3 tablespoons chili powder separated
- 1 tablespoon Kosher salt separated
- 1 tablespoon ground cumin separated
- 1 teaspoon black pepper
- 1 tablespoon of Canola oil
- Yellow Onion diced
- Red Bell Pepper stemmed, seeded and diced
- 2 jalapenos stemmed, seeded and finely diced
- 2 cloves of garlic minced
- 28 ounces crushed tomatoes
- 1 cup of a full-bodied ale
- 2 cups unsalted beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 teaspoons corn starch
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Place an enameled cast-iron Dutch oven, or large pot, over medium-high heat, add the ground beef along with the 1 tablespoon of chili powder, 1 teaspoon of Kosher salt, 2 teaspoons of cumin and black pepper. Break apart the meat and sauté for 10 minutes or until cooked through. Using a slotted spoon, carefully transfer the cooked beef to a bowl and set aside until ready to use. The beef will be very concentrated in flavor.
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Add the oil to the Dutch oven, along with the onion, red bell pepper, and jalapeños. Stir and sauté 5-8 minutes, until softened. Add the garlic and sauté 1 minute more. Add the beef back into the Dutch oven, along with the crushed tomatoes, beer, beef broth, and tomato paste.
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Stir and season the mixture with 2 1/2 teaspoons of Kosher salt, 2 tablespoons of chili powder, 1 teaspoon of cumin, and bay leaf. Stir once more and allow to come to a simmer. Reduce heat to medium-low and gently simmer with the lid slightly ajar for 1 hour and 30 minutes, stirring occasionally.
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In a small bowl, whisk together corn starch and 1 tablespoon cold water. Add mixture to the Dutch oven and stir. Raise heat to medium and allow to rapidly simmer, stirring often, for 3 minutes. Discard of the bay leaf. Remove from the heat, serve alongside optional toppings and enjoy.