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Hearty Texas-Style Chili (with Bean Option)

This is a bold, 'bowl of red' that focuses on deep flavor and tender beef. Whether you’re a Texas purist or a lover of hearty beans, this recipe uses professional techniques—like blooming spices and frying tomato paste—to create a rich, thick chili that tastes even better the next day.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

THE BEEF & AROMATICS
  • 2.5 lbs ground beef or beef chuck 80/20 blend or hand-cubed chuck roast for best flavor.
  • 1 large yellow onion Diced.
  • 3 jalapeño peppers Seeded and diced (keep seeds for more heat).
  • 5 cloves garlic Minced fresh.
THE TEXAS SPICE BLEND
  • 3 tbsp chili powder
  • 3 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
THE LIQUIDS
  • 28 oz crushed tomatoes
  • 3 oz tomato paste
  • 2 cups beef broth
  • 1 tbsp brown sugar To balance the acidity.
  • Beans (Optional) 2 cans Kidney or Pinto beans, drained and rinsed.

Equipment

  • Large Dutch Oven
  • Wooden spoon

Method
 

  1. In a large Dutch oven, brown the beef in batches. Ensure a deep, mahogany sear for maximum flavor. Remove excess grease, leaving 2 tbsp in the pot.
  2. Add onions and jalapeños. Sauté until soft. Stir in garlic and all spices (chili powder, cumin, paprika, coriander). Toast for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 1 minute to remove the 'raw' taste. Deglaze the pot with beef broth, scraping the bottom for brown bits.
  4. Add crushed tomatoes, diced tomatoes, brown sugar, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, partially covered, for at least 1-2 hours.
  5. If using beans, stir them in during the final 30 minutes of simmering so they hold their shape.
  6. Rest for 10 minutes. For your 'Single Bite' shot, lift a spoonful of thick chili topped with a perfect slice of jalapeño and melting cheese towards the camera.

Notes

Sofia's Real Tips: 1. Always 'bloom' your spices in the beef fat before adding liquids to unlock deeper aromatics. 2. A splash of strong coffee or a tablespoon of cocoa powder adds incredible umami depth. 3. Zero-waste hack: Chop cilantro stems finely and sauté them with the onions—they have more flavor than the leaves! 4. If the chili is too thin, whisk in a tablespoon of Masa Harina.