Prep Time: 15 minutes | Cook Time: 90 minutes | Servings: 6
In Texas, chili is a religion. And the first commandment is: no beans. This recipe uses 2 lbs of Parker County Beef Company ground beef, dried chiles for real chile flavor (not just chili powder from a jar), and a long, slow simmer that produces a thick, deep, honest bowl of Texas chili.
Ingredients
- 2 lbs PCBC ground beef
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 2 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne (adjust to taste)
- Kosher salt and black pepper
- For serving: shredded cheddar, sour cream, sliced jalapeños, green onions, saltine crackers
Instructions
- Brown the beef. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it is deeply browned — 8 to 10 minutes. Do not rush this. Browning builds flavor. Drain excess fat, leaving 1–2 tbsp in the pot.
- Build the base. Add onion to the pot and cook until soft and translucent, about 4–5 minutes. Add garlic and chipotle peppers and cook 1 more minute.
- Cook the tomato paste. Add tomato paste and stir well to coat the meat and onions. Cook for 2 minutes, stirring frequently, until it darkens and smells slightly sweet. This step concentrates flavor.
- Add liquids and spices. Pour in crushed tomatoes and beef broth. Add all the spices and stir to combine. Bring to a gentle simmer.
- Simmer low and slow. Reduce heat to low. Simmer uncovered for 60–90 minutes, stirring occasionally, until the chili reduces and thickens. The fat will rise to the surface — you can skim it or stir it back in.
- Taste and adjust. Season with salt and pepper. Add more cayenne for heat, more cumin for earthiness, more broth if it's too thick. Serve with your preferred toppings.
Tips
- Brown in batches if needed. If your pot is crowded, the beef steams instead of browning. Better color on the meat = better chili.
- It's better the next day. Make this on Sunday for weekday lunches. The flavors continue to develop overnight.
- Freeze it. This chili freezes perfectly for up to 3 months in airtight containers.
- On the beans question: Traditional Texas chili uses no beans. If you want beans, stir in a can of drained pinto or kidney beans in the last 20 minutes — just don't tell anyone from Texas.
- Start with 2 lbs of fresh-ground beef from our Ground Beef collection — ground fresh at our Springtown facility, never shipped frozen.