Recipe Instructions:
Ingredients:
• 2 pounds ground beef (preferably 80/20)
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar (optional, for sweetness)
Instructions:
1. Brown the Meat:
• In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up into crumbles. Drain excess fat if needed.
2. Sauté Aromatics:
• Add chopped onion to the pot with the browned beef. Sauté for 5-7 minutes until the onion becomes translucent.
3. Season the Chili:
• Stir in minced garlic, chili powder, ground cumin, paprika, cayenne pepper, dried oregano, salt, and pepper. Cook for 1-2 minutes until fragrant.
4. Simmer the Chili:
• Add diced tomatoes (with juices), beef broth, tomato paste, Worcestershire sauce, soy sauce, and brown sugar (if using). Stir well to combine.
5. Cook and Simmer:
• Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the chili thickens and flavors meld together. Adjust seasoning to taste.
6. Serve:
• Serve hot, garnished with your favorite toppings such as shredded cheese, diced onions, sour cream, or chopped cilantro.
Note:
• Texas-style Chili con Carne is traditionally served without beans. However, you can add beans like kidney beans or black beans if preferred.
• This chili develops even richer flavors when allowed to cool and reheat, making it perfect for preparing ahead of time.
