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Step 4: Add the Chili Paste and Spices
Now, stir in the chili paste that you made earlier, along with the ground cumin, chili powder, smoked paprika, oregano, ground coriander, and cayenne pepper. Let the spices toast in the pot for 1-2 minutes, which will help release their aromatic oils and deepen the flavor.
Step 5: Combine the Ingredients
Return the browned beef to the pot and add the beef broth and diced tomatoes. Stir everything together, scraping up any browned bits from the bottom of the pot.
Step 6: Simmer and Develop the Flavor
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for at least 1.5 to 2 hours, stirring occasionally. The longer you let the chili simmer, the more flavorful and tender the meat will become.
Step 7: Adjust Seasoning
After simmering, taste the chili and adjust the seasoning with salt, pepper, and apple cider vinegar (for a little acidity). You can also add more cayenne pepper if you want to kick up the heat!
Step 8: Serve and Enjoy
Serve your Texas chili hot, garnished with your favorite toppings. I love adding a sprinkle of shredded cheese, a dollop of sour cream, and some fresh cilantro for an extra burst of flavor. You can also serve it alongside cornbread or tortilla chips for a complete meal.
Tips for Perfecting My Texas Chili
- Beef options: If you prefer a more traditional texture, use beef chuck roast and cut it into cubes. For a quicker version, ground beef works well, but the flavor and texture will differ slightly.
- Spice level: Texas chili can be as mild or as spicy as you like. Start with the suggested cayenne pepper and adjust to your taste. If you like extra heat, you can add fresh jalapeños or a dash of hot sauce.
- Make it ahead: Chili tastes even better the next day! If you have time, make it a day ahead and store it in the fridge. The flavors will meld together overnight, giving you an even richer taste.
- Thickening: If your chili is too thin, you can simmer it uncovered for a little longer to reduce the liquid. Alternatively, mash some of the cooked beef with a potato masher to help thicken it up.
- Freezing: This chili freezes beautifully, making it a great make-ahead meal. Simply let it cool completely, then store it in an airtight container in the freezer for up to 3 months.
Why You’ll Love My Texas Chili
My Texas Chili is a bold, flavorful dish that brings together the best of what Texas chili has to offer. It’s hearty, filling, and perfect for warming you up on a cold day. Whether you’re cooking for a crowd, hosting a chili cook-off, or just craving something comforting, this recipe will definitely hit the spot.
The combination of smoky dried chilies, tender beef, and aromatic spices creates a complex yet perfectly balanced flavor profile. It’s a dish that reflects the true essence of Texas, where chili is a serious affair—no beans, no fuss, just deep, savory goodness.
Give it a try, and get ready to enjoy a bowl of Texas chili that’s sure to become your new favorite comfort food!
