Texas Chili

1. Sear Meat

In a heavy-bottomed pot over medium heat, add a splash of cooking oil. Season the ground beef with a pinch of salt and add to the pot. Cook until browned and caramelized, breaking it apart with a spoon, for about 5-7 minutes. Transfer the beef to a plate and set aside.

2. Sweat Aromatics

In the same pot, add the minced onion with a pinch of salt. Sweat until the onion is translucent and soft, about 3-4 minutes. Add the garlic, jalapeno, and another pinch of salt, cooking until fragrant, about 2 minutes.

3. Toast Spices

Stir in cumin, coriander, chili powder, chipotle chili powder, smoked paprika, cinnamon, and cocoa powder. Toast the spices until fragrant and well integrated, about 2-3 minutes.

4. Caramelize Paste

Add the tomato paste to the pot. Cook, stirring frequently, until the paste darkens slightly and caramelizes, about 2 minutes. This step enhances the richness of the chili.

5. Deglaze

Pour in a splash of chicken stock to deglaze the pot, scraping up any browned bits from the bottom. This adds complexity to the chili's flavor.

6. Add Cooking Liquid

Return the seared meat to the pot. Stir in the crushed tomato and the rest of the chicken stock. Bring the mixture to a simmer.

7. Simmer

Let the chili simmer uncovered, stirring occasionally, for at least 1 hour or until thickened to your liking. The longer it simmers, the more developed the flavors will be.

8. Finishing Ingredients

Stir in the seasonings: soy sauce, brown sugar, and hot sauce to taste. Adjust the seasoning as needed.