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    Texas Chili

    clock-icon140 minutes
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    Author
    Pixicook editorial team

    Savor the deep, robust flavors of Texas chili, where the heat of chipotle and the richness of cocoa powder meld together in a hearty, meaty dish. This no-bean chili brings a smoky kick to your table, perfect for chili aficionados looking for authentic Southwestern comfort.

    Ingredients for Texas Chili

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Ground Beef

    0 lb

    Substitute chevron-down

    Minced Onion, minced

    cups

    Garlic, minced

    teaspoons

    Substitute chevron-down

    Chipotle Chili In Adobo Sauce, finely chopped

    each

    Jalapeño, seeded and finely chopped

    each

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Ground Coriander

    teaspoons

    Chili Powder

    tablespoons

    Chipotle Chili Powder

    tablespoons

    Substitute chevron-down

    Smoked Paprika

    teaspoons

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Cocoa Powder

    teaspoons

    Substitute chevron-down

    Tomato Paste

    tablespoons

    Substitute chevron-down

    Crushed Tomato

    0 oz

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Brown Sugar

    teaspoons

    Hot Sauce

    to taste

    Substitute chevron-down

    Shredded Cheddar Cheese

    to garnish

    Chopped Onion

    to garnish

    Substitute chevron-down

    Chopped Parsley

    to garnish

    Substitute chevron-down

    How to Make 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.


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