Texas Chili Con Carne – Hearty, Spicy & Perfect Comfort Food!
This Texas-style chili is a robust and flavorful comfort food, combining tender ground beef with aromatic spices and tomatoes. Perfect for gatherings or cozy nights in, it’s packed with bold flavors and satisfying texture.
Ingredients
- 1 lb ground beef
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 (14 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the ground beef to the pot, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
- Once the beef is browned, add the chili powder, cumin, paprika, garlic powder, onion powder, and cayenne pepper. Stir well to coat the meat with spices.
- Pour in the diced tomatoes and beef broth. Stir to combine all ingredients.
- Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let simmer for 1 hour, stirring occasionally.
- After an hour, taste your chili and season with salt and pepper as needed. Serve hot!
Notes
For enhanced flavor, brown the beef in batches for a richer taste.
Let your chili rest for at least 30 minutes after cooking for deeper flavor development.
Add a can of rinsed kidney or black beans in the last 10 minutes of cooking if you prefer a bean version.
Add a few drops of liquid smoke or smoked paprika for a smokier flavor.
Don't skip the salt; it enhances all the other flavors beautifully.
Let your chili rest for at least 30 minutes after cooking for deeper flavor development.
Add a can of rinsed kidney or black beans in the last 10 minutes of cooking if you prefer a bean version.
Add a few drops of liquid smoke or smoked paprika for a smokier flavor.
Don't skip the salt; it enhances all the other flavors beautifully.