My Texas Chili

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Step-by-Step Instructions

Step 1: Brown the Meat & Aromatics
In a large, heavy pot or Dutch oven, heat the bacon drippings over medium heat. Add the ground beef and cook until well-browned, breaking it apart with a spoon as it cooks. Add the chopped onion and garlic, and sauté until the onion is softened and fragrant, about 5-7 minutes.

Step 2: Bloom the Spices
Add the chili powder, cumin, oregano, basil, salt, black pepper, paprika, and cayenne (if using) to the pot. Stir constantly for about 1 minute until the spices are fragrant. This deepens their flavor.

Step 3: Build the Chili Base
Stir in the tomato paste until the meat is coated. Add the beef broth, diced tomatoes (Rotel), tomato sauce, optional green chilies, and water. Stir thoroughly to combine, scraping any browned bits from the bottom of the pot.

Step 4: Simmer to Perfection
Bring the chili to a boil, then immediately reduce the heat to low. Let it simmer uncovered for 1–2 hours, stirring occasionally. The longer it simmers, the richer the flavor will be. If it becomes too thick, add more water or broth a quarter cup at a time until your desired consistency is reached.

Step 5: Serve and Enjoy
Ladle the hot chili into bowls and top with your favorite garnishes like grated cheese, a dollop of sour cream, or chopped onions. Serve immediately with cornbread or tortilla chips on the side.

Tips for the Best Texas Chili

  • Quality Meat is Key: Ground sirloin or chuck offers a rich, beefy flavor that stands up to the bold spices.

  • Don’t Skip the Bacon Drippings: They provide an irreplaceable smoky, savory depth that is the secret to this chili’s incredible flavor.

  • Patience is a Virtue: A long, slow simmer is non-negotiable for allowing the flavors to meld and develop fully. Two hours is ideal.

  • Control the Heat: Start with the base recipe and add extra cayenne or a hotter chili powder at the end if you want more spice.

  • Make it Ahead: Chili almost always tastes better the next day after the flavors have had more time to marry, making it a perfect make-ahead meal.

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