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Texas Chili, often referred to as "chili con carne," is not just a dish; it's a vibrant part of Texas culture and identity. Known for its bold flavors and hearty texture, this chili has become a staple in households and restaurants across the Lone Star State and beyond. Unlike its counterparts found in other regions, Texas Chili typically omits beans and tomatoes, focusing instead on the rich, meaty flavors of slow-cooked beef and a complex blend of spices. This authenticity is what sets Texas Chili apart, offering a hearty, satisfying meal that speaks to the heart of Texan cuisine.

Texas Chili

Discover the rich flavors and traditions of Texas Chili, a beloved dish that celebrates Texan culture. Known for its hearty texture and deep, meaty flavors, this chili is made without beans or tomatoes, focusing on tender beef and a blend of spices. From slow cooking techniques to essential ingredients like beef chuck, onions, and spices, this recipe will guide you to create an authentic experience that warms the soul. Perfect for gatherings, it's a must-try! #TexasChili #ChiliConCarne #ComfortFood #TexanCuisine #Foodie #CookingInspiration #RecipeOfTheDay
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

1 large onion, diced

4 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

1 tablespoon tomato paste

1 (28 oz) can crushed tomatoes

2 cups beef broth

1 can (15 oz) kidney beans, drained and rinsed (optional)

1/4 cup olive oil

Salt and pepper to taste

Fresh cilantro and lime wedges for garnish

Instructions
 

Brown the Beef: In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Brown the meat on all sides, then remove from the pot and set aside.

    Sauté Aromatics: In the same pot, add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

      Spice It Up: Add the chili powder, cumin, smoked paprika, and cayenne pepper to the onions, stirring well. Cook for 1-2 minutes until the spices are aromatic.

        Build the Base: Return the browned beef to the pot. Stir in the tomato paste and cook for a couple of minutes.

          Add Tomatoes and Broth: Pour in the crushed tomatoes and beef broth, stirring to combine. Bring the mixture to a simmer.

            Simmer It Down: Reduce heat to low, cover, and simmer for at least 2 hours, stirring occasionally. For even better flavor, simmer for up to 4 hours.

              Add Beans (Optional): If using, add the kidney beans during the last 30 minutes of cooking. Season with salt and pepper to taste.

                Serve and Garnish: Ladle the chili into bowls and garnish with fresh cilantro and a squeeze of lime juice. Serve with cornbread or tortilla chips if desired.

                  Prep Time: 20 minutes | Total Time: 3-4 hours | Servings: 6-8