Texas Chili That Defines Fall Comfort Food

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear beef chuck in batches until browned on all sides. Remove beef from the pot and set aside.

Add onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Add garlic and jalapeño and cook for another minute until fragrant.

Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.

Add crushed tomatoes, tomato sauce, kidney beans, black beans, beef broth, and seared beef to the pot. Season with salt and black pepper to taste.

Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until beef is tender. Stir occasionally to prevent sticking.

Taste and adjust seasonings as needed. If the chili is too thick, add more beef broth. If it’s too thin, simmer uncovered for a bit to reduce the liquid.

Serve hot, garnished with your favorite toppings.