Texas Chili

First, heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown them on all sides which will take about 5-7 minutes. Once browned, remove the beef and set it aside on a plate.

In the same pot, add the chopped onion and sauté until softened, around 5 minutes. Next, add the minced garlic and cook for another minute until it becomes fragrant. Your kitchen will start to smell fantastic!

Now it’s time to stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper if you want some heat. Cook these spices with the onions and garlic for about 1-2 minutes to release their wonderful aromas, stirring occasionally to keep from burning.

Add the tomato paste and cook, stirring frequently, for about 2 minutes. This is essential as it adds depth to the flavors.

Return the browned beef to the pot. Pour in the crushed tomatoes and beef broth, ensuring that the beef is well covered by the liquid. Bring everything to a boil over medium heat.

Once it reaches a boil, reduce the heat to low. Cover the pot and let it gently simmer for 1.5 to 2 hours. Stir occasionally, and if the chili gets too thick, feel free to add a bit more broth or water.

After simmering, when the beef is nice and tender, stir in the apple cider vinegar and season with salt and pepper to your liking.

Serve your Texas Chili hot in bowls, and don’t forget to garnish with shredded cheddar cheese, a dollop of sour cream, freshly chopped cilantro, and jalapeño slices for an extra kick!