Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Texas! This no-tomato chili con carne is not just a recipe; it's a bold statement of flavor, tradition, and pure comfort food magic. Forget everything you thought you knew about chili - this authentic Texan version is about to revolutionize your cooking game with its rich, deep, and intensely satisfying taste that will have your dinner guests begging for seconds.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Texan
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 2 cups beef broth
- 1 can kidney beans, drained
Instructions
- Pat the beef chuck dry with paper towels and season generously with salt and black pepper.
- Heat a large heavy-bottomed Dutch oven or cast-iron pot over medium-high heat. Add a tablespoon of oil and brown the beef cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, reduce heat to medium and add chopped onions. Sauté until translucent and slightly caramelized, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Sprinkle chili powder and cumin over the onions, stirring to coat and release their aromatic oils.
- Return the browned beef to the pot and pour in beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let the chili slow-cook for approximately
- 5 to 2 hours, stirring occasionally.
- When beef is tender and beginning to break down, add drained kidney beans and cook for an additional 15-20 minutes.
- Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.
- Let the chili rest for 10 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with chopped cilantro, diced onions, or a dollop of sour cream.
Tips
- Meat Selection Matters: Choose a well-marbled beef chuck for maximum flavor and tenderness. The fat content is crucial for creating that melt-in-your-mouth texture.
- Browning is Key: Take your time when browning the meat. Don't overcrowd the pan - work in batches to ensure each piece develops a deep, golden-brown crust that locks in flavor.
- Low and Slow is the Secret: Patience is your best friend with this recipe. The long, slow cooking process breaks down the meat and allows the spices to develop a rich, complex flavor profile.
- Spice Management: Toast your spices briefly in the pot to release their essential oils and maximize their flavor potential. Be careful not to burn them.
- Bean Optional: Traditional Texas chili purists might argue against beans, so feel free to omit them if you want a more authentic approach.
- Rest and Relax: Always let your chili rest for 10-15 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly.
- Make Ahead Friendly: This chili tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
Nutrition Facts
Calories: 378kcal
Carbohydrates: g
Protein: g
Fat: 24g
Saturated Fat: g
Cholesterol: 80mg
