Texas Chili

Time :1 25

Yield :8 servings

Recipe Background

Working out on the ranch, working with your hands, or sometimes just working requires a meal to get you up and rustlin' again in no time. The Texas Chili brings the flavor and the heartiness only its namesake state can provide: big chunks of juicy beef swimming in a sweet, bright, and spicy tomato sauce loaded with even more beefy satisfaction. This dish smells like the open trail and the spirit of adventure under the open sky, and you'll be jumping to sink your spoon into it. So, saddle up for some Texas Chili!

Ingredients

2 tablespoons vegetable oil
2 yellow onions diced
3 cloves garlic finely minced
2 pounds ground beef
1 teaspoon kosher salt
1/4 cup ancho chili powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon brown sugar
29 ounces diced tomatoes
6 ounces tomato paste
4 cups beef broth

Directions

In a large Dutch oven over medium heat, add the vegetable oil and the onions.
Cook the onions until translucent, about 6-8 minutes.
Add the garlic, stirring well, and cook until fragrant, about 1 minute.
Add the ground beef, breaking it apart as it cooks but leaving the chunks on the slightly larger size, and cook until browned, about 6-8 minutes.
Add the salt, the ancho chili powder, the cumin, the paprika, and the brown sugar, stirring well for 1 minute.
Add in the diced tomatoes and the tomato paste, whisking well until the tomato paste is well mixed in.
Add in the beef broth and bring the mixture to a simmer.
Reduce the heat to medium-low and simmer, stirring every 15 minutes, until reduced so that the beef is not lost in the chili, about 1 hour.
Serve hot.