Welcome to the heart of Tex-Mex cuisine with Dusty's Texas Style Chili, a dish that promises to warm your soul and tantalize your taste buds! This hearty, robust chili is not just a meal; it’s an experience that brings friends and family together around the dinner table. With tender chunks of beef, a rich blend of spices, and a touch of heat, every bite is a celebration of flavor. Whether you're hosting a game day gathering or simply craving a comforting bowl of goodness, this recipe is sure to impress. Dive into this culinary adventure and discover how to make the ultimate chili that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: Tex-Mex
Serves: 8 servings
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2-3 tablespoons chili powder
- 1 tablespoon cumin
- Salt and pepper to taste
- 1 cup beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
Instructions
- Begin by preparing all your ingredients. Cut the beef chuck into 1-inch cubes, dice the large onion, and mince the garlic cloves. This will help streamline the cooking process.
- In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the beef cubes in batches to avoid overcrowding. Sear the beef on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set it aside.
- In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir frequently to prevent sticking. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Return the browned beef to the pot with the onions and garlic. Stir to combine.
- Add the diced tomatoes (with their juices), tomato paste, chili powder, cumin, salt, and pepper to the pot. Mix well to ensure the beef is evenly coated with the spices and tomatoes.
- Pour in the beef broth, stirring to combine all the ingredients. Bring the mixture to a simmer.
- Once simmering, reduce the heat to low, cover the pot, and let it cook for 2 hours. Stir occasionally to prevent sticking and ensure even cooking.
- After 2 hours, add the drained and rinsed kidney beans to the pot. Stir to incorporate the beans into the chili.
- Continue to cook the chili, uncovered, for an additional 30 minutes. This will allow the flavors to meld and the chili to thicken. Taste and adjust seasoning with more salt, pepper, or chili powder if desired.
- Once the chili is done, remove it from the heat and let it sit for about 10 minutes before serving. This resting time allows the flavors to develop even further.
- Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, diced onions, or fresh cilantro. Enjoy your Dusty's Texas Style Chili!
Tips
- Prep Ahead: To make the cooking process smoother, chop your vegetables and beef ahead of time. This will save you precious minutes when you’re ready to cook!
- Sear the Meat: Don't skip the searing step! Browning the beef adds depth and richness to the chili. Make sure not to overcrowd the pot to achieve that perfect caramelization.
- Adjust the Spice: If you like your chili with a kick, feel free to add more chili powder or even some diced jalapeños for an extra layer of heat.
- Let It Simmer: The longer you let your chili simmer, the better the flavors meld together. If you have time, consider letting it cook even longer for a richer taste.
- Rest Before Serving: Allow the chili to sit for about 10 minutes after cooking. This resting period enhances the flavors and makes for a more enjoyable eating experience.
- Garnish Creatively: Elevate your chili with toppings! Consider adding shredded cheese, diced onions, sour cream, or fresh cilantro to make each serving even more delicious.
- Perfect Pairings: Serve your chili with cornbread, tortilla chips, or over rice for a complete meal that will satisfy everyone at the table.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 20g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
