Ingredients
Scale
- 2 lbs Ground beef , Use lean ground beef 80%/20% – You could also use beef chuck cut into 1/2 inch cubes instead.
- 2 tablespoons Garlic, Use fresh diced cloves garlic, not the kind already chopped in a jar.
- 1 cup Onion , Diced – yellow onion or white onion would be good
- 2 tablespoons Jalapenos , Diced small. Use a little or a lot depending on you your taste buds tolerance to spicy food
- 2 teaspoons Cumin powder
- 2 teaspoons Chili powder, mild
- 1 tablespoon Smoked paprika
- 1/2 teaspoon Black pepper
- 2 teaspoons Salt
- 1 tablespoon Italian seasoning
- 1/4 teaspoon Crushed red pepper flakes , These add another layer of heat to your chili, a little or a lot
- 1 tablespoon Brown sugar
- 2 14 oz Tomatoes , Canned crushed tomatoes. Do not use fresh but canned tomatoes
- 1 14 oz Kidney beans , Canned, rinsed, and drained
- 1 tablespoon Vinegar, White
Thickener
- 3/4 cup Beef broth, You could substitute the beef broth for a beef boullion cube dissolved in 3/4 cup of water.
- 2 tablespoons Masa harina , This is just traditional corn tortilla flour. It acts as a thickening agent and gives this chile a thick stew-like consistency.
Instructions
- Cook the beef: In your Dutch oven or pot, heat it up on medium-high and add the ground beef. Stir it frequently, breaking it up into smaller bits with your spoon. After a few minutes, once the beef is no longer pink, you’ll want to drain the fat. I always tip the pan slightly and scoop it out with a spoon (or use a baster), then blot up any extra with paper towels.
- Add aromatics and jalapenos: Once the beef is browned and drained, stir in the diced onions, garlic, and jalapenos. Cook for about two minutes, just until the onions soften. The jalapenos will give off a bit of heat, so keep that in mind when tasting!
- Season it up: Now, add all your spices—cumin, chili powder, smoked paprika, black pepper, salt, Italian seasoning, brown sugar, and red pepper flakes. Stir everything well and let it cook for another two minutes. This step really wakes up the spices and infuses the beef with tons of flavor.
- Tomatoes and beans: Pour in the canned crushed tomatoes and kidney beans, followed by the vinegar. Give it all a good stir, then lower the heat and let the chili simmer for about 20 minutes. This is where the magic happens! The flavors meld together and the sauce thickens slightly.
- Thicken with masa harina: In a small jar, mix the beef broth and masa harina. Shake until smooth (this is oddly satisfying, I must say). Stir it into the chili and let it cook for another 10 minutes. It’ll thicken right up into that glorious, hearty texture you’re aiming for.
Notes
Serving ideas: Bring it all together!
When it comes to serving this chili, I love piling it high in big bowls and topping it with shredded cheddar cheese, diced red onions, and maybe a dollop of sour cream. For a little extra crunch, sprinkle some crushed tortilla chips on top. Want to go all out? Serve it alongside warm, buttered cornbread or soft dinner rolls for that real Texas Roadhouse vibe.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner