Fear no more, you have found the chili recipe that will make your Texas loving heart a happy one. This recipe for Spicy Texas Chili is my take on the rendition. It is a bean-free chili, but it does still contain tomato product, which is also a bit of a point of contention. That said, this is a chili that is meant to be eaten in a bowl like soup, so the bulk and taming nature of the tomato is welcome here.
What makes it Texas Chili?
There is a great debate, that I am sure will go on for the rest of time, in Texas that chili absolutely does NOT have beans. It is said that a cowboy chili or chuckwagon chili would never have had beans. And since Texas is the Wild West, Texans, purebred Texans, say chili has no beans!
And I can agree. If back in the day you were tracking across the wild west in you covered wagon that you probably weren't cooking dry beans all day when you had to whip something up over a fire real quick every night. You might have had some spices or chili's, some meat, and water you had to collect. SO, in campfire fashion, I am keeping this chili SIMPLE!
How to make Spicy Texas Chili
This is probably the most simple chili you could ever make. But remember, we are pretending we are wild west cooking. The whole goal is to build layers of flavor and really work those to the max.
I start by sauteing some onions until they get some good color on them. Caramelization equals flavor, so get some color on those babies. I then cook the ground beef with the onions till browned before adding a few tablespoons of flour to thicken up the fat and juices that are released.
Then add in the spices and seasonings and cook until the mixture becomes fragrant. Stir, stir, stir, until all those spices are worked through. They will even get a little crispy on the bottom of the pot, be sure to not let them burn, but that will be another layer of flavor.
Next, deglaze the pan with a little stock. You can use beef, chicken, or even water if you'd like. Now is also the time to scrape any bits off the bottom of the pot that may have gotten stuck so far in the cooking process. Bring the stock to a boil and let the flour and spices thicken the liquid a bit. Simmer for about 5 minutes.
Then add the tomatoes to the pot and simmer for a minimum of 30 minutes. But if you want you can let it simmer all day. I like my chili to be a bit loose so I can put it over some cornbread and let it soak up all the juice. If your chili gets thick while simmering, add a splash more water or stock to thin it back out.
Serving and Storage
You can serve this chili with just about anything you like. I need a good dollop of sour cream in mine to tame the spice a bit, but I am more of a mild spice lover, I don't love it when my mouth is on fire!
As far as storage goes, this chili freezes like a dream. I will hold up for about 6 months in the freezer. And it will last for about a week in the fridge. And chili is almost always better a day or two after it is made. If you want you can make this a day before you want to eat it for an even better/deeper flavor!
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!