What is the secret to award-winning chili?

The secret lies in slow cooking and layering flavor properly browning meat, caramelizing tomato paste, and letting the spices bloom in fat before adding liquid.

Why is chili famous in Texas?

Chili is part of Texas heritage. It reflects bold, rustic cooking big flavors, no beans, and plenty of spice.

What is a Texas style chili?

Texas-style chili focuses on beef and dried chilies. It’s hearty and thick with no fillers like beans or rice inside.

What is the hottest chili in Texas?

The hottest variety often comes from ghost or habanero peppers grown locally, though traditional Texas chili usually relies on cayenne and ancho for balanced heat.

Best Award Winning Texas Chili | Bold & Authentic Flavor

Name: Best Award Winning Texas Chili | Bold & Authentic Flavor
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Texas
Ingredients: 4 tbsp chili powder; 2 tbsp ancho chili powder; 2 tbsp paprika; 4 tsp cayenne pepper; 2 tsp ground cumin; 8 tbsp dried oregano (preferably Mexican); 24 oz tomato paste; 8 medium onions, diced; 10 garlic cloves, minced; 7.5 lb beef chuck, cut into 3/4-inch cubes; 1/2 cup ghee or rendered beef fat; 2 tbsp hot sauce; Kosher salt and black pepper to taste; 5 cups water

Description

Rich, smoky, and deeply spiced this Best Award Winning Texas Chili brings slow-simmered beef, bold spices, and thick sauce together for a true Texas classic.

Ingredients

Scale

4 tbsp chili powder

2 tbsp ancho chili powder

2 tbsp paprika

4 tsp cayenne pepper

2 tsp ground cumin

8 tbsp dried oregano (preferably Mexican)

24 oz tomato paste

8 medium onions, diced

10 garlic cloves, minced

7.5 lb beef chuck, cut into 3/4-inch cubes

1/2 cup ghee or rendered beef fat

2 tbsp hot sauce

Kosher salt and black pepper to taste

5 cups water

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Instructions

1. Cut beef into 3/4-inch cubes and set aside. Dice onions and mince garlic.

2. Mix all dried spices together in a small bowl. Optionally toast them in a dry pan.

3. In a large pot over medium-high heat, heat 1/4 cup of ghee. Brown beef in batches for 3-4 minutes per batch.

4. Set aside browned beef. Add remaining ghee and sauté onions until soft and golden.

5. Add garlic and cook for 1-2 minutes.

6. Stir in tomato paste and cook 10-12 minutes until it darkens and caramelizes.

7. Add spice mix and toast for about 1 minute.

8. Stir in hot sauce, then return browned beef with 5 cups water.

9. Bring to a simmer, season lightly, then reduce heat to low.

10. Cover partially and cook 2.5 to 3 hours, stirring occasionally, until beef is tender and sauce thickens.

11. Adjust seasoning at the end and rest 10 minutes before serving.

Notes

Avoid overcrowding the pan when browning beef to ensure a good sear.

Take time to cook the tomato paste thoroughly to eliminate metallic flavor.

Let the chili simmer gently; do not rush for best tenderness and flavor.

Add water gradually if the chili thickens too much.

Adjust salt and spices at the end for balance.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Soup Recipes
Method: Stovetop Simmer
Cuisine: Texas, American

Nutrition

Serving Size: 1 bowl (about 1 cup)
Calories: 700
Sugar: 8g
Sodium: 820mg
Fat: 48g
Saturated Fat: 21g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 60g
Cholesterol: 145mg