Hearty Texas Red Chili is a classic American comfort food that warms the soul. This rich and robust dish features ground beef and kidney beans simmered in a deep, vibrant red tomato and chili sauce. The combination of spices creates a flavorful experience that is both satisfying and filling, making it perfect for gatherings or cozy nights in. Serve it with cornbread or over rice for a complete meal.
Cook with confidence
Cook's notes
For a thicker chili, allow it to simmer uncovered for the last 15-20 minutes to reduce the liquid. Adjust the heat by increasing or decreasing the chili powder based on your spice preference. The ground beef should be browned before adding other ingredients to enhance the flavor. Simmer the chili for at least 30 minutes to allow the flavors to meld, but longer is better for a richer taste.
Substitutions
You can swap ground beef for ground turkey or chicken for a leaner option. If you prefer a vegetarian version, replace the meat with additional beans, lentils, or a meat substitute. Canned diced tomatoes can be used instead of crushed tomatoes for a chunkier texture. Feel free to adjust the spices based on what you have on hand, such as using taco seasoning in place of chili powder.
Storage & leftovers
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well; just make sure to cool it completely before transferring it to a freezer-safe container for up to 3 months. Reheat on the stovetop or in the microwave until heated through, adding a splash of broth if it thickens too much.
Common failures
If your chili turns out too watery, simmer it longer without a lid to reduce excess liquid. If it's too spicy, you can balance it out by adding a bit of sugar or more crushed tomatoes. Overcooking the ground beef can lead to a tough texture, so be sure to brown it just until no longer pink before adding other ingredients.
Why these ingredients
How each main ingredient earns its place in this recipe
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ground beef
Ground beef is the primary protein source in this chili, providing a hearty texture and rich flavor. Its fat content contributes to the overall mouthfeel and helps carry the spices throughout the dish.
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dark red kidney beans
Kidney beans add both protein and fiber, making the chili more filling. Their creamy texture complements the ground beef and helps thicken the chili as they break down during cooking.
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crushed red tomatoes
Crushed tomatoes form the base of the chili sauce, providing acidity and sweetness that balances the spices. Their liquid content is essential for creating the right consistency and allowing the flavors to meld.
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chili powder
Chili powder is the key spice that defines the flavor profile of this dish. Its heat and complexity enhance the overall taste, and the amount used can be adjusted to suit personal spice tolerance.
Preparation
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Step 1 10 min
In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chopped onion and ground beef, cooking until the meat is fully browned and no pink remains, about 10 minutes. Stir occasionally to ensure even cooking and to prevent the onions from burning.
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Step 2 1 min
Once the beef is browned, stir in the chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Let the spices toast briefly for about 1 minute, enhancing their flavors and aroma. This step is crucial for developing a deep, rich flavor in your chili.
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Step 3
Pour in the crushed tomatoes and add the rinsed kidney beans. Stir completely to combine all ingredients. Then, add the beef broth to the pot, which will help to create a rich and hearty sauce. Mix well to ensure everything is evenly distributed.
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Step 4 45 min
Bring the pot to a gentle boil over medium heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 45 minutes. This allows the deep red sauce to thicken and the flavors to meld beautifully. Stir occasionally to prevent sticking and to check the consistency.
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Step 5 45 min
After 45 minutes, taste the chili and adjust the seasoning if necessary, adding more salt or pepper to suit your preference. If the chili is too thick, you can add a little more beef broth or water to reach your desired consistency.
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Step 6
Once the chili is ready, remove it from the heat and let it sit for a few minutes before serving. This resting time allows the flavors to settle and enhances the overall taste. Serve hot, garnished with fresh cilantro for a pop of color and freshness.
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