Classic Texas Red Chili

Ingredients

• •2 lbs beef chuck, cut into 1-inch cubes
• •2 tbsp vegetable oil
• •1 large onion, diced
• •4 cloves garlic, minced
• •2 tbsp chili powder
• •1 tbsp cumin
• •2 cans (15 oz) kidney beans, drained
• •2 cans (15 oz) diced tomatoes
• •1 can (6 oz) tomato paste
• •2 cups beef broth (gluten-free)
• •1 tsp salt
• •½ tsp black pepper

Directions

1. 1Heat oil in a large pot over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side, then set aside.
2. 2Add diced onion to the pot and sauté until softened, about 3 minutes. Stir in garlic and cook for 1 minute.
3. 3Add chili powder and cumin, stirring constantly for 1 minute until fragrant.
4. 4Return beef to the pot and add tomato paste, stirring to coat all ingredients.
5. 5Pour in diced tomatoes with juice, beans, and beef broth. Bring to a boil, then reduce heat to low.
6. 6Simmer uncovered for 1.5 to 2 hours, stirring occasionally, until beef is very tender. Season with salt and pepper to taste.
7. 7Serve hot with desired toppings such as shredded cheese, sour cream, or cornbread.

💡 Texas red chili improves when beef is browned in batches before liquid goes in; crowded meat releases water and loses the crust that carries the short ingredient list. Slow cooker: brown the meat first, then cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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