Texas Chili Recipe

8 servings


15 minutes

active time

1 hour 25 minutes

total time


2 tablespoons vegetable oil

2 yellow onions (, diced)

3 garlic cloves (, finely minced)

2 pounds ground beef (, (85/15))

1 teaspoon kosher salt

1/4 cup ancho chile powder

2 tablespoons cumin

1 tablespoon paprika

1 tablespoon brown sugar

29 ounces diced tomatoes

6 ounces tomato paste

4 cups beef broth


Add vegetable oil and onions to a large dutch oven on medium heat and cook until the onions are translucent, about 6-8 minutes.

Add the garlic, and cook for 1 minute stirring well.

Add the ground beef, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit larger, and allow the beef to sear well.

Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.

Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.

Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.

Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the gravy.


Serving Size



294 kcal

Total Fat

16 g

Saturated Fat

8 g

Unsaturated Fat


Trans Fat



74 mg


995 mg

Total Carbohydrate

12 g

Dietary Fiber

3 g

Total Sugars

6 g


27 g

8 servings


15 minutes

active time

1 hour 25 minutes

total time
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