How to Make Texas Chili (Award Winning Homemade Recipe)

Ingredients

• 3.5 lb Ground Beef (80% lean recommended; if using lean, add a splash of oil)
• 0.5 medium Onion (Dice; half used now, half reserved for later mirepoix)
• 1 piece Bell Pepper (Diced; any color)
• 3 cloves Garlic Cloves (Minced)
• 3 pieces Roma Tomatoes (Diced)
• 0.25 cup Tomato Paste (Equates to 4 tbsp)
• 5 tbsp Chili Powder (Blend of Fiesta Light and other chili powders)
• 2.5 tbsp Smoked Paprika (Adds smoky depth)
• 0.5 tsp Oregano (Dried)
• 2 tsp Cumin (Ground)
• 1 tsp Cayenne Pepper (Adjust for heat preference)
• 2 tbsp OG Seasoning Blend (Salt, pepper, garlic blend used by ArnieTex)
• 1 tbsp Wow Seasoning Blend (Proprietary blend used by ArnieTex)
• 2 tsp Better Than Bouillon (Beef) (Dissolved in water; adds beefy depth)
• 1 cup Mirepoix (Onion, Celery, Carrot) (Equal parts diced onion, celery, carrot; sweated)
• 2 tbsp Masarina (Masa Harina) (Thickens chili; adds subtle corn flavor)
• 4 cup Water or Beef Broth (Enough to cover meat initially; adjust as needed)

Instructions

1. Prep the vegetables

   Dice half an onion, one bell pepper, the mirepoix (equal parts onion, celery, carrot), mince the garlic, and dice the Roma tomatoes. Set aside in separate bowls.

   Time: PT10M

2. Make the spice blend

   In a mixing bowl combine 5 tbsp chili powder, 2.5 tbsp smoked paprika, 0.5 tsp oregano, 2 tsp cumin, 1 tsp cayenne, 2 tbsp OG seasoning, and 1 tbsp Wow seasoning. Stir until evenly mixed.

   Time: PT5M

3. Brown the ground beef

   Heat a skillet over the highest setting. Add a small portion of the ground beef, letting it sizzle. Brown each batch for about 4 minutes, then drain excess liquid before adding the next batch. Continue until all 3.5 lb are browned.

   Time: PT15M

   Temperature: High heat

4. Deglaze and add liquid

   Return the browned meat to the large pot. Add enough water or beef broth to just cover the meat. Bring to a boil, then reduce to a gentle simmer.

   Time: PT5M

   Temperature: Medium‑high to bring to boil, then low simmer

5. Sauté aromatics

   Add the reserved half onion, bell pepper, and mirepoix to the pot. Cook, stirring occasionally, until the vegetables become translucent and soft, about 8 minutes.

   Time: PT8M

   Temperature: Medium

6. Add garlic

   Stir in the minced garlic and cook for 2 minutes until fragrant but not burnt.

   Time: PT2M

   Temperature: Medium

7. Incorporate tomatoes and paste

   Add the diced Roma tomatoes and 0.25 cup tomato paste. Stir and let the mixture simmer for 5 minutes to meld the flavors.

   Time: PT5M

   Temperature: Medium

8. Add spice blend and simmer

   Pour the prepared spice blend into the pot, stir well, replace the lid, and let the chili simmer gently for 2 hours, stirring every 30 minutes.

   Time: PT2H

   Temperature: Low simmer

9. Adjust seasoning

   After 2 hours, taste the chili. If desired, add an extra tablespoon of chili powder and ½ tbsp smoked paprika for more depth. Stir and continue simmering for another 5 minutes.

   Time: PT5M

   Temperature: Low simmer

10. Thicken with masa harina

    Stir in 2 tbsp Masarina (masa harina) until fully incorporated. Simmer for an additional 10 minutes to allow the chili to thicken.

    Time: PT10M

    Temperature: Low simmer

11. Rest and skim fat

    Turn off the heat and let the pot sit for 5 minutes. The excess fat will rise to the surface; skim it off with a spoon if desired.

    Time: PT5M

12. Serve

    Ladle the chili into bowls. Top with shredded cheese, crackers, or a side of pinto beans if you like. Enjoy!

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

3g