Let’s Make Some Texas Chili! When you’re craving a beef-forward, richly-seasoned, hearty bowl of chili, Texas chili is the way to go.♡ It’s the kind of chili that puts the beef front and center — big, tender chunks simmered low and slow in a boldly spiced tomato sauce, with zero beans in sight.(Texas-style!) Load it up with all of your favorite toppings and dive in with a spoon, or let your tortilla chips do the scooping! I’ve included options below for making this one on the stovetop, in the Instant Pot or in the Crock-Pot.

And if you’re lucky enough to have leftovers, they freeze beautifully or taste even better the next day.Let’s make some Texas chili! Texas Chili Tips A few helpful notes before you get started to make sure your chili turns out rich, tender, and full of flavor every time.Finish with lime.

That final splash of acid wakes everything up and keeps the chili from tasting flat — don’t skip it! Brown in batches.Don’t crowd the pot when searing the beef.Giving the meat space helps it brown properly, which adds so much flavor to the final chili.

Toast the spices briefly.That 30 seconds of blooming makes a difference and brings out the best flavor of the spices.Simmer gently, not aggressively.

A low, steady simmer keeps the beef tender.If it’s bubbling hard, turn the heat down.Adjust thickness at the end.

Chili naturally thickens as it cools, so don’t overdo it early.You can always add masa ha

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