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Thick Texas Beef Chili for Cold Nights

Thick Texas beef chili with ground beef, peppers and a long uncovered simmer. No beans, big flavor, and even better the next day.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

For the base
  • 2 lbs 85/15 ground beef
  • 1 yellow onion diced
  • 2 bell peppers diced
  • 2 jalapeños diced
  • 1 1/2 tbsp minced garlic
For the spices
  • 4 tbsp chili powder add more if you like it hotter
  • 1 tsp cumin
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp crushed red pepper
  • salt and black pepper to taste
For the sauce
  • 1 tsp tomato paste
  • 28 oz crushed tomatoes
  • 2 1/2 cups beef broth plus extra if needed
  • 1 tbsp brown sugar

Method
 

  1. Heat a big pot or Dutch oven over medium-high. Brown the beef, breaking it into small crumbles. Pour off extra grease if there's a lot.
  2. Add the garlic and all the spices, salt and pepper too. Stir for about 1 minute, until it smells amazing.
  3. Toss in the onion, bell peppers and jalapeños. Cook 5 to 7 minutes, stirring now and then, until they start to soften.
  4. Stir in the tomato paste and cook 1 more minute.
  5. Pour in the crushed tomatoes, beef broth and brown sugar. Mix well.
  6. Bring to a gentle boil, then turn the heat to low. Let it simmer uncovered for 1 1/2 to 2 hours, stirring once in a while. If it gets too thick, splash in a bit more broth.
  7. Taste and fix the salt, pepper and heat. Serve hot.

Notes

  • Make it a day ahead. The flavor gets deeper overnight.
  • Leftovers keep 4 days in the fridge or about 3 months in the freezer.
  • Serve with cornbread, shredded cheddar and a spoonful of sour cream.
  • Keep the lid off while it simmers, that's how it gets thick.