Chili 

Craving a hearty, soul-warming stew for those chilly autumn evenings? Let’s talk about authentic Texas-Style Red Chili (Braised Beef). Rooted deeply in 19th-century Wild West history, this iconic dish was originally crafted by pioneers and cowboys needing a robust, travel-friendly meal. Today, it remains the ultimate comfort food. Packed with melt-in-your-mouth beef chunks and a meticulously balanced spice blend, this stew delivers a bold, mildly spicy kick that will keep you coming back for more.

Prep Time
20 mins

Cook Time
120 mins

Total Time
2 hrs 20 mins

Yield: 4 Servings Total Calories: 3200 kcal

🛒 Ingredients You'll Need

The Meat & Base:

• 900g beef chuck roast (cut into 1-inch / 2.5 cm cubes)
• 2 medium onions (finely chopped)
• 4 cloves garlic (minced)
• 700g canned diced tomatoes
• 500ml rich beef broth
• 2 tbsp neutral vegetable oil

The Spice Blend:

• 2 tbsp premium chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional, adjust for heat)
• Salt and freshly ground black pepper (to taste)

Optional Garnishes:

• Shredded cheddar cheese
• A dollop of sour cream
• Freshly chopped scallions (green onions)

👨‍🍳 How to Make It

1. Brown the Beef: Place a heavy-bottomed Dutch oven or large pot over medium-high heat with the vegetable oil. Working in batches to avoid overcrowding, sear the beef cubes until a golden-brown crust forms on all sides. Transfer the meat to a plate and set aside.
2. Build the Aromatic Foundation: Lower the heat to medium. Toss the chopped onions and minced garlic into the same pot, sautéing for roughly 5 minutes until softened. Sprinkle in your chili powder, cumin, oregano, and cayenne. Stir continuously for 60 seconds to toast the spices and release their natural oils.
3. The Slow Simmer: Introduce the browned beef back into the pot along with its resting juices. Pour in the diced tomatoes and beef broth. Bring the mixture to a rolling boil, then immediately drop the heat to the lowest setting. Cover with a lid and let it gently simmer for 1.5 to 2 hours.
4. Monitor & Adjust: Check the pot occasionally, giving it a good stir. If the liquid reduces too much, add a splash of extra broth to keep it moist. Once the beef shreds easily with a fork, season with salt and pepper to your liking.
5. Serve & Garnish: Ladle the steaming stew into deep bowls. Finish with a generous handful of cheddar cheese, sour cream, and scattered green onions. Serve alongside cornbread or tortilla chips for the ultimate experience!