texas chili

Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (or more, to taste)
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Optional: 1-2 tablespoons brown sugar

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. Add ground beef and cook, breaking it up with a spoon, until browned.
3. Drain off any excess grease.
4. Add chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
5. Stir in chili powder, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly.
6. Pour in diced tomatoes and tomato sauce. Bring to a simmer.
7. Reduce heat to low, cover, and simmer for at least 1 hour, or up to 3 hours, stirring occasionally.
8. Stir in rinsed and drained kidney beans during the last 30 minutes of simmering.
9. Season with salt and pepper to taste. Add brown sugar if desired.

Notes

• For a richer flavor, use chuck roast instead of ground beef and brown it slowly over low heat, shredding it as it cooks.
• Simmering for a longer period allows the flavors to meld together beautifully. The longer it simmers, the better it tastes!
• Serve with your favorite toppings, such as shredded cheddar cheese, chopped onions, sour cream, and cornbread.
• To thicken the chili, mash some of the beans with the back of a spoon.
• Store leftover chili in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.