Pot And PantryAustin, Texas
07
Mains

Classic Beef Chili

This is our take on the chili you'll find at cookoffs across Central Texas: no beans, no tomatoes beyond a small can of sauce, and a chile base that's toasted rather than poured from a jar of pre-mixed powder.

15 min prep
1 hr 30 min cook
Easy level
Serves 6

Method

  1. Brown the beef

    Season the beef with salt. Working in batches so you don't crowd the pot, brown it in 2 tablespoons oil over high heat, about 8 minutes per batch. Set aside.

  2. Soften the onion

    Add the remaining oil and cook the onion for 6 minutes, then add the garlic and cook 1 minute.

  3. Toast the spices

    Stir in the chili powder, cumin, and oregano and cook 1 minute, until fragrant.

  4. Simmer

    Return the beef to the pot with the chipotle, tomato sauce, and stock. Bring to a boil, then reduce to a low simmer.

  5. Cook low and slow

    Partially cover and simmer 75 to 90 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.

  6. Serve

    Season to taste with salt and serve topped with cheddar, diced onion, and sour cream.

Kitchen note

Chili almost always tastes better the next day, once the spices have had time to settle into the meat. Make it a day ahead if you can.

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Peach Cobbler

Sliced Texas peaches baked under a buttery biscuit topping until the fruit bubbles up through the cracks.

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