Chef Patrick's Texas Chili
Feb 07, 2025
Nothing warms you up like a rich, flavorful bowl of chili. This version is built on layers of deep, smoky spice, tender grass-fed beef, and just the right balance of heat and savory depth. The addition of beer (or beef stock for a non-alcoholic version) enhances the richness of the dish, while a hint of cocoa powder and cinnamon add complexity. For next-level flavor, try toasting whole guajillo chiles and grinding them into a homemade chili powder—it's an easy step that makes all the difference. This chili is perfect for game day, a cozy night in, or meal prep for the week.
Ingredients
2 pounds ground beef (preferably grass-fed)
2 onions, diced
4 cloves garlic, minced
28 ounces beer (or substitute beef stock for a non-alcoholic version)
16 ounces crushed tomatoes
2 tablespoons sweet paprika
2 tablespoons chili powder (homemade with toasted guajillo peppers recommended)
1 tablespoon oregano
1 tablespoon cumin (freshly ground preferred)
1 tablespoon salt (or more to taste)
½ tablespoon cocoa powder
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper
Instructions
-
Sauté the aromatics
In a large pot or Dutch oven over medium heat, cook the diced onions until softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant. -
Brown the beef
Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and no longer pink. Drain excess fat if necessary. -
Layer the flavors
Stir in the paprika, chili powder, oregano, cumin, salt, cocoa powder, cayenne, cinnamon, and black pepper. Toast the spices for about a minute to enhance their flavor. -
Deglaze and simmer
Pour in the beer (or stock) and use a spoon to scrape up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, then bring everything to a gentle simmer. -
Slow cook for depth
Reduce the heat to low and let the chili simmer uncovered for at least an hour, stirring occasionally. The longer it cooks, the deeper the flavor. If the chili thickens too much, add a little more stock or water. -
Taste and adjust
Adjust seasoning as needed with more salt or spices to taste. -
Serve and enjoy
Ladle into bowls and serve with your favorite toppings—sour cream, shredded cheese, fresh cilantro, or a squeeze of lime.
Pro Tip: Chili always tastes better the next day! Let it cool and store it in the fridge overnight to allow the flavors to meld even more. Serve with cornbread or tortilla chips for the ultimate comfort meal.
Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!
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