Delish editors handpick every product we feature. We may earn commission from the links on this page. Ours best texas chili recipe a chili recipe that you can make in just 40 minutes. Lots of other recipes call for simmering for at least an hour, sometimes even more.
But that’s tough when you are looking to get dinner on the table after a long workday. If time is on your side and you prefer a thicker chili that develops flavors over a low and slow heat, follow this recipe but simmer it longer at a lower heat. Chili is one of those dishes that tastes even better the next day. Leftovers last 3 to 5 days.
Need to feed a big crowd? Everyone knows a good chili has a complex flavor, thanks in part to a bunch of different spices at work. Cooks swear by all sorts of spices in their chili — everything from cinnamon to mustard powder. But these are the four we’ll pretty much always use: chili powder, cumin, dried oregano, and paprika.
If you love the heartiness of a beef chili, but are trying to eat less red meat, ground turkey or chicken totally works with this recipe. If you’d prefer Vegetarian Chili, we’ve got you covered there too. To bean or not to bean? Beans in chili are HOTLY contested in Texas.
But the rest of the country seems to love beans, including us, so we’re all for it! We use kidney beans in this recipe, but black, pinto, even white beans work. What can I serve chili with? Chili is one of those dishes that can be kept simple with just a few toppings or taken to next level by creating almost a DIY chili bar. What are the best secret ingredients in chili? The OG secret ingredients in chili are tomato paste, which adds umami and sweetness, and of course, chili powder.
While the average chili powder at your grocery store is exactly what chili calls for, you can also amp it up with other types. Ancho brings just a touch of heat without overwhelming things. After adding the spices, pour beer into the meat and vegetable mixture, and boil until reduced by at least half. Reducing removes the harsher alcohol flavor and leaves just the yeasty beer goodness!
Anything from light beers to darker lager work. It just depends on how intense of a beer flavor you’re looking for. Stir in Worcestershire, soy sauce, fish sauce, dark cacao powder, espresso powder, or liquid smoke while the chili simmers. Keeping them as background notes is key. My chili is too thin, what should I do? If the chili is a bit soupy, stir in a bit of cornstarch, flour, or cornmeal, then bring to a boil and simmer for a minute or two to thicken. Or opt to continue cooking the chili longer, letting it slowly thicken and build flavor.
I overcooked my chili and it’s too thick. If you like the taste and seasoning, pour in water a little bit at a time. If the chili is thick and still lacking in flavor, use chicken or beef broth. I burned chili to the bottom of the pan, so what should I do?
The very first thing you want to do is get the un-burned chili out of the pot before it picks up the burnt flavor. Take another clean pot and skim off the unburned chili, leaving the burnt bits behind. Throw away the charred bits and get that pot soaking. For quicker cooking chili like this recipe, NO, don’t cover the pot! We want the liquid in the chili to reduce, and leaving the lid off is crucial. If you are simmering the chili for a longer time, it might be wise to partially cover the pot to prevent the liquid from evaporating too quickly. Can I skip browning the meat and just throw everything into the pot?