Bobby Flay Texas Chili Recipe
If you love bold and hearty flavors, this Bobby Flay Texas Chili Recipe is perfect. It is rich, spicy and full of smoky goodness.
Ingredients
For the Chili:
- 2 lbs beef chuck cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 28 oz can crushed tomatoes
- 2 cups beef broth
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- Salt and pepper to taste
- 1 teaspoon sugar or 1 square dark chocolate optional
Optional Garnishes:
- Shredded cheese
- Chopped green onions
- Sour cream
- Fresh cilantro
- Sliced jalapeños
Instructions
Brown the Beef
- Heat oil in a large pot over medium-high heat. Brown beef cubes on all sides, then remove and set aside.
Sauté Onion and Garlic
- In the same pot, add diced onion. Cook 3–4 minutes until soft. Add garlic and sauté 1 minute until fragrant.
Add Spices
- Stir in chili powder, smoked paprika, cumin and cayenne. Cook 1 minute to release aroma.
Add Liquids
- Pour in crushed tomatoes and beef broth. Stir well, scraping the bottom of the pot.
Return Beef
- Add browned beef back into the pot. Bring to a simmer over medium heat.
Simmer Slowly
- Reduce heat to low. Cover and simmer 1.5–2 hours until beef is tender and flavors meld.
Add Beans
- Add kidney and pinto beans. Stir and simmer 10–15 minutes until heated through.
Adjust Seasoning
- Taste and add salt, pepper and sugar or chocolate if desired. Adjust spices to preference.
Serve Hot
- Ladle chili into bowls. Top with optional garnishes like cheese, green onions, sour cream or cilantro.
Notes
- Use smoked beef or chili beef for extra flavor
- Add a splash of beer for a smoky twist
- Use fire-roasted tomatoes for added depth
- Adjust cayenne pepper for your preferred spice level
- Make ahead and refrigerate; chili tastes even better the next day
- Freeze leftovers in airtight containers for up to 3 months
- Serve over rice or with cornbread for a complete meal