Texan Heatwave Chili
History and Description
Texan Heatwave Chili is a spicy, flavorful dish that stands as a testament to the rich culinary tapestry of Texas. Its roots trace back to the 19th century, where it was a staple among cowboys and pioneers looking for hearty sustenance on the frontier. The dish combines a variety of chili peppers, robust spices, and tender meats to create a filling, warming meal. While traditional chili focuses on ground beef and kidney beans, true Texas chili, or "chili con carne," often eschews beans in favor of more meat and a thicker, spicier broth. This Texan Heatwave Chili embodies that fiery spirit, offering a culinary experience that warms you from the inside out. It's perfect for cold nights, game days, or whenever you're in the mood for something with a kick.
Ingredients
- Beef chuck - 2 pounds, cut into 1-inch cubes
- Vegetable oil - 2 tablespoons
- Onions - 2 large, diced
- Garlic - 4 cloves, minced
- Jalapeños - 2, seeded and chopped
- Bell pepper - 1 large, chopped
- Tomato paste - 2 tablespoons
- Crushed tomatoes - 28 ounces
- Beef broth - 2 cups
- Chili powder - 3 tablespoons
- Ground cumin - 2 teaspoons
- Paprika - 2 teaspoons
- Cayenne pepper - 1 teaspoon
- Dried oregano - 1 teaspoon
- Salt - To taste
- Black pepper - To taste
- Lime - 1, juiced
- Fresh cilantro - Chopped, for garnish
- Sour cream - For serving
- Cheddar cheese - Shredded, for serving
Preparation
If Making on the Stovetop
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Add the beef chuck cubes in batches, browning them on all sides. Remove them from the pot and set aside.
In the same pot, add the onions and sauté until translucent. Stir in the garlic, jalapeños, and bell pepper. Continue cooking until the vegetables are soft.
Return the browned beef to the pot. Stir in the tomato paste, making sure it coats the beef and vegetables.
Add the crushed tomatoes and beef broth. Stir well and bring the mixture to a simmer.
Mix in the chili powder, cumin, paprika, cayenne pepper, oregano, salt, and black pepper. Keep the heat at a low simmer, cover partially, and let it cook for about 2 to 3 hours or until the beef is tender and the flavors have melded. Remember to check your cooking timer to keep track of progress.
If Using a Slow Cooker
Brown the beef chuck cubes in a skillet with vegetable oil, then transfer them to a slow cooker.
Add onions, garlic, jalapeños, and bell pepper to the skillet, sauté briefly, and add to the slow cooker.
Add tomato paste, crushed tomatoes, beef broth, and spices to the cooker. Stir well, cover, and set to low for 6-8 hours, or until the beef is tender.
Serving Suggestions
Once the Texan Heatwave Chili is ready, squeeze the juice of one fresh lime into the pot for a touch of brightness. Serve it hot, garnished with chopped cilantro, a dollop of sour cream, and a sprinkle of cheddar cheese.
This chili pairs perfectly with warm, crusty bread or homemade cornbread. It is equally delightful when served over a steaming bowl of rice for a complete meal.
Enjoying Texan Heatwave Chili
Texan Heatwave Chili is more than just a dish; it's an experience. As you savor each bite, let the flavors transport you to the dusty trails and vibrant soul of the Lone Star State. Whether you're enjoying it alone or sharing it with friends and family, this chili is sure to bring warmth and satisfaction.
Remember, Texan chili is as much about the process as it is about the final product. Slow down, enjoy the smells wafting from your kitchen, and relish the anticipation as it cooks.