True Texas Chili
True Texas Chili:
Ingredients:
1 pound ground beef (or double the recipe for leftovers!)
1 small white onion, chopped
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 tablespoon tomato paste
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper (adjust to your spice preference)
Salt and black pepper to taste
1 lime, juiced
1 1/2 cups beef/ bone broth or water
1 tablespoon cooking fat
Toppings of your choice: grated cheddar cheese, sour cream or plain Greek yogurt, diced avocado, chopped green onions, fresh cilantro, extra lime, etc.
Directions: In a large skillet, heat your cooking fat over medium-high. Sauté the onion and garlic for 2-3 until the onion starts to become translucent. Add the ground beef and salt, stir to combine with the onion and garlic, and cook until the meat is fully browned. Drain any excess fat if needed.
The fast way: if you’re ready for your chili NOW, keep your meat mixture in the skillet. Add the Dijon mustard, tomato paste, chili powder, cumin, paprika, cayenne pepper, and lime juice. Mix well to combine - you should hear a slight sizzling as it blends into a paste. Then slowly (1/4 - 1/2 cup at a time) add your broth, stirring consistently. The liquid will simmer and thicken; then add more broth until you have a nice, thick chili.
The low and slow: if you’d like to set it and forget it (and give your meat more time to soak up flavor!), transfer your meat and vegetable mixture to a slow cooker after browning. Add the Dijon mustard, tomato paste, chili powder, cumin, paprika, cayenne pepper, and lime juice. Mix well to combine and then add in your broth and stir once more. Set your slowcooker to low for 6-8 hours or high for 3-4 hours.
Taste and adjust the seasonings as needed. If you prefer a spicier chili, add more cayenne pepper. Serve hot with your choice of toppings and enjoy!
BONUS: this chili makes GREAT leftovers. It can be used as is or in a lettuce wrap, and it makes a great topping for a bunless burger or chili dog.