Plain Basic Chili

This is chili the Texas way, no beans, no ground meat, just tender chunks of beef in a deep, brick-red gravy. Purists will tell you that’s the only real chili, and the short ingredient list lets the beef and chiles do the talking.

There’s one technique that lifts it: blooming the chili powder. Stir it into the hot oil and onions before the beef goes in, then cook the beef until it releases its juices and turns the chili powder into a rich paste. That step toasts the spice and builds a flavor base you can’t fake.

Cubed round or chuck, rather than ground, is what gives this body. Over an hour-long simmer, the connective tissue breaks down into tender, sauce-coated bites with real chew.

Cumin and oregano go in toward the end, and cayenne lets you set the heat. Serve it straight up, or with cornbread, rice, or tortillas.

Kitchen Tips

• Bloom the chili powder in the oil before the beef goes in. Raw chili powder tastes dusty and flat.
• Use a tougher cut like chuck and give it the full simmer; it needs time to turn tender.
• Crush the tomatoes by hand for a more rustic texture than a smooth puree.
• Add the cumin, oregano, and cayenne near the end and taste as you go, building heat gradually.

Variations

• Add kidney or pinto beans if you’re not a Texas purist.
• Stir in a square of dark chocolate or a splash of coffee for deeper color and flavor.
• Top with shredded cheese, diced onion, sour cream, and jalapenos.