Remember the Alamo Chili

This Texas-style chili wears its heritage on its sleeve, right down to the ‘beans, if you must’ attitude. It’s a hearty, tomato-rich ground beef chili that builds genuine heat and flavor from fresh hot chilies rather than leaning entirely on a jar of chili powder.

Two ingredients give it real southwestern character: Mexican oregano, which is more citrusy and floral than the Mediterranean kind, and earthy cumin. A double-tomato base of sauce and purée keeps the body smooth and rich.

The method is straightforward: brown and drain the beef, soften the onions, then simmer everything together with the chilies and spices for at least half an hour so the flavors deepen and marry.

Beans go in toward the end, if you choose to include them, settling the great Texas debate however you like. A cool spoonful of sour cream on top tames the heat.

Kitchen Tips

• Brown and drain the beef well. That step builds flavor and keeps the chili from turning greasy.
• Simmer uncovered at least 30 minutes so the sauce reduces and the flavors concentrate, adding a splash of water if it gets too thick.
• Like all chili, it tastes even better the next day after a night in the fridge.

Variations

• Leave the beans out entirely for a purist Texas bowl, or add a can of corn alongside them.
• Adjust the heat with the amount of fresh chili and red pepper flakes.
• Top with shredded cheese, diced onion, or fresh cilantro along with the sour cream.