Quick Texas Chili with Fresh Tomatoes

This is Texas chili stripped down to the essentials: cubed chuck steak seared hard in a hot pan, fresh tomatoes simmered until they break down into thick gravy, and enough chili powder to make your eyes water (in a good way).

You’re browning onions, bell pepper, and jalapeños first to build a flavor base, then adding the beef and searing it until it develops that crusty brown exterior. Fresh tomatoes go in next with black pepper and salt, then everything simmers together until the tomatoes cook down and the beef turns fork-tender.

No beans, no fancy ingredients, just beef and chili heat. That’s Texas style in its purest form, ready to eat in about an hour from start to finish.

Pro Tips

• Cut the chuck steak into small ½-inch cubes or even smaller. Smaller pieces cook faster and get more surface area for browning.
• Don’t crowd the pan when searing the beef. If it’s too crowded, the meat will steam instead of brown. Work in batches if needed.
• Use fresh tomatoes instead of canned for brighter, fresher flavor. Chop them into rough pieces and let them break down naturally as they simmer.
• Adjust the jalapeño heat to your taste. Two medium jalapeños give moderate heat, but you can add more or seed them for milder chili.

Variations

• Add a bottle of beer instead of some of the tomato liquid for deeper, malty flavor in the gravy.
• Stir in a tablespoon of masa harina or cornmeal at the end to thicken the sauce and add authentic Tex-Mex flavor.
• Top with diced raw onions, shredded cheddar, and sour cream for classic chili fixings.