Texas Chili Recipe – An easy weeknight version of Texas Chili. Hearty, comforting, and definitely a crowd pleaser.
There are so many different types of chili out there. Where I grew up you had a chili with ground beef, sometimes beans, and it was tomato based. Crock Pot Chili is pretty much what I grew up on.
Then there is something called Cincinnati Chili, that is served over spaghetti. And it can be topped with onions, cheese, and even beans.
Well, today we are going for Texas style chili. Texas chili does not have any beans or tomatoes in it. Only beef and a homemade chili paste. And not ground beef, like what I grew up with. Real cuts of beef are used! Here I used flank steak because it would cook quickly.
This is thick, hearty, and the spices really come through. I have no idea if the chili you get in Texas is served over rice. I am going to guess not. But I did it anyway. And topped it with sliced radish for crunch and peppery flavor, sour cream to cool it off, and a squeeze of time because it just seemed right.
Normally chili has to cook for a long time get blend the flavors, but this is ready in about 35 minutes. So even on a weeknight, you can have a comforting bowl of chili.
I love chili with corn bread, so of course I made my favorite corn muffins to go along with it. Even with the rice in the bottom of the bowl, I still wanted that corn bread to get the last bit of chili out of the bottom of the bowl.
So even if you have a chili you love, you need to try this quick Texas chili recipe. It is completely different than what I grew up on. And makes me think of chili in a whole new way now!